How to make money as a chefs and caterer in Greece - practical steps

Where paying customers come from

In practice customers for chefs and caterers in Greece arrive from a few repeating channels. The fastest-start sources are people you already know - neighbours, friends, family and contacts at your current workplace. Word of mouth and personal recommendations still drive a lot of small catering work.

Other sources include local organisations and institutions such as schools, clubs and businesses that need lunches or small events; online search and marketplaces; social media and local community groups; and the marketplace on platforms like Websta where people nearby search by service and place or post a task for providers to offer on.

Expect a mix: private home meals and small events from your network to start, and then enquiries from workplaces, school parents or people who found you online as you build visible evidence of your work.

• Neighbours and personal network
• Workplaces and local businesses
• Schools, clubs and small institutions
• Online search, marketplaces and social groups

Choosing your first price and talking about money

Start by calculating clear costs: ingredients, packaging, transport, any hired help, and a realistic rate for your time to prepare, cook and serve. Add a small allowance for overheads such as gas, electricity and cleaning. Your first price should cover those costs and leave a margin you feel is fair for your skill and time.

When you talk about money with a customer, give a written quote that shows what is included and what is extra. Be explicit about deposits, payment timing, fees for last-minute changes and cancellation rules. If you accept card payments through an online platform, clarify who pays transaction fees and how refunds are handled.

• List ingredient and packaging cost per guest or per dish
• Estimate time and add an hourly or per-event fee
• Put deposit and cancellation policy in writing
• State what is included - delivery, set-up, service

What the first ten customers usually look like

The first ten customers are rarely random strangers. Expect a high share to be friends, family and people from your immediate network. Small private lunches, dinners for family groups, workplace orders for a team, and parents organising small school events are common first jobs.

A few customers will come from online listings or community boards if you post clear photos and simple menus. Early repeat customers are the best signal to increase capacity or raise prices slowly once you have consistent feedback.

• Friends and family - test and refine menus
• Neighbours and social contacts - local orders
• Workplace and small business lunches
• Community or school events

What to sort out when taking money as an independent person in Greece

For legal and tax details you must check with Greek authorities. Ask AADE (Independent Authority for Public Revenue) whether you need to register as a sole proprietor or professional, how to issue proper receipts or invoices, VAT obligations and reporting deadlines. Ask EFKA about social security contributions and how side income affects your category and payments.

For food safety and permits, check with your local municipality and the Hellenic Food Authority (EFET) about required registrations, kitchen hygiene rules, labeling and allergen information, and any inspections that apply to catering. If you are employed elsewhere, check your employment contract and with your employer about rules on outside work.

Consider asking an accountant about start-up bookkeeping, required records and when to open a business bank account. For liability concerns, speak to insurers about public liability cover for catering events.

• Ask AADE about tax registration, invoices and VAT
• Ask EFKA about social security and contributions
• Ask EFET and your municipality about food safety and permits
• Check your employment contract before starting side work

What tends to go wrong in the first months

Common early problems are underpricing, underestimating time, and unclear payment terms. New providers often forget to include transport or extra staff costs, accept last-minute changes without updating the price, or fail to take a deposit and then face cancellations.

Operational issues also appear: supply shortages, late deliveries, inconsistent portion size or taste, and lack of documented processes for packing and transport. On the administrative side, late registration or incorrect invoicing can lead to fines or extra tax work.

• Underpricing and poor cost estimates
• No deposit or unclear cancellation rules
• Operational lapses in delivery and presentation
• Missing or late registration with tax and social authorities

How a Websta profile fits into this

A Websta profile works as a single page you can send to customers and share in groups or messages. It holds services, prices, photos, a contact form and online booking so customers can see what you offer without long messages. Websta’s marketplace lets people nearby find providers by service and place or post tasks for offers.

Card payments from customers are paid out to the provider's own bank account through Stripe, and the provider sets their prices. Some profiles in other countries were built from public registers and carry a notice that the person can claim or remove the page; treat a profile as an easy way to be found and to collect bookings, while you manage legal and tax requirements separately.

• Single link to send in chat, email or social posts
• Shows services, photos, and online booking
• Payments routed to your bank account through Stripe
• You control prices and availability

Simple next steps to get started

Start small: offer one or two tested menus, photograph finished plates, and list clear terms and a simple price structure. Ask friends or neighbours for early feedback and permission to post photos and short references.

Contact AADE and EFKA for registration questions, and your local municipality or EFET for food-safety requirements. Create a Websta profile or another clear listing so you can share one link with potential customers. Track every cost and hour in the first months so you can adjust prices based on actual profit and time.

• Test 1-2 menus and get feedback
• Prepare a written quote template with deposit rules
• Check registration and food-safety rules with authorities
• Create a Websta profile to collect bookings and payments