> ## Knowledge Base Index
> Fetch the complete knowledge base index at: https://help.chefmaison.com/sitemap.xml
> Use this file to discover available pages before exploring further.
> Pure-Markdown content can be obtained by appending a '.md' suffix to the content URLs listed in the sitemap (without the trailing slash).

# How does pricing work for catering requests?

Catering requests work a bit differently from other requests when it comes to pricing — here's what makes them different, and how to price one confidently.
## Your profile pricing doesn't apply automatically
Unlike personal or general requests, a **catering proposal doesn't automatically use the price tiers you've set on your profile**. It's entirely customizable from scratch — you can start from the client's indicated budget, or build your proposal completely independently starting as ZERO, based on what the client is actually asking for.
## The client's budget is still just a reference point
As with any request, the number a client enters is only an **indicative budget** — not a price you're bound to. It helps us understand the kind of experience the client is looking for, and gives them a first sense of price level. It is not your final price.
## What the client is told upfront
When a client submits a request, we already tell them clearly:
* Price includes groceries and service.
* Extras like wine pairings, premium ingredients, travel, or staff will be proposed by the chef as a bespoke quote.
So clients already expect that travel, staffing, and premium ingredients may come as an addition to the base price — you're not springing a surprise on them by including these in your proposal.
## A worked example
Say you receive a catering request for 20 guests at €48 per person for a 4-course lunch — but the venue is 1h30 away each way. You're fully entitled to build your real proposal around what the job actually requires:
* **Travel time and cost** — 1h30 each way is real time and real cost. It's completely normal to add a travel/delivery fee on top of the base price.
* **The scope of the menu** — a 4-course meal for 20 people is a different job than a simple lunch, and your price should reflect that.
If you don't have the exact event address yet, ask the client for it before finalizing your proposal — that way you can calculate your travel accurately instead of guessing.
## The takeaway
Don't treat the client's initial budget as a ceiling. Use it as a starting point to understand what they're looking for, then build your real proposal around the actual menu, guest count, travel, and time required — especially for catering, where you're starting from a blank slate rather than your saved price tiers.
> 💡 A little context in your proposal goes a long way — briefly explaining what's included in your price (and why, for example, travel is added) helps clients understand your number instead of just seeing it as "more expensive."