The business side would look like this. Let's say it costs the client $250 for a personal chef and all of the food for a nice dinner for 8 people. The food itself only cost $100 so the chef made $100 for a couple hours worth of work, and the business made $50 to set the whole thing up and take the risks.
The client should still be happy because a nice dinner for 8 people could easily cost that much at a restaurant anyway.
A big distinguishing factor is also that this is a service for a small group. It really shouldn't be any bigger than 8 people to feel small and intimate so that it will be a unique experience.
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