Private Chef Business Planner: Private Chef Quote, Menu Costing and Booking Spreadsheet

Full description

For private chefs, personal chefs and home-based caterers who cook in clients' homes and want one file for the business side. You keep a client register with diets and allergies, cost each dish from its ingredients, and build a quote from guests, courses, groceries, hours and travel. The quote flags any dish that clashes with the client's allergies or diet, prints a grocery list for the menu, and shows your margin before you send a price. Bookings, a month calendar, a money log and a dashboard show balances due and monthly profit.

Save with a bundle: this template is also in the Food & Leisure Business Startup Bundle, 14 templates for $35 instead of $103. All 141 templates are in the All-Access Hospitality Template Library for $79.

What is inside

• Private_Chef_Business_Planner.xlsx: 9 tabs, 4,887 formulas, 2 native charts, 28 drop-down or number rules. No macros.
• Settings: 15 rates and rules (chef and assistant hourly rates, travel per km, free radius, grocery markup and buffer, minimum fee, deposit %, balance days, tax, target margin), 18 money categories, 14 allergen words and all drop-down lists.
• Clients: room for 150 clients (18 sample rows) with diet, allergies, severity, likes, kitchen notes, events booked, fees and a follow-up flag.
• Menu_Library: room for 60 dishes (24 sample) and 400 ingredient lines (122 sample). Food cost per portion calculates from the ingredients.
• Quote: 7 course slots with allergy and diet checks, 21 result lines from grocery charge to effective rate per chef hour, and a grocery list of up to 60 lines on page 2.
• Bookings: room for 300 events (62 sample rows). Received, balance, pay-by date and payment flag calculate from Money_Log.
• Calendar: pick a month and see each event on its day with client, guests and status.
• Money_Log: room for 800 entries (255 sample rows). Type and month fill in from the category and date.
• Dashboard: 8 KPI tiles, a twelve-month summary, expenses by 13 categories and 2 charts.
• README.txt and LICENSE-and-Terms.txt.

How it works

1. Enter your rates, travel charge, markup and deposit rule on Settings.
2. Add your clients and your dishes with ingredients per portion.
3. For each enquiry, fill in Quote: client, date, guests, dishes and hours. Fix any CHECK line, then send the price.
4. Add the event to Bookings, print the grocery list and log each payment and cost in Money_Log.
5. Check Calendar and Dashboard each week for upcoming events, overdue balances and profit.

Details

• Format: Excel workbook (.xlsx). No macros.
• Language: English. Currency is a label you choose.
• Software: Excel 2016 or later, or a spreadsheet program that opens .xlsx files.
• Delivery: instant digital download. Nothing is shipped.

Good to know

• All sample clients, dishes, prices and figures are illustrative. Replace them with your own data.
• The allergy and diet checks match words in the client and dish records. They are a prompt, not a guarantee. Confirm allergies with every client.
• Not tax, legal or food safety advice. Tax and food business rules differ by location; verify local requirements.
• Single-user license. Do not share or resell the files.

FAQ

How does the allergy check work?

It compares the 14 allergen words on Settings with the client's allergies and each dish's allergens, and shows CHECK ALLERGY when both contain the same word.

Can I change my rates and the minimum fee?

Yes. Every rate, the markup, the deposit share and the minimum fee are inputs on Settings, and the quote updates.

Does the grocery list combine ingredients across dishes?

Yes. An ingredient used in several chosen dishes appears once, with the total quantity for your guest count plus the buffer.

Does it work in Google Sheets?

It opens in Google Sheets and the formulas calculate. Check the drop-downs after import.

Is this a physical product?

No. It is a digital download. Refund terms follow the store policy at the time of purchase.