Guessing your margins is the fastest way to lose money on a job. Veriqo Costing lets private chefs log ingredient costs per dish, set a margin, generate a professional quote and send an invoice — all connected to the menus and bookings you've already saved.
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Log the cost of each ingredient per dish — unit size, quantity used and price paid. Veriqo calculates cost per cover automatically as you add dishes to a job, so you can see whether a booking is worth taking before you commit.
Set your target margin and Veriqo works out the selling price. Or enter your price and see the margin. Factor in extras — travel, accommodation, equipment hire — and your total quote builds in real time as you adjust.
Generate a professional quote from your job costing in one tap. Includes per-cover and total pricing, what's included, deposit terms and a validity date. Clients get something polished; you get a paper trail for what was agreed.
Issue invoices directly from a completed job. Everything from the booking and costing is already there — client name, event date, line items, total. Add payment terms, mark deposits paid, and send a PDF-ready invoice without re-entering anything.
See revenue, food cost and margin for every job in your history. Know which clients, event types or menus are most profitable over time — without running spreadsheets. Your most valuable signal for pricing future bookings.
Prep loss affects your food cost but most chefs don't account for it when pricing. Veriqo lets you log a yield percentage per ingredient — so your cost calculations reflect actual usable yield, not what's on the delivery note.
Add your ingredient costs to each dish in your library. When a client enquires, select the dishes for their event and Veriqo calculates food cost per cover — before you've agreed anything.
Set your margin, add any extras, and generate a professional quote. Clients see a clean, itemised document. You see the margin behind it. Adjust in real time if they want to change the menu or covers.
Once the job is done, open it in Veriqo and tap to generate the invoice. All the details are already there. Mark the deposit paid, issue the final invoice and record payment when it clears.
Yes — any private chef operating as a sole trader or limited company should issue invoices for their services. A proper invoice documents what was agreed, when payment is due, and provides a paper trail for your accounts. Veriqo generates professional invoices from your job records in one tap.
Most private chefs price by calculating total ingredient cost, then applying a margin to cover labour, travel, overheads and profit. A common starting point is to cost ingredients per cover and apply a 3–5× multiplier, then layer on any additional charges. The exact multiplier depends on your market and service level. Veriqo lets you log ingredient costs per dish, set a margin target, and see your job total before agreeing to anything.
A complete private chef quote should include the total price per cover and overall, a clear statement of what is and isn't included (ingredients, travel, service), any dietary and allergen disclaimers, payment terms and deposit amount, and a quote validity date. Veriqo generates quotes from your job costing data automatically, so you don't have to write each one from scratch.
Veriqo Pro includes Costing alongside HACCP food safety records, Menus & booking management, and Prep Lists — all connected. The Costing module is available on its own as the Starter plan if you only need that. See pricing on the homepage.
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Try Veriqo free for 14 days. No credit card. Costing, HACCP, Menus and Prep Lists — all included.