Like most small business owners, Personal Chefs and Private Chefs do much of the marketing, administration and accounting. In addition to the time actually working for a client you need to value your time and include it in your pricing.
This module also covers deposits, some tax issues and how to justify price increases to clients.
How do you value your time
Pricing your service
How to justify your pricing structure
Charging GST or HST on your service
Getting a deposit
Refunds
How to increase your prices without losing clients
PERSONAL CHEF TRAINER
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