This week my guest is Jonathan Bardzik. He was first on the show on the show in July 2021, and I wanted to have him back. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TEDx stage, written 4 books, and his television series, Jonathan's Kitchen: Seasons to Taste recently debuted on Revry.
On this episode, we talk about business basics and hot topics, especially as they relate to the personal chef business. How do you acquire clients, and tips for retaining them? Should you separate out the food cost from the labor cost when billing your client? Does costing every recipe and event even matter? And we talk about time...how do you want to be spending your time, both personal and professional? Jonathan discusses how he interacts with social media, his time away from clients and his business, and how he looks at time and money.
Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.
One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.
For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at firstname.lastname@example.org for information on becoming a member, attending the conferences, or exhibiting.
CHEFS WITHOUT RESTAURANTS
Founder Chris Spear’s personal chef business Perfect Little Bites