Money, Money, Money

This week we planned out our Revenue Model. yay... Actually, it was rather fun; so here’s what we learned.

The chef needs to set their own hourly rate. This way we don’t push specific salaries for anybody, and if they believe that they can start charging more, then they can do that, or if they think they need to charge less then they can do that.

Our service is a luxury good. So, we are raising the price and focusing on the experience. We are taking a 40% service fee which is added to the chef’s hourly rate and the ingredient cost is included after the chef buys groceries.

We will hold the money until we need to pay the chef and until then it will be placed in low risk investments.