Private Chef Dinner at Home proposal template

This Private Chef Dinner at Home proposal has 3 packages, A$3,055 to A$3,427, 10% due when your client approves and the balance on delivery. Below is the template exactly as it arrives: the scope, the packages with their inclusions and timelines, and the starting terms your client accepts. Every figure is a starting point you edit before you send it.

Use this template freeA$3,055 to A$3,427, 10% on approval

Who it is for: Caterers
Ideal client: A host feeding a confirmed number of guests
Category: Catering
Packages: 3

The scope

What the client reads

This is the wording the template arrives with. Yours replaces it.

A private chef cooking a dinner party or a small celebration in your own kitchen, for 6 to 30 guests. I bring the produce and the equipment your kitchen lacks, cook and plate each course for your table, and leave the kitchen clean. Food, the chef and the servers are each on their own line; the price shown is for 16 guests. Food carries a minimum spend of $1,980, so below it the minimum is the food price; above it, each guest is the per head rate.

3 to choose from

The packages

The client picks one, and the one they pick is the one they approve and pay on.

Two Courses

Up to 26 guests at the food minimum, 16 guests served

A$3,055

Cooked and served in your home

Food: up to 26 guests, the $1,980 minimum spend; each extra guest $76
Chef for 5 hours at $75, $375
Servers: 2 for 5 hours at $70, $700, one per 11 guests
Kitchen cleaned down after

Most picked

Three Courses

16 guests, three courses, chef and servers

A$3,107

Cooked and served in your home

Food: 16 guests at $127, $2,032; each extra guest $127
Chef for 5 hours at $75, $375
Servers: 2 for 5 hours at $70, $700, one per 11 guests
Kitchen cleaned down after

Three Courses and Canapés

16 guests, canapés and three courses, chef and servers

A$3,427

Cooked and served in your home

Food: 16 guests at $147, $2,352; each extra guest $147
Three canapé pieces on arrival and three courses
Chef for 5 hours at $75, $375
Servers: 2 for 5 hours at $70, $700, one per 11 guests
Kitchen cleaned down after

The page your client opens

The whole thing, live

Not a screenshot. This is the real client page running on an invented deal. Pick a package and press approve to see what your client would see; nothing is sent or charged.

vytdeal.com/d/sample

Deposit, then balance

How it gets paid

10% is due when the client approves, and the balance when you mark the work delivered. Both payments happen on the same link the proposal is on.

Card or bank transfer, and you choose which per deal. If you want a package to bill every month instead of once, you set that on the package itself when you build the deal, and the client can cancel it from their own link.

Prices are a starting point in Australian dollars. Change the figures, the inclusions and the number of packages to suit what you sell.

What approving the page records

The starting terms

These sit above the approve button. The client reads them, and approving records that they accepted them.

The booking. Deposit holds your date; balance due on the final numbers date.
Final numbers. Numbers and the menu are fixed 7 days before; then guests may rise at the per head rate, not fall.
Dietary. Tell me dietary needs in writing by the final numbers date, any surcharge quoted first. I take due care; allergen traces may occur in a shared kitchen; allergens and registration on request.
Staff. Courses are served at the times we agree. Extra servers or time are $70 each an hour, 4 hour minimum, only if you ask.
The site. By the final numbers date, confirm in writing the oven, cooktop, fridge and bench space, parking and access I list. If any is missing on the day for a reason you control, I serve what I safely can and the price stands less costs saved; replacement hire is at cost. A site I cannot work on counts as cancellation.
Hire and extras. Your crockery is used; any hire is at cost, shown first. Overtime, breakages at replacement cost and guests above final numbers are invoiced after the event, due in 7 days.
Leftovers. Only food out under 2 hours, where I agree, at your risk.
Drinks. Your own drinks carry no fee; my server pours responsibly, never to minors or the intoxicated.
Travel. Over 20 km away, $2 per km each way.
GST and loadings. Prices include GST where it applies. Public holidays add 20 percent to food and 75 percent to staff, Sundays 25 percent to staff, never stacked; if none is shown, none applies. Card payment adds no fee.
Date moves. One move within 12 months of the booked date keeps all paid if I am free, less food bought at cost; else the scale runs from your request.
If I cannot deliver. If for any reason I cannot deliver: an equal caterer you approve, or a full refund.
Cancellation. In writing; I keep only the real loss. With 14 days notice or more, all is refunded. With 7 to 13 days, I keep the price less what refilling the date earns and costs saved, up to the deposit. Under 7 days I keep the price less refill and costs saved, never more than the payments due.

Approving this page records that you accepted this scope, this price and these terms.

Starting terms, not legal advice. Read them, change what does not match how you work, and have a lawyer look at them if the work is large enough to warrant it. Your own default terms in Settings replace these automatically.