Raw Business

[commoncents]

I'm not sure where to post this so here it goes. I have started a side business preparing raw foods for individuals. I only have one client thus far. I discuss a weekly menu with my customer, shop for the food, prepare it and deliver it to the customer. This entails being in the kitchen for an entire day and alot of preparation days in advance.

I charge $100 per week and the customer pays for the food and my gas.

This is truly a labor of love, however, just wanted to get a sense of what others in the raw community would charge for this service? I am unemployed at the moment and I wish to be fair, but do not want to undervalue my services as well.

Lastly, I live in the San Francisco Bay Area and this is a great location for such an enterprise as health and alternative lifestyles are the norm here. Additionally, it is a very high cost of living area and everything is more expensive here than most parts of the country.

Thanks in advance.

[Revvell]

What you're saying is, you charge $100/week PLUS food and gas? If so, that seems fair although, methinks you're not getting paid for your time, right? The menu discussion, shopping, the prep, the delivery... And, you're paying retail for the food? It "may" balance out better once you get more customers since you can buy more and make more in about the same amount of time. Question is, how's it working for you?

[Eva]

That's a small charge -- but the customer is your only client. If you had two clients doing the same thing, you could charge that and only work slightly more but be more fairly compensated for your time. Even with a labor of love, it is good to be paid well enough to never feel cheated. Helps you to put more love into the food.

Sounds like more customers would be a help, or finding other related business through this client. Is she/he willing to offer you a testimonial that could be a good builder for your business?

I see a lot of potential for what you are offering -- seems most of us would really enjoy such a service!! I know I would!

Hope that is some help!
:-) xxo Eva

[speltrong]

Yeah, I think it's an economy of scale thing. The more customers you get, the more profit you'll make (to a point). But with one customer, I doubt you're seeing any profit considering the time it must take you (opportunity cost.. what else could you be doing with that time to earn money?). But I'm an accountant, so that is how I think about things, and as you said, this is a labor of love for you. I live in the north bay.. which part of the bay are you in? Up here we have a lot of choices, and there's one place that does weekly raw menu boxes for between $100 and $150 a week all-in (i.e., you don't pay for their time or groceries, it's just a flat fee for a week's worth of food, though the menu is of their choosing). Anyway, hope that helps at least a little!

[commoncents]

What you're saying is, you charge $100/week PLUS food and gas? If so, that seems fair although, methinks you're not getting paid for your time, right? The menu discussion, shopping, the prep, the delivery... And, you're paying retail for the food? It "may" balance out better once you get more customers since you can buy more and make more in about the same amount of time. Question is, how's it working for you?

Thank you for your response. The $100 is supposed to include my time for all of the above services. It is working out great!!!! I love every aspect of this so far. It is truly a labor of love and I have found my calling. The only problem I'm having is determining what to charge the customer for the cost of the food. I have to buy alot of the nuts and dry fruit in bulk and am having a hard time apportioning the amount that is used for the recipe for the client and what is left over for myself.

[MysticTree]

Thank you for your response. The $100 is supposed to include my time for all of the above services. It is working out great!!!! I love every aspect of this so far. It is truly a labor of love and I have found my calling. The only problem I'm having is determining what to charge the customer for the cost of the food. I have to buy alot of the nuts and dry fruit in bulk and am having a hard time apportioning the amount that is used for the recipe for the client and what is left over for myself.

I would suggest that you kept their food and your food apart. All their food on single receipts not muddled in with your food and separate storage for their food and yours. That way they may pay a bit more one week for ingredients but less the following week so it will all balance out.

[commoncents]

That's a small charge -- but the customer is your only client. If you had two clients doing the same thing, you could charge that and only work slightly more but be more fairly compensated for your time. Even with a labor of love, it is good to be paid well enough to never feel cheated. Helps you to put more love into the food.

Sounds like more customers would be a help, or finding other related business through this client. Is she/he willing to offer you a testimonial that could be a good builder for your business?

I see a lot of potential for what you are offering -- seems most of us would really enjoy such a service!! I know I would!

Hope that is some help!
:-) xxo Eva

Thank you for yor reply Eva. My customer has recommended me to a friend who I think might be interested in my services as well. I also intend to make up business cards and do some free demos. around town to drum up some business.

My customer has shared the food with her roommates and co-workers so she is literally a walking testimonal and I will speak to her later about getting a written one from her. She is a nurse and she told me yesterday that she offered half of a collard green wrap to one of the doctor's where she works and when she returned he had eaten the whole thing. She stated that everyone she offers the food to really loves it.

[commoncents]

Yeah, I think it's an economy of scale thing. The more customers you get, the more profit you'll make (to a point). But with one customer, I doubt you're seeing any profit considering the time it must take you (opportunity cost.. what else could you be doing with that time to earn money?). But I'm an accountant, so that is how I think about things, and as you said, this is a labor of love for you. I live in the north bay.. which part of the bay are you in? Up here we have a lot of choices, and there's one place that does weekly raw menu boxes for between $100 and $150 a week all-in (i.e., you don't pay for their time or groceries, it's just a flat fee for a week's worth of food, though the menu is of their choosing). Anyway, hope that helps at least a little!

Thank you so much for your reply. That gave me alot to think about. I'm looking for full-time employment, but the extra money is really coming in handy. I'm not really making that much profit, but really love the work, so as they say "Do what you love, the money will follow."

I'm in the East Bay and there are alot of choices here as well here. Thanks for letting me know about the options you have in your area. I think my pricing is along the lines that you described.

[rawlings]

Hi

Where abouts in San Francisco are you?
I am coming to the States, and San Fran in a couple of weeks.
Will be looking for recycled/biodegradable packaging.
Would be most appreciative if you could maybe point me in the right direction?

Thank you so much

[commoncents]

Hi

Where abouts in San Francisco are you?
I am coming to the States, and San Fran in a couple of weeks.
Will be looking for recycled/biodegradable packaging.
Would be most appreciative if you could maybe point me in the right direction?

Thank you so much

Hi, I live in the East Bay and sorry I don't have any information regarding your question. Best of luck and I hope you enjoy your stay in the Bay Area.

[Eva]

Good!!! This sounds promising. :)


Thank you for yor reply Eva. My customer has recommended me to a friend who I think might be interested in my services as well. I also intend to make up business cards and do some free demos. around town to drum up some business.

My customer has shared the food with her roommates and co-workers so she is literally a walking testimonal and I will speak to her later about getting a written one from her. She is a nurse and she told me yesterday that she offered half of a collard green wrap to one of the doctor's where she works and when she returned he had eaten the whole thing. She stated that everyone she offers the food to really loves it.