Chef Launch

Pouring liquid gold onto the pages.

This book is everything I needed back when I started my service.

I just had to learn the hard way so you don’t have to.

I’m a third of the way through the first draft on growing a personal chef service to 6 figures.

It needs a name, what do you think?

1.

Zero to 1
Landing your first client

2.

6 figure chef
Growing a successful service

3.

Zero to 100k as a personal chef

What are your thoughts chef?!

The biggest businesses solve the biggest problems. What problem are you solving?

ORA is coming...

If you’re never willing to lose, you’re never going to win!

Chef, tell me about your
business goals?

Sell the hole 🌑 not the drill 🔫

Focusing on the result is better than the benefits.

If you want to make a bigger impact and make more money in the process, solve your clients problem by cooking, rather than just cooking for them.

This is a quote that I love.

The magic you are looking for is in the work you’re avoiding.

For most I believe this to be true but us chefs I don’t think it’s accurate. Back when I started out I thought writing menus was contributing to my business. It was in a way but it’s more important to focus on getting eyes to see those menus.

If you’re not sure what to do, find someone that does. It will save you months or even years of stress and frustration.

Make a plan, do the work and grow your service.

Go and fail, do it fast, learn from the mistakes and do it again until you succeed.

Guarding yourself against failure is a sure way to never succeed.

Invite your prospects into your world rather than trying to fu them on the first date

Your service isn’t an impulse buy. Show your work, skill and offer value and you’ll close more leads.

It’s proven to work, almost 180k in sales a year cooking 18-20 hours a week.

Imagine what you could do at 40 hours.

Dreaming for the stars without the systems is like having a Ferrari without any gas

If you want to become a successful personal chef, you need to become more obsessed with marketing your service than the service itself.

Our 9-step checklist is ready to rock. 18 pages of gold and a solid foundation for any personal chef service.

Comment gold to get your copy.

Small hinges swing big doors.

My free 9-step checklist is almost ready.

As a personal chef, your job is to simplify your clients' lives.

What unnecessary steps do you have in your service that can be removed?

Being a personal chef doesn’t mean you have a personal relationship with your clients.

It means you personalise their meals.

Hey chef, do you know what you’re selling?

Because it isn’t food!

If you suck at sales make a better offer

You can get sales to make customers or get customers to make sales.

Think about that for a second, if you make the first sale to create a customer, that customer buys over and over again.

If you get customers to make a sale they only buy once.

There are four pillars to branding.

✅Appeal
✅Credibility
✅Exclusivity
✅Clarity

What would be the best way for you to showcase your service so you to tick these boxes.

Comment below 👇

When starting out this list of things to do is endless or maybe you just don't know where to start.
With an ever-growing list of to-do's, it's overwhelming but nothing ever seems to get done.
With so many ideas swirling around in my head, it isn't very clear which way to go.
Maybe I should start blogging, make content, or drop a few thousand on a nice new logo, Doh!
Oh, wait, a beautiful website to showcase my food will definitely attract new customers.
I've been there and it was at this point I was ready to pull my hair out.
If this is you or you haven't even got here yet. Welcome to the group. Here's to saving you the stress and pain of growing your chef service.