Private Chef and Catering · Private chefs, caterers, event cooks.
Did you know you're losing on all of this?
Tastings you cooked for events that never booked
Setup and breakdown hours never priced in
Travel and load-in time
Saturdays that went unbooked
Food cost that rose while your menu price didn't
Hours the event actually ran, door to door
Do you collect on any of it?
A deposit that covers a walkaway
Staff hours, in the quote
Travel and load-in, in the quote
Your menu, re-priced to your real food cost
Every one of those has a name because somebody is supposed to pay it. How many did you claim last month?
Yet you're paying for all of this.
Food cost per cover
Labour and staffing per event
Rentals and packaging
Insurance, permits, food handler certification
Vehicle and transport
Commissary or kitchen rental
This has been going on the whole time. Not to you specifically — to everybody doing this work, long before you started. Nobody hid it. Nobody added it up for you either.
Some of it you can stop paying for tomorrow.
Some of it you can start collecting, because it was always owed.
Some of it is just the cost of doing this work, and no app changes that.
The point is knowing which is which. Right now you're carrying all three the same way.
Ask before you decide
Ask me anything. I'll answer straight.
Not a chatbot reading a script — it knows this trade, and it'll tell you when something doesn't apply to you.
I'll keep track of it for you.
Free. Everything switched on, nothing held back. VyRal AI walks you through it as you go.
You'll know your number, and you'll know which bucket every piece falls in. Then you decide.
Nobody calls you. Nothing is sold to anybody, ever.
You might find out you're running tight and there's not much on the table. That's an answer too.