As we look ahead to 2019, Candy and I hope you’re taking whatever downtime you may be enjoying right now to plan your business strategy. I thought it might be helpful to look back across our blog’s 2018 posts for the helpful words you and your personal chef colleagues offered us. Think of it as a friendly reminder of the wisdom you and your peers have and have enthusiastically shared. Perhaps they will spark some cool idea that you were just developing. Or perhaps they’re concepts you’re ready to hear and act on now that you weren’t months ago.

We also wrote several posts in 2018 with strategy in mind that we hope you will find worth revisiting. I’m going to start with this essential checklist I wrote this time last year:

General Review:

End of Year Checklist: Start here for the basics—from reviewing and updating your business plan to reviewing your equipment and organizing records for taxes.

Making Changes in 2017? Tell Your Clients Now!: Candy addresses how to talk to clients about issues like price increases or other changes in service.

Time for Your Year-End Business Review: Candy’s advice for reviewing the past year and making plans for what you want to create in the new year—from how to enjoy your business more, evaluating your income streams, and marketing.

Is a Commercial Kitchen Right for You?: Most personal chefs travel to clients’ homes to prep meals, but some chefs are opting to rent commercial kitchen space. Here’s why and how.

Marketing:

Five Venues for Marketing Your Personal Chef Business: If you’re looking for marketing inspiration, check out these tips.

Can Public Speaking Help Your Business?: Members offer tips for getting started in public speaking

Are You YouTube Ready?: Here’s why you should start doing video to market your business—and how to do it, from fellow chefs.

Five Essential Marketing Tools for Personal Chefs: We get down to the basics, from photography and business cards to a Facebook page, good website, and chef’s coat.

Marketing Your Business Through Williams-Sonoma Chef Demos: Member Anne Blankenship explains how she got into doing demos at the retailer and how it works.

Specializing:

Serving Clients with Dementia: Christine Robinson and Dennis Nosko of A Fresh Endeavor Personal Chef Service talk about how they work with dementia clients and their family.

Cooking for Patients with Cancer: Member Gloria Bakst explains how she helps clients with cancer.

Cooking for Special Diets: Tom Herndon of Hipp Kitchen gives insights on cooking for clients with special needs.

How to Create a Vegan Menu for Clients: Here we learn from Jim Lowellbach of Custom Provisions about how he developed a vegan menu for clients.

Cooking for Seniors: Do seniors need personal chefs? Yes, and here’s why and how to best serve them.

Taking on Special Diets: A Personal Chef Challenge: Food sensitivities?: Yes, you can handle this. Learn how.

Additionally, check out these topics:

We’ll be back in 2019 with more ideas and suggestions to help you run your business effectively. And we hope you’ll contribute guest posts with your own successful strategies! In the meantime, we wish you a very happy and prosperous New Year!

What are your 2019 business strategy resolutions? What do you need help with?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

 

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