Personal Chef trying Relocate to AZ? (Phoenix, Tucson: rentals, how much, house)

[ReadytoMove2?]

Hi everyone,

I have posted on a few other threads, still trying to make it out of Michigan! I am just wanting to make sure I am making the right choice. So I have stumbled upon some info for AZ which may make this a good fit. I am trying to figure out if I am going in the right direction based on my ideal clientele/target market which has changed a bit since my last post...

But my ideal clientele would 1) have disposable income to afford my services at least once a week - twice would be great! <priced about $250 and up plus the cost of groceries> 2) genuinely care about what they eat and/or where the food comes from BUT don't have the time or know how to cook. 3) Want to eat better/healthier OR are recovering from an illness/just diagnosed w/ an illness and need to change the way they eat.
4) Single professionals w/ no kids 5) Busy Parents

My first love is making comfort food w/ a flair...some of my menu offerings have classical french influence..can do tex-mex...vegan...low carb...low sodium..paleo diets...weight watcher plans - you name it I can do it.

Most people confuse private with personal - so just so everyone that will be posting is clear... personal chefs do not live w/ the client - they just come once or twice a week, do the grocery shopping, make meals according to clients specs from initial assesment, and leave the food in the fridge to last. They can handle intimate dinner parties/brunch/lunch gatherings as well. Can also help coordinates special rentals for those small events...And bring their own equipment (pots/pans/bowls).
We are pretty much a one stop for anything culinary related - even doing culinary classes.

Now I have been looking around craigslist and online at the personal chefs that are in AZ - and I am wondering if I can survive in this market. I see some people offering meals at $5/person... there is no way I can do that and operate legally. I was looking at another thread that said that most of the house cleaners they hired didn't speak good english and/or weren't professional. This clearly shouldn't be my competition because my service is a bit more upscale/professional if this is what the client is looking for - but at the same time, I know when some people are out for a good deal, that's all that matters is the price (never mind they the fact that they may not be insured or professionally affiliated, have valid references, professional training - ok let me get off my soapbox)

Is AZ a foodie town? Are people concerned about food choices here? Will
this be a tough sell?

[Kimballette]

Originally Posted by ReadytoMove2?

Is AZ a foodie town?

Well, we are a state. Are you more interested in a particular city? Phoenix? Tucson? Those are the largest metro areas, so would have a larger pool of higher income potential clients.

[ReadytoMove2?]

Originally Posted by Kimballette

Well, we are a state. Are you more interested in a particular city? Phoenix? Tucson? Those are the largest metro areas, so would have a larger pool of higher income potential clients.

Sorry, meant to specify or at least start out w/ Phoenix. Completely open minded right now, so any suggestions you have - I will gladly take them!
So Phoenix and Tucson - thanks that gives me a starting point to start looking in those areas for cost of living, culture, and so on.

[Kimballette]

I'm not familiar with Tucson, but others will be along with their opinions.

In the Phoenix metro area, just off the top of my head, I'd say residents of Paradise Valley, Scottsdale, Cave Creek, and perhaps Fountain Hills might be more likely to use your services. Of course, the city of Phoenix is huge, so there are plenty of higher income people here, as well.

Best wishes to you!

[azriverfan.]

Out of curiosity, how much does it cost to hire a personal chef to cook 5-6 meals per week not including groceries?

[Jkgourmet]

Kimballette is right on with her Phoenix area suggestions. I'd also add that the target market here is more likely to be busy families rather than singles. Also, most personal chefs supplement their regular weekly clients by doing in home single occasion small parties.

It's very competitive. Maybe because we have three well regarded, large cooking schools in Scottsdale (including Le Courdon Bleu). Maybe because we have so many restaurants that have bit the dust.

It seems to me that the organic and locally grown thing is just beginning to take off here, as well as the gluten free thing. From my observations, when compared to cities of similar size, Phoenix has lagged behind these food trends. It HAS grown into a more foodie city, but still won't compare with the top drawer foodie cities. I think this is partially geographical - we are so spread out, without a *real* downtown. And the area still has a huge supply and demand for chain restaurant food - maybe because of the high family population vs. Single, young, urban, hipster types.

Success would probably depend on tailoring to the family population base or becoming a known specialist - an expert - in a particular thing. Either way, it's going to require some excellent marketing and PR skills. But IMO the business opportunity is there.

Also keep in mind that AZ has some pretty strict regulations about in home kitchens being used for commercial purposes. Check this out carefully.

Good luck!

[ReadytoMove2?]

Originally Posted by azriverfan.

Out of curiosity, how much does it cost to hire a personal chef to cook 5-6 meals per week not including groceries?

Here in Michigan it is about $275 as long as there aren't too many restrictions (more than 5 complicated ones) adding to extra labor w/ recipe development and having to go to more than 3 stores for one client. Some personal chefs charge extra for every little thing but I try to keep the prices about the same no matter what you request - after all it is a personal service and that is what most of the fee entails.

But I am still trying to determine how I could price my services in AZ and stay afloat w/ people offering 'personal chef' services for close to nothing.

[ReadytoMove2?]

Originally Posted by Jkgourmet

Kimballette is right on with her Phoenix area suggestions. I'd also add that the target market here is more likely to be busy families rather than singles. Also, most personal chefs supplement their regular weekly clients by doing in home single occasion small parties.

It's very competitive. Maybe because we have three well regarded, large cooking schools in Scottsdale (including Le Courdon Bleu). Maybe because we have so many restaurants that have bit the dust.

Success would probably depend on tailoring to the family population base or becoming a known specialist - an expert - in a particular thing. Either way, it's going to require some excellent marketing and PR skills. But IMO the business opportunity is there.

Also keep in mind that AZ has some pretty strict regulations about in home kitchens being used for commercial purposes. Check this out carefully.

Good luck!

Thanks alot for the feedback....most states I have ever been to or researched do not allow you to sell food from your personal kitchen - which is why I am wondering how 'caterers' online are so cheap in AZ that bring the food in. Some states are starting to adapt the cottage laws where you can do some baking and canning in your kitchen to sell - but that hasn't really caught on everywhere yet. Since I am licensed and insured...I don't want any problems w/ the health dpt and wouldn't even attempt this - but apparently many people aren't or just don't care.

For the most part - anything work I do here that cannot be done in the clients home is done at a commercial kitchen/shared use kitchen/prep kitchen (I need to look and see if they have those there!).

I did notice that LCB was there - I don't think they would be my direct competition because most people do not go into the private sector right out of college. More often, it is a second career choice for experienced chefs that get burned out from commercial kitchens. But that is always a toss up. For me personally, I could not stand the thought of paying for a culinary degree just to get out and start sweeping floors in a commercial/restaurant kitchen. Some people are ok w/ climbing the chain that way - but I don't think I could make it long enough that way!

[ReadytoMove2?]

I also forgot to mention that some of my clients would also be seniors/retirees - what is the retirement community like there?

[43north87west]

Originally Posted by ReadytoMove2?

I also forgot to mention that some of my clients would also be seniors/retirees - what is the retirement community like there?

Retirees are abundant, but many go elsewhere for part of the year.