When you run a small business, like a personal chef company, it can be helpful to keep track of trends–both to keep you in the know about the industry and consumers and to give you some new ways to think about what you do and what your clients want or need.

SmartBrief published a piece on July 2, 2020 by Laurie Demeritt, the CEO of The Hartman Group, which does market research. The Hartman Group just released The Hartman Group/FMI U.S. Grocery Shopper Trends COVID-19 Tracker report representing mid-May. Here’s some of what they found:

  • In planning meals, focus often goes to minimizing trips and waste through smart use of perishables.
  • Over one-third (36%) feel they are now eating healthier. Younger consumers especially have adjusted how they eat, with more emphasis on maintaining a healthy body while at home.
  • Older consumers aim to safeguard their health via prudent consumption, minimizing trips and waste.
  • During the timeframe of the report during the lockdown, 41% of consumers said they were cooking more of their meals, 27% said they were “planning more meals in advance, and 20% said they were trying more new dishes.
  • Consumers are reevaluating the very necessity of shopping trips and turning to larger, less frequent trips and alternative modes of sourcing perceived to be safer, such as online and click and collect.
  • Consumers are reevaluating the very necessity of shopping trips and turning to larger, less frequent trips and alternative modes of sourcing perceived to be safer, such as online and click and collect.
  • Looking farther ahead, new routines that focus on preparation for the unknown are likely to have lasting impacts.

Spinach Salad with balsamic vinaigrette and candied walnuts

So, no surprise, the pandemic has deeply impacted consumers’ lives when it comes to food and cooking. But what about those who are finding being in the kitchen less joyful? This same report noted that 23% of shoppers said their priority when cooking is to spend as little time as possible doing it and 33% said they seek “something interesting” to eat when they cook at home, which apparently indicates some fatigue with cooking.

And here’s where it gets even more fascinating for you: More than half–57%–of households outsource cooking to food service and dine out at least one a week with 21% doing it three or more times.

Is there anyone more “food service” than a personal chef? For these shoppers, the decision between cooking at home–seen as being more healthy than eating out–considers three things: cost, time and effort, and taste and cravings.

These little data bites should make you stop and think about the possibilities for your personal chef business. They can guide you on how to market yourself to potential clients or sell yourself again to clients who may have drifted away around March when the world started shutting down. And, they can also give you some inspiration for a new way to conduct your business or add services to it for now, during the pandemic,  and once it eventually comes to an end.

It could mean not just preparing meals for clients but sending the message that their exhaustion in preparing their own meals–and perhaps the same old things–can come to an end with an exciting menu you create for them.

Baja Fish Tacos with Quinoa

For those still anxious (including you) about preparing meals in clients’ homes, it could mean renting time in a commercial kitchen, perhaps a restaurant kitchen that’s reduced hours and could use some income, and then delivery the meals to them. Sometimes the old way doesn’t work all the time.

And then there are those people who you could help by putting together a weekly menu of recipes and sourced ingredients. You could do your own version of a Blue Apron and create a video cookalong to help with technique.

Look above at what you’ve learned about consumers. They don’t like making grocery store trips. They want to eat healthier. They want to prepare meals in advance. They want to try new dishes. How can you not look at this data and project your own business onto it! This is an opportunity a serious personal chef should take advantage of!

How is your personal chef business evolving during the pandemic? What are you learning about consumers during this time?

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 or point of view to share on this blog, let us know so we can feature you!

 

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!

 

Last updated by at .