Private chef deposit and cancellation policy (with a template)
A deposit protects you from paying for groceries out of your own pocket and from losing a booked date. Here is a simple structure and wording you can adapt.
Why take a deposit
For most jobs you buy groceries before you are paid, and you turn down other work for that date. A deposit covers both. It also tells you the client is serious.
A common structure
| Job | Deposit / balance |
|---|---|
| Private dinner | 50% to book, balance 3 days before |
| Catering | 50% to book, balance 7 days before |
| Retreat (several days) | 50% to book, balance 14 days before |
| Weekly meal prep | 100% before shopping |
At minimum, the deposit should cover the groceries. On a $1,350 dinner with $320 of groceries, a 50% deposit ($675) covers the food and part of your time.
Cancellation wording you can adapt
“The deposit secures your date and is non-refundable within 7 days of the event. The guest count can be adjusted up to 5 days before the event. The balance is due 3 days before the event.”
For meal prep: “Payment is due before groceries are purchased. Changes are accepted until 48 hours before delivery.”
Put the terms in every proposal, before the client says yes. This is general guidance, not legal advice: check what applies where you work.
Run your own numbers
ChefCents does this math for you: menu, shopping list with yield and whole packs, every cost, and a price for your margin or service fee. Free during beta, on your phone.
Questions chefs ask
- How much deposit should a private chef take?
- A common choice is 50% to secure the date, with the balance a few days before the event. At minimum, take enough to cover the groceries.
- Should a meal prep deposit be 100%?
- Many meal prep chefs take full payment before shopping, because the groceries are bought for that client and cannot be resold.
- Is a private chef deposit refundable?
- That depends on your policy. A common approach is a refund if the client cancels well in advance and no refund inside a set number of days before the event.
Free calculators
More guides
- How much should a private chef charge? A simple pricing method
- How to price meal prep: service fee + groceries
- How to price catering: food cost, labor and margin
- Food cost %, markup and margin explained (with formulas)
- How to raise your prices as a private chef (and what to say)
- How to write a private chef proposal clients say yes to