Giving key details and a budget. We text you about gigs near you
You submit a proposed menu and pricing for each opportunity that interests you
Customers select a chef. You cook the meal and we process payment
Restaurant quality meal experience prepared in the customers home
Fun and interactive lesson experiences in the customers home
BBQs, Brunches, Vacation home rental catering
When you start and don't yet have any reviews, the #1 thing to give you the best chance of winning jobs is to get your proposals in quickly (within 1-4 hours after the job has been posted) and be one of the first 3 chefs to propose. You do not want to be the 4th or 5th chef to propose on a job, as if the first couple of chefs to propose have great customer reviews it will be harder to get your foot in the door. In addition, we always follow up with Customers straight after they have 2-3 proposals to try confirm the booking, so if you are one of the first 2-3 chefs you get the benefit of this follow-up. Given our site has functionality for you to copy and paste from old proposals as a base, you should be able to propose on the majority of jobs from your cell phone.
We have a whole set of tips for doing good proposals (click here), however 2 things are most critical: (1) a well written menu with mouth watering and succinct descriptions for each dish, written in a style similar to a high end restaurant menu, (2) attaching several good photos so people can visualize what their dinner will look like.
Remember, unlike a restaurant where people can look in the door and get a sense of the chefs style, the only thing customers have to go on is your proposal and profile.
Finally, make sure your proposal is specific and relevant to the customers request - no meat dishes for a vegetarian request 🙂
When you first start, it can take a bit of time to win your first few jobs when you don't yet have Customer Reviews. Remember, you are in general competing against 3-4 other chefs (so a 1 in 4 to 1 in 5 chance), and your odds are a little worse when you start (expect success every 1 in 10 times you propose). Given this, the best approach is to propose on as many jobs as possible when you start, to quickly win your first 3-4 jobs and get some good customer reviews. Chefs with great Customer Reviews have a MUCH higher rate of success, so the quicker you can build a reputation the better.
A strong profile is crucial for you to be able to win work on the platform. Until you have Customer Reviews, really only 2 things matter on your profile: Your 'About Me' and your photo portfolio.
Your About Me description on your profile is just as important as your photo portfolio, especially when you don't have many Customer Reviews. It does not need to be long (2-5 paragraphs is enough) but it does need to capture 3 things: (1) your experience, (2) your cooking style and passion, and (3) a sense of who you are as a person. Try to keep it conversational and friendly, and avoid as much as possible chef cliches like 'farm to table' 'seasonal', etc. unless it is truly core to your value proposition. You want to be memorable.
Make sure your photos have good light and the food is nicely presented. As the majority of requests we get are for dinner parties, nice shots of individual plates tend to do best. Please no shots of food in take out containers or types of foods people are unlikely to request with a private chef (e.g. burgers, fries, etc.). Have a looked some of the selected photos on our home page to see the style and quality that works best.
You have the option to add some Set Menus to your profile. It is a good idea to have 3-4 Set Menus on your profile to show what you can do for various price points and event types.
A good mix could be several Dinner Party menus, a Cooking Lesson and a Brunch or BBQ.
Give your menu a memorable and interesting title that makes the Customer want to click and learn more. Sometimes this can mean a title that relates to something specific mentioned in their request (e.g. “Girl last supper’ for a Bachelorette party) or a title that relates to the menu (e.g. Classic French Bistro for a French menu). Remember, the customers summary page for a Meal Request just shows the Title, Chef Name and Price for each proposal. If your proposal has a particularly bad title, the customer may not even click on it.
Write up the menu in a clear and attractive manner so that Customers can easily understand and imagine what you will cook them. Specifically 3 things help: (a) A concise name for each dish, (b) A description for each dish on a separate line underneath the name of the dish, and (c) Use a row space between dishes.
See 2 examples below:
Winter Citrus Salad
Tangerines, Grapefruit and Oranges tossed with a Sherry and Honey Vinaigrette
Pan Seared Diver Scallops over a Yukon Mash
Also - you may want to offer the customer several dish options for each course, and have them choose the one they like. You can do this, but need to have just the one price - similar to a fixed price menu in a restaurant. You could detail this as follows:
MAIN COURSE (choose 1)
Braised lamb shanks with winter vegetables
Seared scallops with Saffron Risotto
Crispy Skin Duck Breast over Dijon Mash and Buck Choy
Finally - put yourself in the customers shoes – if you expect people to spend $80 to $150 per head on a dinner, take the time and care to write up your menu nicely so that people can see the value.
Remember - unlike a restaurant where potential customers can look at what other diners are eating, in an online environment, customers rely on the description in your menus and the photos you provide. A higher level of description is required.
This section is open for you to give some more explanation to your menu or why they should choose you as their chef. Most successful chefs use this to introduce themselves with a short personal note covering who they are and why the customer should choose them. This could range from talking about your credentials to mentioning that one of the dishes is your specialty.
As a checklist, make sure your note covers 3 things:
(1) Introduces you, giving a brief sense of who you are as a chef, and guiding the customer to click on your profile to learn more and see what other customers have said about you in your reviews
(2) Gives your thinking behind the the menu you have proposed
(3) Mentions that you are open to changes and ideas, and that they can click on the message button to ask you any questions or discuss any changes.
Chefs set their own prices, at least within within the customers budget. Design a menu that you can profitably deliver within the budget. This does not necessarily mean you need to have the cheapest proposal – maybe you are offering a more upmarket experience. The most consistently successful chefs, price competitively on value rather than opportunity. Sure the opportunistic chef will snag the odd job, but this is more by fluke. Value always wins over the long term, especially when you take in to account Customer Reviews.
Photos help bring your proposal to life. It is very rare that a proposal without photos is selected by a Customer. You should always add 2-5 relevant photos to your proposal. Please make sure these photos meet our quality requirements (good lighting, food nicely plated, no writing) so that they are not flagged and the proposal suspended. Proposal photos are shared with the customer over multiple channels – site, email and text.
This is the first impression that you will make with your customer. Make it positive and turn up at their home at the agreed time. If you will be late, let them know. It’s basic good manners and professionalism.
You were chosen based on the menu you proposed, so stick to it unless you have organised changes with your customer. It is up to you to manage sourcing the ingredients, so be careful with certain in season foods that may not always be readily available.
Everyone has their ideas on how the perfect meal should run. Avoid any unnecessary misunderstandings by having a quick talk after you arrive at your customer’s home to agree things like who will bring the plates out, do they want you to describe each plate, and of course where the right pots and pans are.
No grumpy chefs please! Creating a good impression will go a long way to receiving a good review score and referral work.
Take care of your customers kitchen and equipment as if it was your own. You will not be held responsible for accidental breakages, but please no Greek plate throwing.
This is actually a rule. Payment is collected through tableathome.com so as to make the in-home experience as pleasant as possible. The price you quote needs to be the full price, including all ingredients, our fees, your travel costs, etc. You cannot ask the customer for any additional money, including tips. Lack of adherence to this will have you immediately removed from the platform.
You must clean up after you have cooked your meal, leaving the customer's kitchen in the same state as you found it. Remember, this is the last impression that customers will have of you, so make it a good one and don't ruin all your good work from earlier in the night.”
With countless well qualified and reviewed chefs on the platform, one of the best ways to be noticed is with great photos. Some may call it ‘food porn’, however you want to describe it, the enticing nature of mouth-watering pictures of food is hard to ignore.
At its core, the Table at Home experience is built on trust. One of the strongest pillars of that trust is customers trusting what other customers have to say about you. Customer reviews are a key criteria for selecting (or not selecting) a chef. Make sure that every customer gives you a review so you can build a robust profile!
You are able to have up to 7 Set Menus on your profile. Offer a range of Menus at different price points and for different events so as to capture as many opportunities as possible. For example offer both a lower end dinner party menu for $40-$60 per person, and a high end dinner party menu for $90-$150 per person.
Also - offer cooking related experiences such as pasta making or sushi rolling.
Just as in the restaurant world, the chefs on our platform that really stand out (and have work coming to them) have built a signature style. It starts with having a signature dish but can go so much farther. Build a consistent theme in your photo portfolio, showcase a signature menu, etc. It can take time to find something that resonates with customers, but when you do, your success is assured.
We are trying to start a food revolution with in-home chefs. By working together through Table at Home we can grow the market much more than any of us could on our own. Tell everyone what you are doing, and be happy when others join you!
Table at Home organizes payment on your behalf from the customer via credit card. We use a company called Braintree (part of Paypal) that charges your customers credit card then transfer the funds to you (minus our booking fee) through Venmo. Transfers generally take 2-5 business days from the date of the booking.
1-3 business days after your first booking, you will receive a email from Venmo to set up a Venmo account and link it to your bank account. This email will be sent to the email you have on file with us. You do not need to do anything with Venmo before the booking.
IMPORTANT - To ensure your Venmo account is set up correctly and payments go through smoothly, please make sure the name and date of birth you have on file with us is accurate.
Table at home charges a 15% booking fee for all jobs based off the price being charged to the customer. There is a minimum fee of $15, and reduced rates are offered to highly performing chefs on the platform
Yes you can, but you need to just specify one price. For example, you could propose to cook either a roast lamb or baked fish for a dinner menu, however you need to propose the same price for both options (i.e. make just the one bid)
Customers need to make the first move after you have sent them a proposal. After a Customer has sent you a Message, you are able to respond and follow-up with them as often as you like.
We have this 'first move' rule so that Customers do not receive multiple solicitations from Chefs that they are not interested in.
We currently have no way to edit a submitted proposal.
If you need to make changes to a submitted proposal, you should delete your current proposal, go to the Find Work page and find the Customers Meal Request., then submit a new proposal
Note - you need to submit your old proposal before you can submit a new proposal.
You will receive a text message notification when a Customer requests one of your Set Menus. You should click on the link to see the date of the request, party size and any changes the customer may want.
If you are interested in the gig, you should submit a proposal to confirm your interest and the final price after any changes requested.
Once the customer has accepted this proposal, you will receive a final request to confirm the booking. You then have 2 hours to confirm the booking.
Committing to cook for a customer is a serious commitment. Imagine if you were hosting 6 guests for dinner, and at the last moment your chef cancelled. Our rules are that if you cancel more than 1 confirmed job in a 3 month period you will be removed from the platform. A no show results in immediate removal. Obviously, if there are exceptional circumstances like a serious accident or death of a family member, we will make exceptions.
If a customer cancels a confirmed job they are charged a fee of 50% of the full meal price up until 48 hours before the meal, and a 100% fee for cancellations after that. You receive these cancellation fees (minus our booking charges) as compensation for lost income and ingredients already purchased.
You will receive the funds from any cancellation charges, less our 15% booking fee. This is to compensate you for
Customers are strongly directed not to do this after a booking is confirmed. However, if the customer does want to make any last minute changes then they need to do this with your agreement. You are allowed to propose a new price which should be organised through a new proposal in the platform.
Absolutely not. All payments should be done through the platform. Any instances discovered of direct payments made for jobs booked through the platform will result in your immediate removal from the platform.
Punctuality is a serious reflection on your professionalism as a private chef, so try not to be late. If for some reason you are running late then first contact the customer to let them know. If you are unable to reach them via phone, text or email, then please let us know so we can try to help.
Customers Reviews are critical to your success on the platform. Both your average 5 star Review Score and Customers comments are displayed on your Profile and to Customers whenever you submit a proposal.
The day after a booking, your Customer is sent a link to provide a review of your services. It is also a good practice to gently remind your Customer to give you a review with a thank you text or email.
To give you a review, Customers simply need to click on the link in the text message we send them. Note - they need to be logged in to the site to provide the review. If your customer is finding it hard to give you a review, we have instructions you can share with them at https://tableathome.com/2018/05/table-home-submit-review-chef/
Accidents can and do happen. You will not be held responsible for accidental breakages like dropped dishes, however you will be held responsible for any deliberate breakages resulting from misuse. If there is a dispute, Table at Home will mediate.
You are an independent contractor, and thus are responsible for any liabilities that accrue from the work you book through the Table at Home platform. Please make sure you safely operate within the law.
Yes, is is your duty as an independent private chef to declare this income to the government. You can also generally declare the expenses you had in making this income (ingredients purchased, travel costs, etc.) as a tax deduction. So, save those receipts!
In addition - please note - gigs booked through the Table at Home platform are a direct contract between you (the chef) and the Customer. Table at Home does not collect or pay any taxes on your behalf.
No - you are not employed in any way by Table at Home. We act as a communication and booking platform for you to find gigs as Private Chef. Bookings made through the Table at Home platform are a direct contract between yourself (the chef) and the customer. Table at Home charges you a fee (our 15% booking fee) for providing the platform for you to find and manage these gigs.
Please note - Table at Home - as a communication and booking platform, does not collect or pay any taxes on your behalf.
All gigs booked through Table at Home are a direct contract between yourself (the Chef) and your Customer. As such, you are responsible for providing a receipt if the Customer requests it.
You cannot ask the customer for any additional money, including tips. Lack of adherence to this will have you immediately removed from the platform.
It is up to you to manage sourcing the ingredients, so be careful with certain in season foods that may not always be readily available.
If you cancel more than 1 job in a 3-month period you will be removed from the platform. If you are a no show, you are immediately removed.
A traditional chef's’ outfit is not required but you must be dressed in a manner that allows you to safely and hygienically cook.
We continue to invest a lot in building Table at Home as a active and fair marketplace for Chefs to find gigs to work as a Private Chef. We are protective of our baby 🙂
As a result, Chefs are not allowed to direct Customers off the Table at Home platform or complete bookings outside of the platform where Table at Home has provided the introduction.
Chefs who do not adhere to these rules will be removed from the platform.
You must handle ingredients and cook in a safe and hygienic manner that meets or exceeds local requirements. Above all else, don't let your reputation be ruined by poor standards.
Remember, this is the last impression that customers will have of you, so make it a good one and don't ruin all your good work from earlier in the night.
You're going to quit this project. However, you are still available to access the workspace.