Priced to Cook

**Priced to Cook: The Private Chef's Guide to Pricing, Invoicing, and Running a Business That Pays** Stop guessing what to charge and start running your private chef business with the same precision you bring to every plate. This comprehensive guide gives you proven pricing frameworks for intimate dinners, private events, and weekly meal prep—complete with real examples showing exactly how to calculate ingredient costs, labor, and profit margins. Inside, you'll find professional invoicing templates, contract essentials, and clear guidance on payment tools like Square and Stripe. Navigate licensing realities with confidence, set fair travel policies that protect your profit, and avoid the costly mistakes that trip up even talented chefs. From local mileage boundaries to multi-day destination work, every section is designed to remove uncertainty and help you present your services with quiet professionalism. Whether you're quoting your first dinner or refining an established practice, this guide transforms the business side of private cheffing from stressful guesswork into a calm, repeatable system that earns what you're worth—and keeps clients coming back.