Cooking School for Adults

The shortcut: You are not selling cooking education. You are selling a Friday-night experience that happens to teach a recipe — price, design, and market the class accordingly or you will lose to Sur La Table on convenience.

Industry: Tutoring & Training | Investment level: Medium — $10,000-$30,000 | Time to launch: 10-16 weeks (kitchen sourcing + ServSafe + insurance + first three pilot classes gate the launch) Best for: People who can run a 12-person hands-on class without the room going off the rails — chef-trained or seriously self-taught, comfortable with knife-skills demos, and willing to pour wine and tell a story about a sauce at the same time. What you'll likely make: $2,500 month 3, $7,000 month 6, $14,000 month 12. Math is in Section 4.

Market Opportunity

Walk into a typical adult cooking class on a Friday night and the scene tells you what your customer is buying. Two couples in matching aprons sipping a Sauvignon Blanc, a bachelorette party at the sauté pans wearing sashes, and a 14-person corporate team-building group at the back tables building tortellini around a chef who is more emcee than instructor. The brochure says "learn to cook." The cash register says "$95 a head for a Friday night out that does not require a reservation." Once you accept that, the whole business model rearranges in your favor.

The recreational cooking school category runs roughly $1.4 billion in US annual revenue, and the segment that has actually grown post-pandemic is corporate team-building, not the two-hour weeknight class for two (IBISWorld). A 3-hour corporate event with 30 people at $75-$175 a head grosses $2,250-$5,250 in one evening (Cozymeal Corporate Team Building) — more than two weeks of evening classes, on a single invoice.

Branded competition (Sur La Table, Williams Sonoma Cooking School, Cozymeal-marketplace chefs) sits in the largest 30-40 metros and runs technique-focused classes at $75-$150 a seat (Sur La Table Cooking Classes). The opening is in mid-size markets (250K-1M population) where no branded competitor has opened, and in formats those branded shops do not run well: bachelorette parties, date-night couples classes, six-week themed cohorts, and corporate offsites. A good independent school in a mid-size city is not competing with Sur La Table — it is competing with the Friday-night dinner reservation the customer didn't make.

Launch With AI

Pro tip: The Friday-night-experience reframing is the entire selling motion. AI handles the corporate-booker (HR / EA / chief of staff) cold pitch that lands $2,250-$5,250 single-evening events, the FALCPA major-9 allergen substitution checklist that keeps a peanut-sauce reaction from becoming an ER bill, the Cozymeal + Yelp + GMB listing copy that drives bachelorette bookings on autopilot, and the post-event rebooking flow that turns one HR coordinator into a four-event-a-year annuity.

Upfront honesty: AI cannot run a 12-person hands-on class on a Friday night where two stations are 20 minutes behind, a couple is on date #2 and not talking, and a bachelorette is one Sauvignon Blanc past helpful. The instructor-as-emcee craft is the entire moat. What AI does is everything around it: corporate-booker (HR / EA / chief of staff) cold pitches that frame "team-building event under $5K, no procurement review needed," ServSafe Manager + FALCPA major-9 allergen disclosure templates (peanut, tree nut, milk, egg, soy, wheat, fish, shellfish, sesame — the 2021 sesame addition catches half the menus), state ABC-license decision tree for the wine pour (BYOB vs caterer's permit vs full liquor license — getting this wrong = $1K-$10K fine + insurance claim denial), photo-and-social-media consent for class photos that drive year-of-bookings (GDPR Art. 6/7 + state image-rights laws), Cozymeal + Yelp + GMB listing optimization that drives bachelorette bookings, and the rebooking flow that turns one $2,500 corporate event into a $10K annual account.

AI Tools You'll Use

Tool	What it does for you	Cost
ChatGPT (Plus)	Corporate-booker pitch, theme generation, allergen substitution sheets, rebooking flow	$20/mo
Claude (Free)	Reading state ABC liquor rules + ServSafe Manager + FALCPA + photo-consent law	Free
Canva (Free → Pro)	Class menu cards, station signage, Cozymeal listing photos	Free → $13/mo
Cozymeal + Yelp + GMB	The 3 listings that drive 60%+ of drop-in/bachelorette bookings	Free (Cozymeal 15-25% rev share)
Klaviyo (Free → paid)	Post-class repeat-booking + corporate-rebook annual flow	Free → $20/mo

The Workflow

Step 1: Generate the corporate-booker (HR / EA) cold pitch — the 1-evening-pays-2-weeks math. Most cooking schools sell to consumers. The single change that doubles year-1 revenue is selling to corporate bookers. AI writes the pitch.

Prompt: "Write a 4-line cold email + LinkedIn InMail I send to [HR coordinator / executive assistant / chief of staff / office manager] at [target company in my zip — 30-200 employees]. Hook: 'You probably have a Q[N] team-building event budget that needs to land before fiscal close — and a Slack thread of 'where are we doing it' that has been stalled for 3 weeks.' Bridge: 'Most options are escape rooms or bowling (the team posts photos but nobody connects), or a $15K offsite at a hotel ballroom (CFO killed it). I run a 2.5-hour hands-on cooking class for 15-40 people: pasta-from-scratch / Thai street food / sushi rolling / 'iron chef' team-cook competition — at $75-$175/person, in my kitchen or yours, full sit-down meal at the end, no procurement RFP needed.' Pitch: '$1,500-$5,000 fixed-fee invoice, paid by credit card or NET-15, professional photos delivered the next day for your Slack/LinkedIn. I dietary-accommodate every guest (peanut allergy, gluten-free, vegan, kosher) — I send a 6-question intake form to your team 5 days before.' Sign with first name + cell + my chef credential + Calendly link. Tone: peer-to-corporate-booker, never restaurant-y. Avoid 'culinary journey' or 'farm-to-table' (HR coordinator immediate disqualifiers). Subject: '[Company] team-building under $5K (Q[N]).'"

Step 2: Generate the FALCPA major-9 allergen substitution sheet (the one document that prevents an ER bill). A peanut-sauce reaction in your class = a $5K-$50K medical bill + a personal-injury suit + insurance investigation. The 2021 FASTER Act added sesame as the 9th major allergen — most existing class menus haven't been updated. AI generates the per-recipe substitution sheet.

Prompt: "For my cooking class menu '[paste menu — recipe names + ingredients].' Apply FDA FALCPA major-9 allergen audit per 21 USC §343(w). The major-9 are: milk, egg, fish (specify species), Crustacean shellfish (specify species), tree nuts (specify type), peanuts, wheat, soybeans, AND sesame (added 2021 FASTER Act). For EACH recipe: (1) Identify EVERY major-9 allergen present (including hidden — soy in 'natural flavoring,' sesame in 'spice blend,' wheat in 'soy sauce,' milk in 'butter substitutes'); (2) For each allergen, generate a tested substitution that maintains recipe integrity (e.g., for 'pad thai with peanuts' → tested cashew or sunflower-seed substitution + the cross-contamination protocol — separate cutting board, separate pan, allergen guest plates first); (3) Generate the 6-question pre-class dietary intake form: 'Major food allergies (check all): [9 boxes for FALCPA-9] + Other / Severity (mild discomfort / moderate / severe-EpiPen) / Carrying EpiPen tonight / Dietary preference (vegan, vegetarian, gluten-free, kosher, halal) / Notes for chef.' (4) Generate the per-station setup protocol — color-coded cutting boards (red=allergen station, green=safe), separate prep order (allergen-free guests first), clear labels on every prepared component, instructor-verbal-confirmation at plating ('this plate is gluten-free + tree-nut-free'). (5) Generate the in-class disclosure verbatim: 'Tonight's menu contains [list]. If you have an allergy not on your intake form, tell me before we start. I will not serve you a plate without verifying ingredients.' (6) Generate the incident-response protocol: severe reaction = 911 immediately, EpiPen if guest carries one, never administer EpiPen myself unless trained + state Good Samaritan law allows. Output: per-recipe substitution sheet + intake form + station setup map + in-class verbal script + incident-response card."

Step 3: Generate the state ABC liquor decision tree (the wine pour that can kill the business). Most cooking schools pour wine. Most don't realize that pouring wine without a permit = an ABC violation in 47 states + can void general-liability insurance. AI generates the decision tree.

Prompt: "I run a cooking school in [state]. I want to serve 1-2 glasses of wine to each adult student during a 2.5-hour class. Generate the state-specific Alcoholic Beverage Control decision tree: (1) Look up [state] ABC's rule on serving alcohol at a cooking class — 3 typical paths: BYOB (students bring own — usually legal but check 'open container' + 'corkage' rules), CATERER'S PERMIT (one-time event permit, $25-$200, allows serving), FULL LIQUOR LICENSE (annual, $500-$5K+, for ongoing service). (2) For each path, list exact license name + governing agency (e.g., CA ABC Type 47/48, NY SLA on-premises retail, TX TABC Mixed Beverage Permit) + cost + processing time + renewal cycle. (3) The trap: corporate event clients sometimes ASK if they can supply their own wine for the team event — if I'm operating under my own caterer's permit, that's an ABC violation in many states (only the licensee can serve). Rule for each state. (4) The dramshop liability question: am I personally liable if a student leaves my class drunk + crashes? Look up [state]'s dramshop / social host liability statute + insurance carrier requirements. (5) The insurance question: does my general liability + professional liability bundle (Insureon, Hiscox) cover alcohol service? Most don't unless I add a liquor liability rider ($300-$1,500/yr). (6) The under-21 trap: bachelorette party guests sometimes include a 19-year-old maid of honor. Serving = $1K-$10K fine + license suspension + insurance denial. ID-check protocol script. Output: the ABC pathway recommended for my volume + cost breakdown + the per-class ID-check + 2-drink-max policy + the liquor liability insurance rider quote contacts."

Step 4: Generate the Cozymeal + Yelp + GMB listing copy (the 3 listings that drive 60%+ of bookings). Cozymeal handles your first 30-50 bookings before search ranks. GMB drives the local "cooking class near me" query. Yelp drives the bachelorette + date-night searches. AI writes all three.

Prompt: "For my cooking school '[business name]' in [city]: (1) COZYMEAL LISTING — generate 3 class listings (drop-in technique class, couples date-night class, bachelorette party). For each: 60-character title with city + format keyword ('Pasta Class for Couples — [City]'); 200-word description with the Friday-night-experience framing + what's included (3 hands-on stations, sit-down meal, wine pairing, recipe cards) + dietary accommodations + the 1-paragraph chef-credential bio. Cozymeal optimizes for 'team building' + 'date night' + 'bachelorette' search — load each listing with the right keyword cluster. (2) GOOGLE BUSINESS PROFILE — generate the GBP description (750 chars max), the 'Services' menu (5-7 services with prices), and 12 Google Posts (1 per month) on themed classes + corporate event highlights + seasonal menus. Optimize for 'cooking class [city]' + '[neighborhood] cooking school' + 'team building [city].' (3) YELP — generate the Yelp listing description, the 'About the Business' section (chef bio + class format), and the 'Specialties' field (the 6 keyword phrases that drive Yelp's match algorithm: 'private cooking classes,' 'bachelorette party cooking class,' 'corporate team building cooking,' 'date night cooking,' 'couples cooking lessons,' '[cuisine] cooking class'). (4) FOR ALL THREE: the photo-consent waiver every guest signs at check-in: 'I consent to [studio name] photographing me during class for marketing use on Cozymeal, Yelp, Google, Instagram, and the studio website. I understand I can opt out at check-in by raising my hand to the photographer.' Cite GDPR Art. 6/7 (if any EU guests) + state image-rights laws (CA Civil Code §3344 + NY Civil Rights Law §50/51 require written consent for commercial use)."

Step 5: Klaviyo post-class rebooking + corporate-rebook annual flow (the $2,500 → $10K annual conversion). A successful corporate event should book 3 more events in the next 12 months. A successful drop-in couple should rebook for an anniversary. AI writes the conversion flow.

Prompt: "Write a 5-email Klaviyo flow triggered the morning after each class. SEGMENT A — drop-in / couples / bachelorette (B2C): Email 1 (next morning) — thank you + the photo gallery + the recipe PDF + a 15% off rebooking code valid 60 days. Email 2 (14 days) — 'You picked up [recipe]. Here's the next-level class' + a curated themed series invite ('Italian regional 6-week cohort' if they did pasta night). Email 3 (45 days) — anniversary / birthday / holiday gift card pitch ($85-$135 gift card, free e-delivery, 'gift the night they'll actually remember'). SEGMENT B — corporate booker (HR / EA / chief of staff): Email 1 (next morning) — thank you + professional photo gallery (24-hour delivery) + the team headcount + dietary breakdown report HR can paste into Slack. Email 2 (14 days) — the per-event ROI summary the booker can show the CFO ('45 employees, 4.9/5 satisfaction score, $32 cost-per-attendee for a 2.5-hour event vs $80-$120 for a comparable offsite venue') + the next-event placeholder hold ('reserve Q[N+1] now at the same rate'). Email 3 (90 days) — the annual-program pitch ('4 events a year — Q1 kickoff, Q2 mid-year, Q3 onboarding cohort, Q4 holiday — at a 15% multi-event rate. One $9K invoice covers your entire year of team-building budget'). Email 4 (180 days) — the referral pitch + a $250 referral credit for any new corporate booker. Subject lines under 40 chars. Tone for B2C: warm + 'come back for the experience.' Tone for B2B: peer-to-HR-buyer + outcomes-focused. Sign every email from my first name + chef credential."

Time Saved Per Week

Corporate-booker cold pitch (5 prospects/wk): ~3 hrs saved per outreach batch
FALCPA-9 allergen substitution sheet (per new menu): ~5 hrs saved + ER-bill protection
State ABC decision tree (one-time + per state): ~6 hrs saved + $1K-$10K fine protection
Cozymeal + Yelp + GMB listing optimization (one-time): ~8 hrs saved + drives 60%+ bookings
Klaviyo rebooking flow (one-time): ~6 hrs saved, then runs forever
Total: 6-10 hrs/wk back in steady state — enough to add 1-2 more corporate events per month without burning out.

Total AI Stack Cost

Budget tier: ChatGPT Free + Claude Free + Canva Free + Cozymeal Free + Klaviyo Free = $0/mo to start
Full tier: ChatGPT Plus ($20) + Canva Pro ($13) + Klaviyo ($20) = $53/mo
Compare: A part-time admin doing pitches + listings + email = $400-$800/mo. AI does it for $0-$53.

Your First Win (30-min action)

Pick the closest 5 mid-market companies (30-200 employees) in your zip. Find the HR coordinator / executive assistant / chief of staff for each via LinkedIn. Use Step 1's prompt to write personalized cold emails today.

Prompt to write your first menu's allergen sheet: "Take my opening menu '[3 recipes].' Apply Step 2's FALCPA major-9 audit. Generate the per-recipe substitution sheet + the pre-class dietary intake form + the in-class verbal script + the incident-response card. Output as 1 PDF I can print + tape to the inside of my prep station."

That single 5-cold-pitch + 1-allergen-sheet batch typically lands 1-2 corporate-event conversations within 30 days + protects every drop-in class from the ER-bill scenario. That's the entire 'first $1K-$2.5K corporate event by month 3' + 'first allergen-safe Friday night' path.

Product / Service Offering

You're selling four products at four very different price points — the mix separates a $4K month from a $14K one.

Hands-on drop-in class (2-3 hrs, 8-12 students, $85-$135/seat). The acquisition product. Couples, friend groups, first-timers. Themes that fill: knife skills, fresh pasta, sushi rolling, Thai curry, risotto. Two students per station, instructor circulating, full sit-down meal at the end with paired wine.
Six-week themed series ($350-$600/student). Repeat customers who actually want to cook better. Regional Italian, technique fundamentals, bread baking. Lower marketing cost per dollar than drop-ins — one signup equals six weeks of revenue.
Private lessons and small-group bookings ($200-$400 for couples, $1,200-$2,500 for a private bachelorette of 8-12). Highest hourly rate. Your most profitable Saturday afternoon.
Corporate team-building events ($75-$175/participant, 15-40 people, 2.5-3 hrs). The financial centerpiece. One booking equals a week of drop-in classes, and the booker (HR coordinator, executive assistant) usually rebooks annually.

A good schedule mix for month 6: four drop-ins/week, one running series cohort, two privates/month, and one corporate event/month. That's roughly the $7K month above.

Revenue Model

Single-instructor cooking school, owned or rented kitchen for 8-12 students, no employees yet:

Variable	Your first $1K month	Your first $3K month
Drop-in classes per week	1 (8 students × $95)	2 (10 students × $110 avg)
Series cohorts running	0	1 (8 students × $450 ÷ 6 wks)
Private/corporate events per month	0	1 corporate (20 ppl × $125)
Gross monthly revenue	~$760	~$3,200
Variable cost (food + rent + wine)	~$220 (29%)	~$960 (30%)
Take-home before fixed costs	~$540	~$2,240

Variable cost runs 28-32% of gross: ingredients $12-$18/student, wine $4-$8/student, rented commercial kitchen $20-$50/hr (Kitchen United). A 3-hour class with 10 students at a $40/hr kitchen costs $120 in rent against $1,100 gross — that ratio holds until you sign your own lease.

Two paths to the $14K month-12 number: (a) four classes/week + 2 series + 2 corporate events/month in an owned kitchen, or (b) three classes/week + 4 corporate events/month in a rented kitchen with no fixed lease. Most successful independents take path (b) through year two because corporate events grow revenue without growing fixed costs.

Startup Costs

Commercial kitchen access (year one). Rent shared certified kitchen at $20-$50/hr (The Kitchen Door or Kitchen United). Budget $400-$1,200 for the first three months of teaching time. Skip the build-out until you've run 20+ classes at capacity.
Owned space build-out (year two, optional). $40,000-$120,000 for a 1,200-1,800 sq ft teaching kitchen — eight student stations, a demo island, a hood, three sinks. Most independents lease an existing space already wired for food service rather than building from drywall.
Equipment for 12 student stations. $4,000-$8,000 — knives, cutting boards, mixing bowls, sauté pans, sheet pans, immersion blenders, scales. Restaurant supply (Webstaurant, Restaurant Depot) beats retail by 40-50%.
POS + booking platform. Square for in-person payments + Cozymeal marketplace listing (15-25% take rate) + a self-hosted booking page on Squarespace or Wix ($16-$40/month). Cozymeal handles your first 30-50 bookings before you have search traffic; direct booking handles every booking after that.
LLC + EIN + insurance. $35-$500 LLC filing depending on state (LLC University 50-state table), free EIN at IRS EIN Online — never pay a third party — and $600-$1,500/yr GL + professional liability bundle through Insureon.
ServSafe Manager certification. $179 for the course + exam at servsafe.com. Most rented commercial kitchens require it on file before they hand you a key.
Branding and first-class photography. $500-$1,500. Hire a local food photographer for the first three classes — those photos drive a year of bookings.

Realistic all-in for the rented-kitchen launch: $10,000-$15,000. All-in for an owned modest space with used equipment: $22,000-$30,000.

Legal & Formation

Business entity. Form a single-member LLC before you take the first deposit. A student burns themselves on a sauté pan or has an allergic reaction to a peanut sauce, and the entity is the line between a $4,000 ER bill and your house. EIN is free at the IRS — services charging $50-$300 to "file your EIN" are reselling a free five-minute form. Once net profit clears $80,000-$100,000/year, run an S-corp election via IRS Form 2553 — typically saves $5,000-$15,000/year in self-employment tax.

Licenses & credentials. Three things matter and they sort by where you teach. ServSafe Manager ($179, servsafe.com) is the baseline credential — required by most rental kitchens and expected by corporate clients. Local health department permit depends on whether your space is classified as an "educational demonstration kitchen" or a "food service operation" — the line is whether food is sold for take-home or only consumed during instruction. Verify with your county health department and the FDA Food Code framework before you sign a lease. Liquor license — if you serve wine with classes (and you should), you need either a beer-and-wine license, a caterer's license, or a BYOB workaround depending on state. Pennsylvania, Utah, and a handful of others make this expensive; most states run $300-$1,500 for the relevant permit.

Industry-specific risk. The contract and intake protocol carry the whole business and three things trip people up in this order. First, allergen disclosure. Every booking must collect food allergies at checkout — gluten, nuts, shellfish, dairy, eggs. Build menus so substitutions are possible (vegetarian protein, gluten-free pasta on hand). One anaphylactic reaction without documented disclosure is a six-figure claim. Second, knife and burn waiver. A class waiver should specify hands-on use of sharp knives, hot stoves, and open flame. Have students sign at sign-in (e-signature is fine) — it does not eliminate liability but documents informed consent. Third, alcohol service compliance. If you pour wine you are bound by your state's dram-shop laws — over-pour to a guest who drives home and you can be liable. Cap pours at one glass per cooking phase, never serve a visibly intoxicated guest, and require a permitted server if your state demands one (TIPS or local equivalent, $40-$75 online).

Marketing & First Customers

The buyers cluster into three groups and each one comes from a different channel.

Cozymeal marketplace listing. Your first 30-50 bookings come from here — it's Cozymeal for cooking what Wyzant is for tutoring. Take rate 15-25%. List 4-6 distinct classes (knife skills, pasta, date-night, sushi) within week one. Expect 8-15 booked seats per month from Cozymeal alone in months 2-4 if your photos are good and your reviews stay above 4.7. Move repeat customers to direct booking after their first class.
Instagram + local food-scene tags. 3 posts/week, geotagged to your city, with cooking-process video and finished-plate photos. Target 2,000-5,000 local followers by month 6. Conversion floor for a class listing on Instagram: a $95 class converts at 1-3% of post views into bookings. Photograph every class — a 12-person class produces 80+ usable photos.
Corporate outreach to HR and EA contacts. Highest-dollar channel. Email 8-12 HR coordinators, executive assistants, and office managers per week at companies with 50-300 employees in your metro. Use a 2-sentence pitch: "We host private team cooking events for groups of 15-40 — full meal, full hands-on, $125/person all-in." Conversion rate 4-8% on the call, call-to-booked 25-40%. One booked corporate event = $2,500-$5,000.
Local press and lifestyle blogs. Pitch the food editor at your city's lifestyle magazine and the editors of two or three local Substack newsletters in month 2. A single feature in a 30,000-subscriber local food newsletter typically drives 15-40 bookings within two weeks.
Wedding planners and event venues. Bachelorette parties book through wedding planners and venue coordinators. DM 5 planners per week with three of your best small-group event photos. One referring planner is worth $5,000-$15,000/year in bachelorette bookings.

FTC endorsement rules (16 CFR Part 255) apply to gifted classes and influencer collaborations — "#ad" or "#gifted" in every caption.

First 90 Days

Week 1-2. Pass ServSafe Manager exam ($179). File LLC. Get EIN. Bind GL + professional liability ($600-$1,500/year).
Week 2-4. Tour and contract with 1-2 shared commercial kitchens. Verify health-department classification of the space for educational use. Sign month-to-month rental, not annual.
Week 3-5. Buy equipment for 12 stations from restaurant supply ($4,000-$8,000). Build sample menu for 6-8 launch classes (knife skills, pasta, date-night, sushi, Thai curry, sourdough).
Week 4-6. Hire local food photographer for opening-class shoot ($500-$1,500). Build website + booking page on Squarespace or Wix. Open Cozymeal listing with 4-6 classes live.
Week 6-8. Run three free pilot classes for 8 friends each — collect feedback, refine timing, photograph everything. Adjust class mechanics before paid classes start.
Week 8-10. First paid classes. Target 2 classes/week at 60-80% capacity ($800-$1,500/week gross). Begin Instagram cadence (3 posts/week, geotagged, with cooking-process video).
Week 10-12. Begin corporate outreach (8-12 HR/EA contacts/week). Target first corporate booking by week 14.
Month 3 close. Hit $2,500/month gross. Review Cozymeal data for top-converting classes. Drop the bottom two formats and double the top two.

Common Pitfalls

Signing a lease before validating demand. A 1,500 sq ft teaching kitchen at $4K-$6K/month rent costs $48K-$72K/year before a single student walks in. Rent shared kitchen time at $20-$50/hr until two consecutive months hit 80%+ capacity on four classes/week — then sign. Validating costs $200-$400/weekend; signing too early costs a year of negative cash flow.
Pricing like Sur La Table without the brand. Independents see Sur La Table's $99 class and try to match it day one. Sur La Table has a 50-store retail brand behind the booking — you don't. Open at $75-$95 in a mid-size market, raise to $110-$135 once Cozymeal reviews cross 4.7 with 30+ reviews. Underpricing costs $30-$50/seat × 100 seats = $3,000-$5,000 in left-on-table revenue per month.
Skipping the alcohol-permit conversation. Pouring wine without the right permit is a state ABC violation that can shut you down on one complaint. The workaround (BYOB with a no-sale clause in your contract) is legal in most states and free, but you have to know your state's rules. A single ABC fine ($500-$5,000) plus license suspension costs more than every shortcut saves.
Treating corporate events as "the same class with more people." Corporate is a different product — a facilitator job with food, not a class. Higher prep, faster cooking timing, branded materials, an emcee role for the chef. Charge $125-$175/person for corporate, not $95. Underpricing one 30-person corporate event leaves $1,500-$2,400 on the table — more than a week of drop-in revenue.

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