How do you put a price on your time/experience cooking?
Having recently lost my job, I have started bartering for services, such as getting my hair cut in exchange for either cooking or teaching how to make Indian food.
The recent exchange I had, the person said they would pay for all the ingredients for a dinner for 6, which includes me and my fiance. I will probably pre-make a few dishes and teach how to make two.
How do I put a price value on your time? Do you think that is a fair deal for a $90 cut & color? (I am more worried that I am overvaluing my services for one meal). I am thinking of giving them a masala tin of spices culled from my collection, as sort of part of the teaching and to make it equal.
If it makes a difference, I am not professionally-trained, but I am pretty good with Indian food since that is what I grew up around.
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10 Comments:
Bartering can be difficult, to say the least. When there are no products involved, a straight trade of time could be appropriate, if you're both in the same general economic bracket.
I think that in the end, as long as everyone is happy with the trade, it's a good deal. Giving them a little gift of spices above and beyond what you've agreed to will probably make them more likely to make this deal with you again.
dbcurrie at 10:24PM on 02/16/09
well, what would you make per hour? you have to put a value on your time. and how many hours would it take you to shop, cook, clean-up and deliver? i don't know where you live, so i don't know the going rate for cooks.....
of course, if you're a "slow" cooker - you have to go easy on the time....
and if these are friends of yours, i agree with db - as long as you are both happy with the trade ... but make it clear from the get go so there's no misunderstanding.
another way of determining is what would it cost per person for the type of meal in a restaurant????? if your ingredients are being paid for that would account for about 30% of the total cost.
check out what other private cooks are charging in your area.... and go from there. if you're not too experienced -- charge less.... think of it as a learning opportunity.....
pooch at 10:47PM on 02/16/09
As a hairdresser who specialized in color and cutting but has retired from a high end spa due to severe respiratory conditions and also as someone who has been a professional cook, I would say that it would be fair to exchange supply receipts, after first sampling the skills of the other professional. Supply costs are generally not the same between cooking for six vs. color/highlight and cut for one.
Think about that and then factor in the fact that the skill involved in either endeavor is what really makes things work. Anyone can ruin a good cut of meat but also some can make it sing.. Same thing goes with hair, some just ruin a head of hair and some just make flow and glow.
So, I guess what I'm thinking about is the fact that perhaps each endeavor may take up close to the same amount of time (cooking vs. cut&color), however one will be cooking for 6 people for one meal and the other will be cut and coloring for one person with a lasting result of 6-8 weeks.
It also depends on your market...the times are tough now. But, a year and a half ago, I got $135 for a cut and color and former my colleagues are currently still charging this rate and are still booking 3 months in advance and busting out busy.
dhorst at 10:55PM on 02/16/09
Things I've done in the past:
If they supply the food (which is a little risky). Then I would charge a flat $100. Came out to about $20 per hour.
If I had to supply the food, transport it over and use their kitchen - factor in time and effort to shop, then I would mark up the supply cost by 20% plus and then reduce my hourly rate to about $15.00.
We actually hired a professional chef once to cater a birthday party and do a cooking demo for our friends. Total for the evening was about $15.00 per guest.
Bottom line is pricing can be hard depending on if you're doing this just as a friendly barter, or as semi professional trying to create an income stream and business. I'm not sure there is any good rule of thumb other than what the local economy will bear.
Ribster at 5:23AM on 02/17/09
Thanks so much for your opinions! I think in this case I will call it even, especially as she seems to be okay with it, and to make myself feel better, I'll leave nice recipe cards, the masala tin with spices and do it up in a nice basket.
As for what area we are in, it is the Greater Philadelphia area...aka Wilmington, Delaware.
I'd still welcome more thoughts, especially if I plan to do this in the future.
inothernews at 7:29AM on 02/17/09
I was recently looking at catering menus for an event we're doing for work this fall ... and $25-40/person depending on the meal was what they charged. It shocked me since I doubt their food is any good (I've eaten at the hotel/casino restaurant before and wasn't too impressed). $90 / 6 people = $15/person, which seems pretty cheap to have a meal catered. I have no experience with what a prof/personal chef runs.
joyyy at 1:29PM on 02/17/09
Compare the costs of personal chefs in your area- you can sometimes find ads on Craigslist. Remember that their prices include earning a profit, and they are professionals. If, for example, you find that chefs in your area charge $40 an hour + the costs of food, I think it would be fair to say your services are worth $25 an hour and barter from there. That said, bartering is really about the percieved value of a good or service- if someone values your cooking as worth $100 an hour of their service, by all means, take the trade!
Embackus at 1:52PM on 02/17/09
@embackus: Very good point!
inothernews at 4:52PM on 02/18/09
I cater lunch for 40 bi- weekly and charge 15.00 a person this includes: soup, salad, meat, starch, veg and dessert. I usually spend around 225.00 on the food cost so the profit is mine. It's a lot of work but worth it. If I was doing somthing for 6 people I would go between 25.00 or 30.00 or It wouldnt be worth my time.
WSLunch at 10:25AM on 02/19/09
I think there is always a danger of under-valuing one's services rather than over-valuing them. You should ask for what you really want, because if you don't you run the risk of resenting what you do and that ultimately results in doing it more poorly.
Additionally, I have had my own cafe, and I would be reluctant to socialize with my clients. (You've indicated you will cook and eat with your hairstylist.) If you do, you run the risk of being under-valued. It will look less like work and more like you're cooking for a friend. You want to retain as high a level of professionalism as possible.
Dish at 9:45PM on 02/19/09