How does the client's budget range work?

The budget on a request isn't something every client types in by hand. Here's how it's set, so you can read it correctly and send proposals that fit.

If the client used the general request form

When a client submits a request through the general form (the homepage flow), they don't type an amount. They pick a budget tier:

• Casual: from €75 per person
• Gourmet: €100–€115 per person
• High-End: from €120 per person

The client chooses a single tier, and the exact amount behind it varies with the type of service they selected and the number of guests. That tier is what appears as the budget on the request, and it's the same for every chef who receives that lead.

If the client booked from your profile

When a client visits your profile directly, they see the prices you've set yourself for each tier. In that case, the budget on the request reflects your own prices, not the general tiers above. You can update them here: How do I update my prices?

What the budget includes

• The price includes groceries and service.
• Extras such as wine pairings, premium ingredients, travel, or staff are proposed by you as a bespoke quote.

The budget is a starting reference, not a fixed price

The budget a client enters is not a final price they're locking you into. We ask for it simply because, without any price reference, it would be very hard for a client to know what kind of experience to expect — and it helps us route the request toward chefs who are a good fit.

How to use this when you send a proposal

The budget is the client's starting point, not a price you're locked into. Check which tier they picked, add the extras that apply (travel, staff, premium ingredients), and send the amount you're actually willing to accept.
The final price is always in your hands, not the client's. Use the budget as a starting reference, then build your actual proposal based on:

• The menu requested
• The number of guests
• Travel distance and cost
• Ingredients (especially any premium or specific requests)
• Staffing, timing, and complexity of the event

Don't forget to price in your travel costs

If a request doesn't include enough detail about the location, ask the client exactly where the event will take place before sending your proposal — that way you can calculate your travel costs correctly and include them from the start, rather than needing to justify them later.

Why this approach exists

Letting the client set a fixed price upfront would create unrealistic expectations and put chefs in the position of having to defend costs that are simply part of doing the job — travel, prep time, sourcing. That's exactly why the budget is only a reference point: you always decide the real, final price based on what the service actually requires.

💡 If a request's budget looks low for what's being asked, that's completely normal — reply with your real price and a short explanation of what's included. Many clients adjust once they understand what goes into the service.

Updated on: 09/10/2026