Table For You Private Chef Services

Words in [brackets] are blanks you fill in with your own details when you adopt this sample in Supreme Plan AI.

Executive Summary

Table For You Private Chef Services is a private chef business in San Diego, California, owned by Marisol and Evan Torres. We cook in-home dinners, weekly meals and cooking classes for families and hosts, handling menus, shopping, cooking and cleanup.

Why this fits. Many households have busy schedules and want healthier food and special meals at home. A personal chef with flexible packages and clear prices makes a good meal easy.

Here is what our numbers show. In Year 1 we plan about 100 in-home dinners, 150 weeks of meal prep and 20 classes and parties. That brings in sales of $105,000, growing to $451,940 by Year 5. We expect a loss of about $3,600 in Year 1, a profit of about $10,400 in Year 2, a profit of about $26,600 in Year 3 and a profit of about $67,900 by Year 5. Ingredients, the chef's time, the vehicle and insurance are our largest costs, and the plan counts all of them.

We need $45,000 in total. Of that, $24,000 is startup costs (professional knives and cookware, portable cooking equipment, a used vehicle, permits and insurance, branding and launch marketing), and the rest is cash for the first months. We are putting in $10,000 of our own savings and asking for a $35,000 SBA 7(a) loan.

We are Marisol and Evan Torres, owners of Table For You Private Chef Services. These numbers are estimates based on the assumptions listed at the end of this plan, not promises.

Company Description

Table For You Private Chef Services will be a limited liability company (LLC) in San Diego, California, owned and run by Marisol and Evan Torres. Marisol is a trained chef who has worked in restaurants and catering. Evan handles bookings, shopping logistics and the books.

What we do:
- In-home dinners for families and small parties.
- Weekly meal prep for busy households and specific diets.
- Cooking classes and parties in the customer's kitchen.
- Holiday and special occasion menus.
- Menu planning and grocery shopping.

Who we serve: Busy families, couples, older adults and hosts in the San Diego area who want restaurant quality food at home.

Licensing and insurance. We will register the LLC, obtain the permits and food handler cards California requires for personal chef and catering services, carry general liability and product liability insurance and prepare food in the customer's kitchen or a licensed commissary as the rules require.

Our promise. A great meal, a clean kitchen and no stress for you.

Where things stand today. The business plan, sample menus and price sheet are written. The next steps are the permits, the equipment and the first customers.

Problem & Opportunity

Many people want a special dinner or healthy meals through the week and do not have the time or skill to cook them.

What customers run into:
1. Restaurants that are loud, expensive and hard to book.
2. Takeout that is not healthy.
3. Special diets that are hard to cook for.
4. Guests who arrive when the host is still in the kitchen.

Why it matters. A shared meal is one of the best parts of life, and a private chef makes it easy and personal.

Products & Services

Table For You will be the chef San Diego families call when they want a great meal at home.

What makes us different:
1. A menu built around your tastes and diet.
2. Shopping, cooking and cleanup included.
3. Allergy and diet planning.
4. Flexible packages and one-time events.
5. Clear pricing before we start.

How a booking works:
1. The customer shares preferences, diets and budget.
2. We propose a menu and a fixed price.
3. We shop, cook in the customer's kitchen and serve.
4. We clean up and follow up for feedback.

Why customers stay. Customers book again for holidays and weekly meals and refer friends.

Market Analysis

Who we serve:
- Families who want healthy meals during the week.
- Hosts planning dinners and parties.
- Older adults who want nutritious meals.
- Couples celebrating special occasions.

How we sized the market. Our Year 1 plan is about 100 in-home dinners, 150 weeks of meal prep and 20 classes and parties, a small share of the households in a high-income metro area. Replace this estimate with your own count of households near you.

Why now. Many households have busy schedules and want healthier food, and private chef services have become more accessible.

Competitive Landscape

What customers can do today:

1. Restaurants. Loud and costly for large groups.
2. Large catering companies. Efficient and impersonal.
3. Meal delivery services. Convenient and less personal.
4. Other private chefs. Skilled and often booked.
5. Cooking at home. Time-consuming.

Where we fit. Table For You will be a friendly local chef service with flexible pricing and a personal menu.

Marketing & Sales Strategy

How customers will find us.

Before opening:
- Introduce ourselves at local events and neighborhood groups.
- Offer tasting dinners for friends and neighbors.
- Set up a website with a menu and a Google Business Profile.
- Post food photos on social media.

After opening:
- Ask every customer for a review.
- Offer referral credits.
- Partner with realtors and wedding planners.
- Offer holiday menus.
- Share menu photos with permission.

What we will measure. How customers heard about us, how many inquiries become bookings and how many customers book again.

Operations Plan

How the business will run.

Season and schedule. Dinners and meal prep run all year, with the busiest months in fall and around holidays. We book events two to four weeks ahead.

Team. Marisol cooks every event in Year 1. A sous chef joins in Year 2, and we add sous chefs as bookings grow.

Quality and safety. We hold food handler cards, follow food safety rules for storing and cooking food, label allergens and carry insurance. We bring our own thermometers and coolers.

Equipment. We will buy professional knives and cookware, portable cooking equipment and coolers and a used vehicle for deliveries.

Paperwork and money. Customers pay a deposit to hold a date and the balance after the event. Weekly meal prep is paid at the start of each week. We follow up on anything unpaid after one week. We keep the books in simple accounting software and set aside money for taxes and insurance every month.

Management & Organization

The people who will run Table For You Private Chef Services.

Marisol Torres, owner and chef. She designs menus and cooks every event. Evan Torres, owner and business lead. He handles bookings, shopping and the books. (Replace this paragraph with your own background.)

Team. One sous chef from Year 2, growing to two, each holding food handler certification.

Office. Evan handles the office with part-time help as bookings grow.

Outside advisors. An accountant, an insurance broker, an attorney who reviews contracts and a free mentor from SCORE or the Small Business Development Center.

Staff pay in this plan is a full year per person: owner / Chef $42,000; sous Chef $32,000. Replace them with the pay you can offer where you live.

Milestones Narrative

Our goals and when we plan to reach them.
- Before opening (2 months ahead): register the LLC, obtain permits, buy equipment and set up insurance and the first tasting dinners.
- Year 1: about 270 events and weeks with Marisol cooking; $105,000 in sales and a loss of about $3,600.
- Year 2: about 420 and a sous chef; $182,288 in sales and a profit of about $10,400.
- Year 3: about 575 and a second sous chef; $266,884 in sales and a profit of about $26,600.
- Year 4: about 730 and a larger menu; $357,368 in sales and a profit of about $46,500.
- Year 5: about 890 and a second chef team; $451,940 in sales and a profit of about $67,900.
Growth depends on winning and keeping customers, so treat the later years as goals, not promises.

What we check every week: events booked, weeks of meal prep, food cost per event, unpaid invoices and cash in the bank.

Funding Request

How much we need and how we will use it. Total we are raising: $45,000.

How we got that number. The Funding Need Calculator in this plan adds up three things:
- Startup costs of $24,000, listed item by item in the Startup Costs section: $5,000 for professional knives and cookware, $3,000 for portable cooking equipment and coolers, $6,000 for used SUV for deliveries, $1,500 for LLC filing and attorney review of terms, $2,500 for general and product liability insurance, first payment, $1,000 for permits and food handler certifications, $2,500 for branding, menus and website, $1,500 for launch marketing, $1,000 for opening grocery and supply deposit.
- The cash the business uses before it breaks even, about $400. Bookings build over the first months, so the business pays for insurance, the vehicle and our own pay before sales catch up.
- A cash cushion of about $16,300: three months of Year 1 operating costs.
- Together, the cash used before break even and the cushion come to about $16,700, and the three pieces add up to about $40,700, rounded up to the nearest $500: $41,000.
We are raising $4,000 more than that, $45,000 in all, to cover a slower first season than planned. With this funding, the lowest year-end cash balance is about $25,400, at the end of Year 1.

Where the money comes from:
- Our own money: $10,000.
- SBA 7(a) loan: $35,000.

Kind of funding we are looking for. An SBA 7(a) loan from a lender that finances small businesses, backed by our savings and the equipment as collateral.

How we will pay it back. We expect a loss of about $3,600 in Year 1, a profit of about $10,400 in Year 2, a profit of about $26,600 in Year 3, a profit of about $46,500 in Year 4 and a profit of about $67,900 in Year 5. With this funding, the business has money in the bank at the end of every year of the plan. Our loan is the SBA 7(a) loan at 10.5% over 10 years, $472 a month. That payment is already included in our cash flow. We chose these as cautious planning rates; ask the lender for the real rates, which may be lower or higher.

What we are offering the lender: the equipment and a personal guarantee.

A smaller first step, if needed. If we cannot raise the full amount right away, we can start smaller and grow into this plan:
- Phase 1: start with dinners and weekly meal prep, which lowers the startup costs and the loan.
- Phase 2: once bookings are steady, add a sous chef, classes and parties and follow this plan.
To plan the smaller start, make a copy of this plan (use Duplicate) and lower the numbers to match.

All numbers in this plan are estimates. We will update them as real results come in.

Appendix Notes

Documents to attach before you send this plan:

- Your resume and a personal financial statement (a list of what you own and what you owe; lenders usually provide a form).
- Business registration papers and your EIN (your business tax number from the IRS, free at irs.gov).
- Your food handler card and permits and proof of insurance.
- Sample menus and price sheets.
- Quotes for equipment and the vehicle.
- Photos of past events with the owners' permission.
If you don't have any of this yet, no worries - let's continue.

The assumptions behind our numbers (change them in the Financials section to match your own):
- In-Home Dinners: about $450 in Year 1, rising to $506; about $140 in direct costs, rising to $158; about 100 in Year 1, growing to 340.
- Weekly Meal Prep: about $320 in Year 1, rising to $360; about $130 in direct costs, rising to $146; about 150 in Year 1, growing to 620.
- Cooking Classes and Parties: about $600 in Year 1, rising to $675; about $180 in direct costs, rising to $203; about 20 in Year 1, growing to 84.
- An in-home dinner averages about $450, a weekly meal prep about $320 and a class or party about $600.
- Prices rise about 3% a year.
- Equipment ($14,000 in Year 1) covers professional knives and cookware, portable cooking equipment and coolers and a used vehicle, and later years ($2,000, $3,000, $2,000 and $3,000) replace and add equipment.
- Pay (a full year, per person): owner / Chef $42,000; sous Chef $32,000.
- Other yearly costs in Year 1: vehicle and Fuel $4,000, insurance $3,000, marketing $5,000, commissary Kitchen Rental $9,000, software and Admin $2,000. These grow between 4% and 5% a year.
- Customers and payers pay about 15 days after service, so at the end of Year 1 about $4,200 is still owed to us. Income tax at 21%.
- Every dollar amount is an estimate. Replace them with your own quotes and research.

Startup Costs