Services page examples for chefs

## What I do I am a chef working across [your area]. **Private dining** — [one line on what this involves for you] **Pop-ups** — [one line on what this involves for you] **Menu consulting** — [one line on what this involves for you] **Supper clubs** — [one line on what this involves for you] **Catering** — [one line on what this involves for you] Not sure which you need? Tell me the date, the number and any allergies, and I will send a sample menu.

Use this as the default. It is clear and it ranks.

## What I can help with **[The problem, in their words]** → Private dining **[The problem, in their words]** → Pop-ups **[The problem, in their words]** → Menu consulting **[The problem, in their words]** → Supper clubs **[The problem, in their words]** → Catering If what is wrong is not on this list, ask anyway. I will tell you honestly whether it is mys to fix.

Use this when people describe a symptom, not a service name.

## Services and prices **Private dining** — from [$X] **Pop-ups** — from [$X] **Menu consulting** — from [$X] **Supper clubs** — from [$X] Prices are starting points, confirmed in writing before any work begins. I name the kitchens I trained and worked in.

Use this if you will publish prices. It filters out the wrong enquiries before they reach you.

## Private dining This is most of what I do, and it is what I am best at. Describing the food instead of a philosophy about food is the difference between doing it and doing it properly. **I also do:** pop-ups, menu consulting, supper clubs and catering. Tell me the date, the number and any allergies, and I will send a sample menu.

Use this when most of your revenue comes from one service.

## What is included Every dinner includes: - I name the kitchens I trained and worked in - I describe the actual food, not a philosophy - I hold current food-safety certification - [one more thing you always include] **Services:** private dining, pop-ups, menu consulting, supper clubs and catering. If something is not included, I say so in the quote rather than on the invoice.

Use this where customers have been stung by things that turned out to be extra.

## Who I work with **[Customer type one]** — private dining and pop-ups. **[Customer type two]** — menu consulting, supper clubs and catering. I am a trained chef. Tell me the date, the number and any allergies, and I will send a sample menu.

Use this if you serve two clearly different groups.

## How it works **1. Get in touch.** Tell me the date, the number and any allergies, and I will send a sample menu. **2. I agree it in writing.** Scope and price, before anything starts. **3. I do the work.** Private dining, pop-ups and menu consulting — whatever the dinner needs. **4. I finish.** I hold current food-safety certification.

Use this when the how matters as much as the what.

**Private dining** · **Pop-ups** · **Menu consulting** A trained chef. I name the kitchens I trained and worked in. Request a menu.

For a homepage strip — Use this where services sit as three cards on the homepage, not a page of their own.

## What I do — and what I do not **I do:** private dining, pop-ups, menu consulting, supper clubs and catering. **I do not:** [the things you turn down — be specific]. If that is what you need, [name someone who does it well] is who I would call. Saying so up front saves us both a phone call.

Use this to stop wasting time on enquiries you will only turn down.

## Emergency [Response time], [hours]. Private dining and anything that cannot wait until Monday. ## Planned work pop-ups, menu consulting, supper clubs and catering. Booked in, quoted in writing, done on the date I agreed. I am a trained chef for both.

Use this when urgent work and planned work are genuinely different offers.