How to earn money as a chef or caterer in Ghent, Belgium

Where customers for catering and chef work come from in Ghent

People in Ghent who need catering or chef services find providers through several routes. Online search - both through Google and on local service platforms - brings people who know they need someone but do not have a name yet. Word of mouth from friends, colleagues and family accounts for a large share of work, especially early on. Workplace catering - offices, schools, and institutions - generates steady demand. Private events like birthday parties, weddings and family gatherings are another source. Some customers find you through social media or a simple website. In a city of Ghent's size, you can reach most of these people without spending money on advertising, but you need to be findable when someone searches.

Building a presence on platforms like Websta, where people in Ghent search for chefs and caterers by location and service, puts you in front of customers at the moment they are looking. A profile page with your services, prices and online booking means someone can contact you or request a quote without having to call or send an email.

Setting your first prices as a self-employed caterer

Your price depends on what you cook, how many people you serve, the complexity of the event, and how much experience you have. In Ghent, caterers charge by the plate, by the hour, by the event, or by a combination. Start by looking at what other caterers in your area charge - ask around, check online profiles, and request quotes yourself as if you were a customer. This gives you a real sense of the market in Ghent.

When you set your first prices, think about the cost of ingredients, time spent buying and preparing food, travel to the venue, equipment and any skills that make you different. Many caterers undercharge at first because they are unsure or want customers quickly. This makes it harder to raise prices later. It is better to start at a rate that covers your costs and your time, even if you get fewer bookings at first.

Talk about money clearly from the start. Tell the customer your price, what it includes, when you need a deposit, and when payment is due. This prevents misunderstanding and protects you both.

Your first ten customers usually look like this

Your first customers are often people you know or people they tell - friends, family, colleagues, people from your neighbourhood. They tend to be flexible about small things, understand you are building your business, and are often less price-sensitive than strangers. They may also give you honest feedback and introduce you to more people.

As you become more visible online and through word of mouth, you start getting inquiries from people who do not know you. These customers compare prices, ask detailed questions, and expect a professional response. They are just as important as your first customers, but they need to see that you are reliable and serious about your work.

Not every inquiry becomes a booking. Some people want lower prices, some change their mind, some do not respond after you quote. This is normal. The first months are about building a track record, getting reviews if the platform allows them, and learning what kinds of work you enjoy and what you should avoid.

Tax and legal steps for self-employed caterers in Belgium

Working as a caterer or chef in Belgium as a self-employed person means you are responsible for registering your business, paying taxes, and keeping records. The exact steps depend on whether you are a sole trader or set up a company, and on how much you earn.

You must register with the Belgian tax authorities and with the social security system for the self-employed. Your local gemeente (municipality) in Ghent may also have registration requirements. The rules change and differ slightly by region, so check with the Belgian Federal Public Service Finance (SPF Finances) or the Crossroads Bank for Enterprises (KvK) for current requirements. Many self-employed people hire an accountant to handle invoicing, tax returns and social contributions - this costs money but saves time and mistakes.

You need to invoice every customer and keep those invoices. You are also responsible for paying social contributions and income tax based on your earnings. The amounts vary, so ask a tax advisor or your accountant what you owe.

What often goes wrong in the first months

Common mistakes include underpricing work, taking on too many events too quickly and burning out, and not keeping proper records of who paid and who did not. Some new caterers also promise delivery times or menus they cannot deliver, or do not set clear expectations with customers about what they will do.

Another pitfall is not separating your business money from your personal money. Open a business bank account and ask customers to pay into that account. This makes invoicing, tax returns and your own sanity much easier.

Technical problems also happen - a customer books through your online profile but the payment does not go through, or you miss a message because you did not check your email. Set up systems early: decide how you will check for new bookings, how you will confirm the details with customers, and where you will keep payment and event information.

How a Websta profile helps you earn

A profile on Websta gives you a page that looks professional and includes your services, prices, photos, a contact form and the option for customers to book or request quotes online. People searching for chefs and caterers in Ghent can find you. When a customer books through the platform, payment goes through Stripe into your own bank account - you control your own money.

The profile is a tool that saves you time. Instead of telling every customer what you offer and how much it costs, you can send them the link to your profile. You can update your services and prices yourself. You can also respond to booking requests and quotes directly through the platform.

A profile does not bring customers by itself - you still need to be findable through search, recommendation, and word of mouth. But it makes it easier for people who do find you to understand what you do and to book without confusion.

Starting part-time or full-time

Many caterers start part-time while keeping another job. This gives you time to build a customer base without depending on catering income immediately. It also lets you learn what works and what does not without pressure. As demand grows, you can decide whether to take on more events or stay part-time.

Earning enough to live on takes time. You need enough bookings to cover your costs and give yourself a wage. How long this takes depends on your prices, how many events you can do, and how much you want to earn. Be realistic about the first year - it is usually slower than you hope.