Personal chefs send a quote before the first cook day for a new weekly client, and for any dinner party, holiday meal, or event. Clients usually compare per-meal cost, what is included in the fee, and how groceries are handled. A clear quote also helps them tell the difference between you and a meal delivery service.
When to use estimates: Use estimates to provide project quotes and get client approval before starting work. Once approved, convert your estimate to an invoice with one click to collect payment.
Create an invoice for payment collection
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Invoice_1001_Client_2026-10-14.pdf
Defines the core deliverable, such as five dinners for four people, so a request for extra portions can be priced as an add-on.
Clarifies whether the client picks from a set menu, shares preferences, or gets custom menus each week.
Special diets affect ingredients, cost, and time, and should be documented from the start.
State whether groceries are billed at cost, with a markup, or included in the fee, and whether there is a prepaid float.
Cooking in the client's kitchen may require you to bring knives, pans, or small appliances, and a poorly equipped kitchen can add time.
Say whether the kitchen will be left clean, and who pays for storage containers, which can be a recurring cost.
For parties, state the service window, guest count cutoff, whether servers are included, and who provides plates, glassware, and tables.
| Service | Priced | Typical range |
|---|---|---|
| Weekly meal prep session (4-6 hours, cooking at client's home) | per session | $250-600 |
| Hourly cooking and shopping time | per hour | $40-90 |
| Meal prep priced by portion (delivered or in-home) | per portion | $10-25 |
| In-home dinner party or multi-course tasting dinner | per person | $75-200 |
| Grocery shopping when billed as a separate task | per trip | $30-75 |
| Server or kitchen assistant for events | per hour | $25-45 |
| Cooking class or private lesson in the client's home | per session | $150-400 |
| Travel outside the normal service area | per mile or flat fee | $0.67 per mile or $25-75 |
Typical US ranges. Rates vary by region, experience, and job size.
Add shopping, prep, cooking, packing, cleanup, and travel to estimate total hours for a session. Divide your desired earnings by those hours to confirm that your per-session or per-portion price works.
Present options such as three, four, or five dinners a week, with a lower per-meal price as volume increases. Clients can compare the choices easily, and many pick the middle one.
A per-person price with a minimum total protects you when the guest list is small, since shopping and setup take the same effort for 4 guests as for 8.
Estimate food cost as a range, for example $150 to $220 per week, and state that the final amount follows receipts. That sets expectations without locking you into a price that rising costs could undercut.
Many chefs offer a free 20 to 30 minute call, then charge for a tasting menu or in-person consultation, typically $75 to $200, and credit it toward the first booking if the client signs on.
Seven to 14 days is typical for events, because ingredient costs and your calendar can shift. For ongoing meal prep, state a start date and hold the price for a stated period, such as 3 months.
A written agreement is a good idea, especially for recurring work and events. It can include the quote, menu, grocery policy, cancellation terms, and allergy disclosures. Check local rules and consider having a lawyer review a template.
If you gave a range and the total falls outside it, tell the client before you buy. Written approval by text or email for a large overage helps avoid disagreement later.
Use the Personal Chef invoice template to bill the client, or convert this estimate once it's approved.
Personal Chef invoice template