For personal chefs

The Personal Chef Sales Playbook

A guided path from first inquiry to booked client: respond fast, meet in person, handle objections, and understand what paid leads are worth. Read in order or jump to your question.

24 lessons live·~128 min total

Start here Download PDF playbook

Convert

The close system: respond, qualify, meet in person, propose, and land on a date.

1
Respond fast to inquiries
How fast should you respond to a personal chef inquiry?
4 min
2
The close is not on the phone
Should you close a personal chef client over the phone?
5 min
3
Talk first, menu second
Do personal chefs send sample menus before booking?
5 min
4
Everyone who eats, in the room
Who should be present at a personal chef consultation?
4 min
5
Personal chef vs caterer
What is the difference between a personal chef and a caterer?
6 min
6
Give yourself a week for the first menu
How long should it take to send a first menu proposal?
4 min
7
Land on a date, not maybe
How do you close a personal chef booking without being pushy?
5 min
8
Say the number, then stop
How should you tell a client your price?
7 min
9
Qualify before you quote
What should you ask a client before quoting?
5 min

Objections and tastings

Tastings, price conversations, and the lines that keep you calm and professional.

Economics

Whether paid inquiries pay off, what referrals really cost, and when to walk away.

Channel and fit

How demand shows up, what counts as qualified, and when pay-per-inquiry fits.