Why quotes vary so much
Because no two events are operationally identical. Even with similar guest count, menu complexity, service format, and staffing depth can shift pricing significantly.
Six-factor pricing model
- 1Guest count
- 2Menu complexity (courses and prep intensity)
- 3Service format (plated, sharing, buffet)
- 4Staffing model (chef-only, chef + floor, hybrid team)
- 5Location and logistics
- 6Total service duration
How to compare quotes properly
- Read line-item structure, not just total price
- Clarify out-of-scope items
- Confirm staffing and service responsibilities in writing
Use this with the private chef terminology guide and the private chef pricing guide.
