HOW DO I SET-UP MY PROFILE TO MAXIMIZE BOOKINGS?
Here are a few tips: - Use a professional photo for your profile picture - The more you say, the better: about your experience, your cooking story, favorite ingredients, specialties, languages spoken - Menus: the more, the better. Upload a few at different price points and for different occasions. You will be able to hide/unhide seasonal menus as you please on your Dashboard - Food pictures: you know how the saying goes "pictures speak louder than words". Make sure your menu pictures are of good quality - Once you land a booking, make sure to over deliver, so you can receive the highest possible rating - ultimately helping you get more bookings!
WHAT IF A HOST WOULD LIKE TO MODIFY THE EXISTING BOOKING?
If your host headcount, services or prefered date has changed and you already have a confirmed booking, we advise being flexible (whenever possible) and accommodating your host. You and the host can discuss how the price may change, and he will be able to modify the booking straight from his Dashboard. You will receive an email notification accordingly.
ARE THERE ANY FEES?
ChefXchange does need to make a living, keep our employees happy, and our platform up to date with any technological innovation. We take a Chef service fee of 15% on the final agreed price on every booking made. That way, our interests are aligned: no sign up fees! Additionally, to reward those chefs that make ChefXchange possible, commission charged will be reduced based on seniority (work year anniversaries with ChefXchange) as well as activity (the more bookings, the lower the Chef service fee).
WHAT IF A HOST CANCELS MY BOOKING?
That would be unfortunate, but unforseen events can happen. Your host will be refunded according to the cancellation policy you agreed upon. Another advice would be to only purchase ingredients on the same day (should you happen to have a flexible cancelation policy up to 24 hours before the event). This will also ensure freshness of the produce and tastier culinary experience for your host.
A HOST SENT ME A REQUEST. WHAT'S THE NEXT STEP?
Congratulations, you are a few steps away to rocking the world of your soon to be host. We would recommend reverting back to them as soon as possible through our messaging platform and answering any questions they may have. When agreed on a menu, price and date, send an offer to your future host, for them to accept or discuss further. For your protection, all communication should be conducted through ChefXchange's platform to protect both parties should a dispute arise. Any verbal communication or any external e-mail communication between the Foodie and the Chef will not be taken into consideration in the event of a dispute. ChefXchange will only consider communication done via ChefXchange's workflow. *See ChefXchange's Terms and Conditions.
WHAT IS INCLUDED?
The cost of your meal should include your labor, ingredients, and gratuity. Should your host require additional services (waiter, alcohol,etc...) you can add these to the final booking.
HOW SHOULD I PRICE MY MENUS?
It is all up to you and will depend on multiple factors: ingredients, number of courses, number of guests, time spent for preparation, etc... All of these need to be translated in an all-in price/person for each menu. We would suggest you showcase multiple menus at different price points and for different occasions in order to appeal to a vast majority of Foodies out there.
WHEN DO I GET PAID?
The chef payment occurs after the booking. We usually try to connect with the Foodie before initiating payments. Assuming all payment information is correct, and there are no other issues with the booking, payment is usually initiated within 1-2 business days of the booking. Processing times vary by bank and location.
PREPARE YOUR PROFILE AND EXPERIENCES
As with any meal, preparation is key. Prepare your profile and set your experiences so people can find you. Make sure they like what they see by being descriptive with great pics of you and your food!
RECEIVE INTEREST FROM FOODIE
Once someone finds you it is time to lay on the charm. Be kind and courteous as you message back and forth and decide a menu. Be honest about what you can and cannot do. Make sure you know exactly what resources they have so you don't get a surprise. Set expectations and be responsive!
CREATE A MASTERPIECE TO BE REMEMBERED
Pour your heart and soul into the food and the experience. Make sure you are polite, professional and unobtrusive, nobody likes people hovering around their plate. Plan for surprises and make sure you have a backup plan and can improvise. A pleasant morsel not on the menu can also go a long way for a good impression. Cleanup after and always leave the kitchen cleaner than you found it.