Menu Planning, Food Provisioning & Budgeting
Some clients know exactly what they want to eat and others will be looking to you for inspiration. Liaise with the client up front to plan menus and to understand what sort of food they will be expecting you to cook.
Some customers will want only the best Wagyu or Kobe beef, and others will be happy for you to buy it from the local supermarket. Our point is that no two customers are the same, so it’s important to ask the client if they have a preference for where they would like you to shop. Often clients have their own suppliers that they like you to use and even though we would like it to be the case, not all clients want to spend money on the best and most expensive ingredients.
Ask the client to provide a budget (even if an estimate) for the food either per person, per day or per week and make sure they give you an allowance for food up front. We do not recommend you pay for food out of your own pocket. Agree exactly when the client would like to sit down and reconcile costs with you. We suggest this is done on a weekly basis. When doing your food provisioning make sure you keep ALL your receipts for everything you’ve purchased and present these back to the client in an organized manner. If you do not have a receipt to show proof of purchase then it is possible that the client may deduct this amount from your salary.