Best of From Behind the Stove to CEO - 2023 ONE-DAY WORKSHOP - Squarespace

Best of
 2023 ONE-DAY WORKSHOP

 From Behind the Stove to CEO™
 CHEF DEB CANTRELL

 CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB

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and agree that any photography or video using my likeness will become property of
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receive no financial compensation.

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Best of
2023 ONE-DAY WORKSHOP
 TODAY'S SCHEDULE

 We like to call this a "tentative" schedule because
 this is a workshop, which means we may dig in
 during some sessions & move quickly through others.

 Our goal is to give you the tools you need to map out
 your food business for 2023. And that doesn't always
 fit into a nice and neat "schedule."

 8:30 AM: CHECK-IN
 9:00 AM - 5:00 PM: WORKSHOP
 Introductions, Housekeeping & Announcements
 What Is Your Dream?

 Are You Trying to Find Your Ideal Client or Are You
 Attracting Them?

 BREAK
 Leadership and Visionary Thinking

 Five Ways to Make More Money In Business
 (Breakout)

 LUNCH

 The 7 Expensive Money Pits In Your Food Business

 The Economy and the Future of Culinary Business

 How to Get Clients Instantly When the Sh*t Hits the
 Fan

 BREAK

 Your Four Super Powers to Create a Team Managed
 Company (Breakout)

 Chef Deb's Success Path
 Putting Together an Action Plan

SHARING YOUR VISION
 PAGE 1 OF 3

 Your company as a whole - and each team member in it - must be able to tell
 the company's story. Are you on track?

 WHY We Must Do This

 Our Core VALUES

 Our Big Picture VISION

 Who We SERVE

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

SHARING YOUR VISION
 PAGE 2 OF 3

 How Our Business CHANGES THE WORLD

 Our Dream TEAM

 Our REVENUE Streams

 The CEO's FOCUS

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SHARING YOUR VISION
 PAGE 3 OF 3

 Awards and MEDIA

 Our Growth PLAN

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

THE LIFE CYCLE OF
 YOUR BUSINESS

 Lifestyle
 Design
 Consistent Vision/
 Income 1. Mission
 16. 2.

 Clarity & Direction
 Retention
 15. 3. of Your Business

 Understanding 14. Services/
 Your Numbers 4. Product Offers

 Business
 Systems Setup
 13. YOU 5.
 Strong Brand
 & Website

 Time 12. 6. Finding Your
 Management Ideal Client

 11. 7.
 Marketing:
 Offline & Online Staff
 Management
 10. 8.
 Solid Foundation 9. Sales
 for Growth Conversion
 Client Care/
 Results

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

THE LIFE CYCLE OF
 YOUR BUSINESS
 PAGE 1 OF 2

 Use this scale to decide where to rank yourself for each of the #s below:

 1 2 3 4 5 6 7 8 9 10
 I suck. Mastered.

 For each of the following parts of "The Life Cycle of Your Business" select a number
 between 1 & 10 that best represents where you stand. Then, add that # to the Score box.

 1. Lifestyle Design
 Score:
 1 2 3 4 5 6 7 8 9 10

 2. Vision/Mission
 Score:
 1 2 3 4 5 6 7 8 9 10

 3. Clarity & Direction of Your Business
 Score:
 1 2 3 4 5 6 7 8 9 10

 4. Services/Product Offers
 Score:
 1 2 3 4 5 6 7 8 9 10

 5. Strong Brand & Website
 Score:
 1 2 3 4 5 6 7 8 9 10

 6. Finding Your Ideal Client
 Score:
 1 2 3 4 5 6 7 8 9 10

 7. Staff Management
 Score:
 1 2 3 4 5 6 7 8 9 10

 8. Sales Conversion
 Score:
 1 2 3 4 5 6 7 8 9 10

 9: Client Care/Results
 Score:
 1 2 3 4 5 6 7 8 9 10

 10. Solid Foundation for Growth
 Score:
 1 2 3 4 5 6 7 8 9 10

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

THE LIFE CYCLE OF
 YOUR BUSINESS
 PAGE 2 OF 2

 Use this scale to decide where to rank yourself for each of the #s below:

 1 2 3 4 5 6 7 8 9 10
 I suck. Mastered.

 For each of the following parts of "The Life Cycle of Your Business" select a number
 between 1 & 10 that best represents where you stand. Then, add that # to the Score box.

 11. Marketing: Offline & Online
 Score:
 1 2 3 4 5 6 7 8 9 10

 12. Time Management
 Score:
 1 2 3 4 5 6 7 8 9 10

 13. Business Systems Setup
 Score:
 1 2 3 4 5 6 7 8 9 10

 14. Understanding Your Numbers
 Score:
 1 2 3 4 5 6 7 8 9 10

 15. Retention
 Score:
 1 2 3 4 5 6 7 8 9 10

 16. Consistent Income
 Score:
 1 2 3 4 5 6 7 8 9 10

 Once you've scored #s 1-16, go back and place a ⭐ star next to anything that you ranked
 yourself as "6" or above. These are the areas you currently don't need to work on.

 Anything you scored as "5" or below are areas you need to prioritize working on.

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

THE LIFE CYCLE OF YOUR
 BUSINESS: PRIORITIES
 List 3-5 priorities you would like to focus on this year.

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

Price Increase Letter
 Templates

Price Increase Letter - Example #1

This first letter came from Ashley Casebier of Southern With a French Twist. She
explains: "I've changed pricing when my clients pay for their service and
increased/added delivery fees this year. Here is the notification I sent for payment due
date/delivery changes."

Hi, [Client's Name],

We will implement a few changes regarding your weekly personal chef service in
the next two weeks.

 ● First, we will get your menu to you by Wednesday each week for approval -
 giving us an extra day to work on sourcing ingredients. We know you're
 aware of how weird supply shopping is these days!

 ● Next, the change of schedule impacts your weekly billing date. You currently
 get billed on the day of service delivery, but we will now bill you on the
 Thursday before your service date - after menu approval.

 Note: we will still charge you the same service fee plus groceries, but your
 invoice will arrive earlier.

 ● Last - and we've been dreading this one - we will begin charging a delivery
 fee for your weekly service.

 We've tried to resist raising pricing as long as possible because we know
 you've already watched your grocery fees increase this past year. However,
 the time has come. Your weekly service delivery fee will be [ENTER $
 AMOUNT].

 1

The changes bulleted and underlined above will go into effect next [DAY, DATE,
2022] for the week of [DATE] service.

Please let us know if you have any questions about these changes. As always, we
appreciate the opportunity to continue cooking for you and making mealtime for
your family easier each week.

[Your Salutation of Choice,]
[Your Name]

Price Increase Letter - Example #2

When Ashley Casebier changed her service pricing and options at the beginning of
the year, she sent this email to her clients to discuss their survey results and what
new service options fit them best.

Hi, [Client's Name],

We are checking to see how our prepared meal service is serving you. It is
important to us that you get the most value from our offerings. To do that properly,
we will revamp our offering selections and pricing in [MONTH] to be more
customized to each client's needs. Please take a moment to complete this survey:

[Paste in your survey form link.]

Once we receive your responses, we will share customized service options that
might better fit your needs. For example, you might be on a two-entree plan with
four servings, but you would like more variety with fewer servings.

We are now making those customizations with a different pricing structure. It's also
possible you are on the right plan and don't require any changes.

One last thing - would you consider leaving [Name of Your Business] a Facebook
and Google review? These reviews help us tremendously and help others decide if

 2

our services would best fit their needs. As you probably know, most people want to
hear someone else's experience before committing.

You can leave a Facebook review here:
[Insert link to Your business' Facebook review page]

You can leave a Google review here:
[Insert link to Your business' Facebook review page]

Thank you so much for supporting [Name of Your Business] and allowing us to best
serve you and those around your dinner table!

[Your Salutation of Choice,]
[Your Name]

 3

2022 Chef Fees
 Dinner Entrée, 1 Side Included
 7x2 $325
 5x8 $450
 5x6 $375
 5x4 $325
 5x3 $300
 5x2 $275
 5x1 $250
 4x4 $275
 4x3 $250
 4x2 $225
 3x4 $250
 3x3 $225
 3x2 $200

 $30 additional chef fee per (2) servings extra of an entrée + Groceries
 (Regular Client) Single Meal Pricing, Includes 1 side $40 + Groceries
 (Non-Client) Single Meal Pricing, Includes 1 Side $50 + Groceries
 Additional Sides $4.25 per Serving + Groceries
Add $17 for Container Fees Do Not Tell Clients this. $5 Per Serving More for Better Quality
 Meats (i.e.) Grass Feed, Wild Caught

 Lunch, 1 Side Included
 5x4 $250
 5x3 $225
 5x2 $200
 5x1 $175
 4x4 $225
 4x3 $200
 4x2 $175
 3x4 $200
 3x3 $17
 3x2 $150
 3x1 $125

 1

Breakfast, 1 Side Included

 5x2 $175
 5x1 $150
 4x4 $200
 4x3 $175
 4x2 $150
 3x4 $175
 3x3 $150
 3x2 $125

 Breads and Muffins
 $40 per Bread/Muffins (4-6 Servings)
 *Fee includes the cost of groceries*

 Specialty Desserts
 $55 per Dessert (4-6 Servings)
 *Fee includes the cost of groceries*

 Snacks
 $7.00 per serving

 Disposable Container Fee(s)
 $22 charge (standard, per service)
 $15 Additional for single serve containers request(s)

 Pyrex Fee(s)
 $250 - (2) Full sets of Pyrex containers and lids (one-time fee)
 $10 Weekly Cleaning/Sanitizing Fee

 Delivery
 $10 standard for all clients.
 $20 for every 10 miles away from the kitchen

 Dallas $25
Beyond Dallas Delivery $35(Richardson, Flower Mound, Grand Prairie, Plano,
 Frisco, Cleburne, etc.)

 2

Seated Plated Dinners

Our Seated and Plated Dinners start at $125 plus groceries per person. (Typically,
a total of $175.00 after groceries) This is for 4 courses that include. 1 Appetizer, 1
 Salad, 1 Entrée with 2 Sides and 1 Dessert.
With 2 appetizers then it is $150.00 per person plus groceries. This usually totals
 about $200.00 after groceries per person.
 The Groceries really depend upon the final menu.

There is also a $30.00 fee for a server/kitchen assistant per hour with a minimum
 of 4 hours. Tip is not included in this price point.
 There will be a travel fee if farther than 20 miles from the kitchen location

 3

Re ady for
 os me math?
CHEF DEB's
5-Minute Pricing
Formula for Food
Business Owners
QUICK PRICING FORMULA
 Decide on your hourly rate.
 How much do you want to make per hour? I recommend starting at $100, minimum. Too
 many chefs undercharge when they start out.

 Calculate how long it will take.
 How long does it take to execute the job, including communication, shopping, cooking,
 prepping – the whole process. Now, add 20% to account for lost time.

 Calculate your Chef Fee.
 Go ahead and multiple your hourly rate by the total hours (including the 20% addition). This is
 your Chef Fee.

 Figure your food costs.
 An easy way to calculate groceries is to figure 40% of the Chef Fee, then add $5 per serving
 for more expensive cuts of meat.

 Add Chef Fee and food costs.
 Now, you can add your Chef Fee and food costs. If you want to take it a step further, divide by
 the total number of people to get the price point per person.

 Hourly Rate x Hours = Chef Fee + Food Costs / Number of People = Price

 CHEFDEB.COM | TAG US: @CHEFDEBCOACHING | © CHEF DEB , LLC. | PAGE 1 OF 2

CHEFDEB.COM

FREQUENTLY
"MISSED"
EXPENSES
Consider your location and states’
economic climate for the following.

 If you’re like U2 and you still haven’t found
When it comes to the what you’re looking for, it might be because
right pricing formula... you need to consider a few other expenses.

 Rented China & Place Bartenders
 Settings Add approximately $75 an hour for a
 Add 20% to your total rental bill for minimum of 4 hours.
 a “Coordination Fee.”

 Servers State Taxes
 Add approximately $25-30 an hour In some states, add sales tax to the
 for a minimum of 4 hours. total price.

 Kitchen Assistants & Gratuity
 Chefs Optional: Add gratuity as a separate
 Add approximately $40-50 an hour line item.
 for a minimum of 4 hours.

 chefdeb.com @chefdebcoaching © Chef Deb, LLC.

SCALABLE STRATEGIES
 PAGE 1 of 2

 #1. Add products or services.

 #2. Sell more to clients you already serve.

 #3. Add more clients.

 #4. Go deeper and not wider.

 #5. Raise prices.

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

SCALABLE STRATEGIES
 PAGE 2 of 2

 Other Ways to Scale:

 Replicate your talent with a team.
 Get your customers to buy more often.
 Add services to a product.
 Grow a membership site or subscription program.
 Create certification programs.
 License your signature products, programs, or services.
 Take retainers for future services or products.
 Develop courses or classes.
 Create service plans.
 Value-adds.
 Grow the same model at a new location.
 Buy-out your competitors.
 Begin manufacturing in-house.
 Turn a cost "center" into a profit "center" (e.g., turn your social media Into a
 service for others).

 Notes:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

The 7 Expensive
 Money Pits In Your
 Food Business

 Simple fixes to pay yourself
 back thousands each month!

 on't kn ow
 at y ou d u !
 h
 W costing y o
 is

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

SHARPEN MEMBERSHIP
 After 20 years in
 business and seven
 years coaching other
 food business owners...

 .... Chef Deb discovered that chefs often fall into 7 common
 "money pits."
 These money pits prevent food business
 owners like you from having a stable financial
 foundation for growth. They also trick you into
 falsely imagining that your business isn't doing
 well.

 In reality, your business may be doing great,
 and you simply can't see the money you're
 losing every month to some (or all) of these
 money pits.

 Today, you will learn of these money pits,
 identify them in your business, and discover
 CHEF DEB CANTRELL extra $$$ without working any harder.

 Using this workbook, you'll create a plan to monitor and manage these
 money pits so you never fall into them again.

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

TABLE OF
 CONTENTS
 #1 FOOD COSTS

 GROCERY
 #2 REIMBURSEMENT
 VS. ACTUAL COST
 CREDIT CARD
 #3 PROCESSING FEES &
 ACH FEES

 #4 J O B D U T Y O V E R L A P
 #5 S T A F F I N G C O S T S
 #6 DT REAL IVVEELRTYI MC OE S T S &
 #7 C O S T O F S U P P L I E S
 #8 BOOWNNUESR!'!S T I M E
 YOUR PLAN TO
 PLUG MONEY
 PITS FOR GOOD!

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

FOOD COSTS
 MONEY PIT #1

 Most food business owners have no clue how to calculate their food cost. If that's you...
 on average, you could be losing about 20%.

 PERSONAL CHEF SERVICES
 If you charge a personal chef fee + groceries and think that’s enough - you are likely
 undercharging.

 INDUSTRY STANDARD
 Your food costs should be about 30%. Food cost is a % of the purchased food divided by
 the overall sales.

 CATERING, BAKERS, ETC.
 Understanding food costs is even MORE critical if you don’t offer personal chef services
 or charge a flat rate.

 YOUR NOTES:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

GROCERY REIMBURSEMENT
 VS. ACTUAL COST
 MONEY PIT #2

 (For those of you who charge a fee + groceries.)
 Having your Kitchen Administrator write groceries into your invoices is a broken strategy.

 BOOKKEEPING
 Most bookkeeping isn’t set up for grocery reimbursement. It should be a line item in your
 operating costs.

 INDUSTRY COSTS
 You need industry costs for groceries. Especially when you need to buy in bulk and can’t
 use the entire receipt for a single client.

 ACTUAL COSTS
 When grocery prices go up and you don’t have the actual cost, you can lose money
 because you didn’t leave space for inflation.

 YOUR NOTES:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

CREDIT CARD PROCESSING
 FEES & ACH FEES
 MONEY PIT #3

 Most food business owners fear adding these charges because they:
 Don’t want to nickel & dime their clients,
 Don’t know how to have the conversation, or
 Think it’s too small a cost.

 HOW NOT TO MAKE IT AWKWARD
 Upon onboarding, you ask the client if they’d like to pay ACH or CC.
 If they choose CC, tell them what the fee will be.
 Send the invoice, and don't think about it any more.
 Also? You can choose not to say anything and simply add the 3% into their grocery
 line item or wherever you want to “hide” it.

 YOUR NOTES:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

JOB DUTY OVERLAP
 MONEY PIT #4

 We tend to hire in a vacuum or train and release without realizing that another team
 member is:
 Already doing the job we brought on a new hire to fill.
 Riding the clock - making work harder for other team members.

 PROBLEM #1
 When job descriptions are unclear, culinary employees will modify them as needed -
 creating processes as an internal team.

 PROBLEM #2
 When there isn't a standardized form of communication between employees, you create
 redundancies that double the cost of food and staff.

 PROBLEM #2
 When someone is out sick, the owner assumes the team will divide and conquer their
 duties. But, nothing actually gets done because everyone is confused.

 YOUR NOTES:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

STAFFING COSTS
 MONEY PIT #5

 Staffing and Food Costs are the two most significant holes that will tank any business.
 Owners can’t ignore either of these and must know how to calculate them.

 STAFFING COSTS
 Staffing costs are everything you pay for employees and contractors, including employee
 taxes.

 BUDGETING GOALS
 Standard staffing costs = 30%
 For customized companies = 35% (more manpower)

 IMPORTANCE?
 So you know when to give raises, add employees, and if you need to raise your prices.

 YOUR NOTES:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

DELIVERY COSTS
 & TRAVEL TIME
 MONEY PIT #6

 GAS IS STUPID-EXPENSIVE.

 You may say: “I don’t want to upset my client by nickel-and-diming them to death.” Still,
 you have to think of your auto expenses as a whole.

 YOUR NOTES:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

COST OF SUPPLIES
 MONEY PIT #7

 Most food business owners are not charging enough (or at all) for pantry staples,
 containers, plastic wrap, Ziploc bags, foil, spices, olive oil, deli cups, and other
 miscellaneous items.

 THESE ADD UP - AND FAST!!!

 In fact, if you have just 5 clients a week, totaling these "incidentals" can quickly
 recoup $500 monthly.

 YOUR NOTES:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

s "Leak"
 Bonu OWNER'S TIME
 MONEY PIT #8

 ARE YOU ACCOUNTING FOR THE TIME YOU SPEND ON YOUR BUSINESS?

 Most food business owners need to raise prices to reflect the time it takes to handle
 phone calls, emails, texts, menu planning, grocery shopping, drive time, etc.

 YOUR NOTES:

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

YOUR PLAN TO PLUG
 MONEY PITS FOR GOOD
 PAGE 1 OF 2

 Choose and check 3 of the 8 Money Pits you need to focus on first in your business.

 Money Pit #1: Food Costs

 Money Pit #2: Grocery Reimbursement vs. Actual Cost

 Money Pit #3: Credit Card Processing Fees & ACH Fees

 Money Pit #4: Job Duty Overlap

 Money Pit #5: Staffing Costs

 Money Pit #6: Delivery Costs & Travel Time

 Money Pit #7: Supplies Costs

 BONUS! *Money Pit #8: Owner's Time

 FOCUS. FOCUS. FOCUS.
 Fill-in-the-blanks below for each of the 3 Money Pits you selected above.

 Money Pit #:

 How does this Money Pit affect your business?

 What is your action plan for avoiding this Money Pit?

 SAVINGS: $

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

YOUR PLAN TO PLUG
 MONEY PITS FOR GOOD
 PAGE 2 OF 2

 Money Pit #:

 How does this Money Pit affect your business?

 What is your action plan for avoiding this Money Pit?

 SAVINGS: $

 Money Pit #:

 How does this Money Pit affect your business?

 What is your action plan for avoiding this Money Pit?

 r savings!
 all you
 SAVINGS: $

 Add up TOTAL SAVINGS: $

CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

Need Deb?
 Here ya go...
 chefdeb.com

 @chefdebcoaching

 682-730-6900

 deb@chefdeb.com

 Stay salty!
CHEFDEB.COM | TAG US: @CHEFDEBCOACHING #BESTOFSHARPEN2023 | ©2023, CHEF DEB , LLC.

HOW TO GET CLIENTS FAST
 W H E N T H E S H * T H I T S T H E F A N

It happens to all of us.
I've had the proverbial sh*t hit the fan, like when an employee
sabotaged my food business, and I lost 75% of my income in one day.

Until you grow your business to be as consistent as possible - including
a strong brand, website, and growth plan, it will feel earth-shattering
when this happens.

But I get it; none of that matters right now because you need money.
Your back is against the wall.

Here are 10 ways to get clients instantly when the sh*t hits the fan.

CHEF DEB COACHING

 1 Call your past clients.

Don't think about if they will pick up or how
you left off. Do not email or text. Pick ten
people to call, tell them you are growing,
enjoyed cooking for them in the past, and
want to cook for them again.

Ask them if they are tired of health struggles,
not having any time to cook, grocery shop,
find they throw away too much uncooked
food from their fridge, etc.

Swallow your nervousness about selling
yourself and simply pick up the phone.

 2 Post on social media.
Post on Instagram and Facebook every day
with a call to action every 3 days.

Remember to take them to a specific page on
your website or ask them to "give you a call
at _____."

3 Send out this email.

Hi Friend,

We've got great news - we have a few spots open for
Monday & Tuesday delivery of prepared meals! We usually
operate on a waitlist for the service, so we are excited to
inform you of this opening.

If you're looking for a healthier diet due to allergies,
medical issues, or just personal preference, these meals are
the perfect solution to accomplishing your goals with ease.
They will also save you time, money, and stress!

Due to high demand, spots only become available every
few months. We wanted to give you this opportunity to get
our prepared meal delivery services before promoting them
on social media, and our spots fill up!

 Monday - 2 spots available
 Tuesday - 1 spot available

Just reply to this email or contact us here with the spot
you'd like to reserve, and we'll get your personalized
service set up! These spots will go quickly, so don't wait!

-Your name here.

CHEF DEB COACHING

 4 Collaborate.

Contact a few friends, family members, or
people with big followings on social media.

Offer to prepare three meals for them in
exchange for posting about how amazing
your food is and the benefit it provided their
family.

 5 Follow up.
Follow up and stay on top of any current
proposals and contacts you have out there.

 6 Ask for help.
When someone says, “How is it going?" be
honest and say, “I could really use your help.
I need more clients.

Do you know of anyone that is struggling
with daily meals that would need a prepared
meal service or catering?”

7 Ask for referrals.

Talk with current clients, even if they are on vacation, and
tell them you are growing and would like more clients like
them. Tell them that in exchange you will give them some
free meals, small catering, etc.

8 Contact any inquiries.
Go through your emails and past phone calls of anyone
that ever inquired about your services. Call them back and
let them know you are growing and have room for more
clients.

9 Check your mindset.
Mindset is huge during this time. No matter what, believe
that you are successful and will have more money than you
can ever imagine. Place sticky notes everywhere with
positive affirmations.

Get rid of thoughts like, “I don’t have any clients" or “ This
will never work.” Do not underestimate the importance of
mindset.

10 Get out and meet people.

Nothing takes the place of you showing up in person.

Go to other businesses that share your same target market, such
as; art galleries, olive oil and vinegar stores, wine stores, gyms,
holistic docs, nutritionists, apartment complexes, etc.

Offer to do a free tasting that brings you both business as you
will promote each other.

 Business owners don't go out of business.
 They quit. Pure and simple.
 CHEFDEB.COM

Survey Says
 YOUR OPINION MATTERS

 First, for those who have attended year after year; thank you. Your previous
 years' responses have helped us build SHARPEN into something invaluable for
 this community.

 For those who have just joined us, your opinion is important to us too. These
 surveys are built to be short and sweet. We don't want to waste your time, but
 we want to know your mind!

 OVERALL, HOW WOULD YOU RATE THIS WORKSHOP?

 Circle one.

 1 2 3 4 5
 (Poor) (meh) (Excellent)

 More thoughts you want to share?

 HOW WAS THE WORKSHOP DO YOU FEEL LIKE THE VENUE
 LENGTH? WAS CONDUCIVE TO LEARNING?

 Circle one. Circle one.

 Too short. Yes.
 Perfect length. No.
 Too long.
 Much too long.

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Survey Says
 YOUR OPINION MATTERS

 WHAT HAVE YOU LIKED BEST AND LEAST ABOUT THE WORKSHOP?

 WHAT WAS THE MOST VALUABLE TOPIC DISCUSSED AT THE
 WORKSHOP? WHAT WAS THE LEAST VALUABLE TOPIC DISCUSSED?

 OVERALL, HOW RELEVANT WERE THE TOPICS FOR YOU?

 Circle one.

 1 2 3 4 5
 (Not relevant.) (Still figuring it out.) (Extremely relevant.)

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Survey Says
 YOUR OPINION MATTERS

 WERE THERE ANY TOPICS DISCUSSED THAT YOU WISH WE WOULD
 HAVE GONE DEEPER INTO? IF SO, EXPLAIN.

 WHAT WOULD YOU LIKE TO SEE DONE DIFFERENTLY AT THE NEXT
 WORKSHOP?

 OUR TESTIMONIALS REALLY HELP US LET OTHERS KNOW WHY
 SHARPEN (OR CHEF DEB COACHING) IS VALUABLE FOR THEM TO
 CONSIDER. WOULD YOU CONSIDER LEAVING A TESTIMONY BELOW?

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THE SUCCESS PATH
 STEP 1 STEP 2 STEP 3 STEP 4 STEP 5
 VI

 DE
 OR
 Y

 C
 RY

 ER

 EX
 L
 S

 PL O
 OR EGAT WBO CEO IONA

 EXPLORER DELEGATOR COWBOY CEO VISIONARY
You're clarifying the You’re managing the You might be ready to Your business isn't Maybe you want to sell
vision for your business, daily operations, and hire your first employee, running you anymore, your business, buy out
and you probably don't your client base is slowly or you have a herd of and you have a another company, start a
have a clear, actionable growing. And also? You cats you can’t seem to newfound breathing program to give back to
step-by-step business realize you have a ceiling wrangle. space to start your community, or even
plan. and only so many hours diversifying your income. blow the whole thing up!
 in your day. You may feel spread too
All you know is you thin and begin You want to step into Now's the time!
LOVE your work. You may start working micromanaging your your visionary energy
 yourself into the ground team. (Sometimes, rightly that started it all and find
 while your big picture so!) Most likely, you need new, exciting ways to
 vision starts to feel more to learn to lead/manage make more money.
 like a distant dream. more efficiently.

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4 SUPERPOWERS OF BUSINESS SUCCESS

PRODUCTS AND SERVICES (Revenue Streams) TRAFFIC (Marketing - Driving leads to your business)

WHO: WHO:

STRATEGIES: STRATEGIES:

SALES (Converting Clients - Conversion of new and OPERATIONS (Managing Systems & Teams - People,
 returning buyers) Projects, Tech, Cust. Support, Finances)
WHO: WHO:

STRATEGIES: STRATEGIES:

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THE GAP ANALYSIS

SUPERPOWERS GAP

OPPORTUNITIES TRENDS

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YEARLY GOALS

 What I will accomplish in 1 year from now:

 Sales:

 Goals:

 1.

 2.

 3.

 4.

 5.

 6.

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2023 QUARTERLY PLANNER

QUARTER 1 QUARTER 2

GOAL: GOAL:

OBJECTIVES: OBJECTIVES:

QUARTER 3 QUARTER 4

GOAL: GOAL:

OBJECTIVES: OBJECTIVES:

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BREAKING DOWN
 YOUR GOALS
 PAGE 1 OF 3

 Project/Rocks/Goals:

 Step 1:
 Who can help? Or, who will you
 delegate this task to?

 Step 2:
 Who can help? Or, who will you
 delegate this task to?

 Step 3:
 Who can help? Or, who will you
 delegate this task to?

 Step 4:
 Who can help? Or, who will you
 delegate this task to?

 Step 5:
 Who can help? Or, who will you
 delegate this task to?

 Step 6:
 Who can help? Or, who will you
 delegate this task to?

 The result is:

 My deadline date is:

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BREAKING DOWN
 YOUR GOALS
 PAGE 2 OF 3

 Project/Rocks/Goals:

 Step 1:
 Who can help? Or, who will you
 delegate this task to?

 Step 2:
 Who can help? Or, who will you
 delegate this task to?

 Step 3:
 Who can help? Or, who will you
 delegate this task to?

 Step 4:
 Who can help? Or, who will you
 delegate this task to?

 Step 5:
 Who can help? Or, who will you
 delegate this task to?

 Step 6:
 Who can help? Or, who will you
 delegate this task to?

 The result is:

 My deadline date is:

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BREAKING DOWN
 YOUR GOALS
 PAGE 3 OF 3

 Project/Rocks/Goals:

 Step 1:
 Who can help? Or, who will you
 delegate this task to?

 Step 2:
 Who can help? Or, who will you
 delegate this task to?

 Step 3:
 Who can help? Or, who will you
 delegate this task to?

 Step 4:
 Who can help? Or, who will you
 delegate this task to?

 Step 5:
 Who can help? Or, who will you
 delegate this task to?

 Step 6:
 Who can help? Or, who will you
 delegate this task to?

 The result is:

 My deadline date is:

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What to Expect:
 FOOD TRENDS IN 2023

 Curious what the future holds for the food business industry in 2023? Here’s a
 jumping off point so you can lead the pack instead of spending Q1 catching up.

 EXPERIENCES/LOCAL CULTURE AND COMMUNITY

 Since the pandemic hit, the concept of adding "experience" into your marketing goes
 without saying. If you are a caterer or even provide personal chef services (in the way
 of prepared meals) continue using the phrases "dining experience" or "experience in
 your own home" to boost your ROI.

 The shutdowns reminded us of the concept of "community." Now people want to
 gather and be a part of something bigger. Creating a community around "the why" of
 what you do can never be wrong.

 For instance:
 A monthly supper club offering
 Marketing language using the word "gathering" to promote catering, personal
 chef meals, and cooking classes

 Also, you can boost ROI by adding descriptions to your menu items using local
 products to instill the "feeling" and "culture" of your local community.

 For example:
 If you live in the South, where fried options and comfort foods are prevalent, market
 your healthy or not-healthy take on that.

 Fried Chicken Sandwiches & Chicken Sandwiches 3.0 (i.e., spicy and sweet-heat
 fusion flavors on chicken, etc.)

 Okay, who doesn't love a great chicken sandwich?

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What to Expect:
 FOOD TRENDS IN 2023

 There are all kinds of ways you can promote these on your catering, personal chef,
 and even cooking class menus.

 Just like caterers do a "hamburger" bar, you can easily do a "chicken sandwich
 bar."
 You can even do a cooking class on the ultimate chicken sandwich and offer an
 alternative to toppings and condiments during the class.

 CHARCUTERIE BOARDS
 These have been a hit for many years. We offer them as a la carte or as an add-on for
 our personal chef clients to give them an "experience" (see #1 above) for their regular
 "Tuesday night dinner."

 We often promote a "free charcuterie board" with every catering booked during the
 holidays (with a $1000 minimum catering order). Think outside the box here.

 Our private flight menu has breakfast boards, dessert boards, Greek Boards, and
 even a Texas board (deviled eggs, black-eyed pea hummus, pickled okra, BBQ, etc.).

 Think about using ingredients for a local board for your area too (see #1 again).

 COMFORT FOOD
 This idea goes hand in hand with chicken sandwiches and people wanting and
 needing community. The bottom line is: comfort food never goes out of style, and it
 just so happens that sometimes we need it more than others.

 Regardless of special dietary needs, healthy cooking classes, or everything else
 people always ask for (but often don't ACTUALLY want), they REALLY desire comfort
 foods. Think about offering healthy spins on comfort foods in your cooking classes,
 catering, and personal chef services.

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What to Expect:
 FOOD TRENDS IN 2023

 FLATBREAD SANDWICHES/HEALTHIER WRAPS
 This idea goes along with the chicken sandwich suggestion above. In response to our
 fast-paced world of eating in the car and at our desks, my culinary company offers
 clients the ability to let us know if they need an all-cold lunch or dinner - to include the
 family eating together in the car.

 We call them "car meals." They're a hit!
 Flatbreads and healthier wraps fit right along with that, including pairing them with a
 smoothie. We often ask our clients if they need to eat their lunch or "car meal" with
 one hand while driving.

 MENU STREAMLINING
 We saw this coming in many restaurants because of a lack of staff and the ability to
 acquire ingredients. Streamlined menus require less labor and less product overall.

 We have used this to our advantage when marketing our prepared meal company by
 saying:

 "Disappointed that your favorite restaurant or many restaurants in your
 area don't carry your favorite dish(es) and lack the variety they used to
 have? Let us help you 'experience' your food and variety again - or even
 your tried-and-true favorites."

 SRIRACHA VARIATIONS

 Yes, please! I love Sriracha in every shape, form, and fashion. Think about introducing
 these varieties to your catering menus or personal chef meals. These can be a
 fantastic addition to a cooking class too.

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What to Expect:
 FOOD TRENDS IN 2023

 Keep in mind Siracha does contain sugar. We have remade sriracha for our clients in
 healthier forms.

 GLOBALLY INSPIRED SALADS

 Globally inspired foods have been a hit for a very long time and have come up as a
 trend year after year. Try creating an "experience" around wanting to travel through
 food.

 Also, with #4's flatbread and wrap section - this theme can go hand-in-hand with "car
 meals."

 Once, we created a whole salad guide as an opt-in for our website that taught people
 how to build a salad:

 We started with various greens or base,
 Added in proteins and veggies,
 And finally, we showed ways to build their salad dressings.

 ZERO WASTE/SUSTAINABILITY/UPCYCLED FOODS
 It is fascinating that this is a trend because we, as chefs, have been doing this for
 years. Honestly, some care more than others. Any marketing that uses local products
 creates a sense of community.

 This includes:
 The farmers you work with,
 The sustainability practices you follow,
 How your company sources products,
 Or even placing "broccoli stem pesto" on a client's menu.

 All these things matter, and people want to buy from companies doing their part to
 protect the earth and the environment. It checks a box in their heart and brain.

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What to Expect:
 FOOD TRENDS IN 2023

 Think about all the things you might already be doing in your business.

 For instance, in our company, we make sure to mention in our marketing that we save
 all our "vegetable scraps" and make vegetable mineral broth from this a few times a
 week for our menu.

 Ever heard of "scraps" marketing? heh heh

 SOUTHEAST ASIAN (VIETNAMESE, SINGAPOREAN,
 PHILIPPINE, ETC.)
 These flavors go along with #1 and #8 above. You can look at just about any
 restaurant menu and see these fusions and influences. This trend will work great for
 cooking classes to introduce them to new flavors.

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