Private Chef Dining
Private dinners, booked like a professional.
Anniversaries, birthdays, chef’s tables, and quiet Tuesday dinners at home. Publish the menus, quote the guest count, take the deposit, and show up ready to cook.
What a private dining service can include
One offering, priced and packaged for the way people actually celebrate.
Multi-course menus
Set courses, pairings, and seasonal swaps clients can browse before they inquire.
Guest-count pricing
Per-head tiers with minimums, so a table of 4 and a table of 20 both quote correctly.
Chef’s table experiences
Counter-side cooking and tasting formats sold as their own premium package.
Dietary & allergy handling
Allergens, substitutions, and preferences captured at booking and carried to the kitchen.
Service add-ons
Bar service, extra hands, rentals, and cleanup priced as optional line items.
Occasion packages
Anniversary, proposal, and holiday menus ready to book without a new quote each time.
How it runs on SRVE
Set up
- Menus with courses and pairings
- Guest-count pricing tiers
- Add-ons for bar, staff, and rentals
- Travel radius and service area
Book
- Inquiry with date, guests, and dietary notes
- Quote and contract in one thread
- Deposit holds the date
- Final balance collected on schedule
Deliver
- Shopping list scaled to the guest count
- Event brief with timeline and notes
- Payment and receipt at completion
- Review request sent automatically
The same platform underneath.
Whatever you sell, the business runs the same way — and every capability is on one page.
A storefront that shows private chef dining with real menus, photos, pricing, and reviews
Quotes, contracts, deposits, and invoices on one clean path from inquiry to paid
A calendar that enforces your hours, travel radius, and buffer time before a booking lands
Shopping lists, receipts, mileage, and expenses tied back to the order that caused them
Add another revenue stream
Most operators sell more than one thing. Each service gets its own packages and pricing — under one storefront and one calendar.
Private dining is a business, not a favor.
Price it, book it, and get paid for it on your terms.