How to earn money as a chef and caterer in Mons, Belgium

Where customers for chef and catering services are in Mons

Mons is the capital of Hainaut province with a population of around 93,000. Paying customers for chef and catering work come from several places. Many are households or small events - birthdays, anniversaries, family gatherings - where people hire someone to cook or prepare food at home or at a rented venue. Another source is local workplaces: offices, schools, community centres and hospitals sometimes contract catering for staff events, meetings or regular meal services. Small restaurants or event spaces may also outsource prep work or catering.

How people find you depends on how you make yourself visible. Word of mouth is always important in a city this size - one satisfied customer tells friends or colleagues. Online search matters too: when someone in Mons types 'chef Mons' or 'catering services nearby', a profile on a local services platform can appear. Websta lets people in Mons search by service and location and find you.

Setting your first prices as an independent chef

Pricing chef and catering work depends on what you offer: cooking for a dinner party, preparing multiple meals for a workplace, catering an event, or something else. Your price should reflect the time you spend (shopping, prep, cooking, cleanup, travel), the ingredients you buy, and what others charge in Mons for similar work.

To research, look at what other chefs and caterers in Mons advertise. Websta shows local services with prices, so you can see what range exists. When you price, remember that customers will compare. Too high and few will contact you; too low and you work without earning enough. Start by calculating your actual costs - ingredients, transport, equipment wear - and the hours involved. Many independent chefs charge per person, per hour, per meal, or a flat rate depending on the job. Choose what makes sense for the work you do.

In a city the size of Mons, most customers expect transparent pricing. Put your prices on your profile - people want to know what they will pay before they contact you. This builds trust and filters inquiries to people who can afford what you offer.

Your first customers and what they look like

Your first ten customers will likely be a mix. Some will come from word of mouth - friends, family, or someone who knows someone. Others will find your profile through online search when they need a chef or caterer urgently. Expect a few one-off jobs before repeat customers arrive: a dinner for six people, a small corporate lunch, a birthday catering. These early jobs are not glamorous but they pay and build your reputation.

First customers often have simpler needs and tighter budgets than later ones. They may ask for lower prices, want flexible timing, or have specific dietary requests. Treating them well - delivering on time, good quality, professional manner - creates word of mouth and encourages reviews or referrals. Many independent chefs find that after five to ten good jobs, they start getting repeat business and recommendations.

Payments and what to sort out as an independent person

If you work as an independent chef in Belgium, you have legal obligations. You must register as a self-employed person (travailleur indépendant) with the competent authority. The rules and deadlines differ depending on whether you are registered in Wallonia or elsewhere, so check with your regional chamber of trades or the Belgian State Secretary for SMEs.

Payment handling matters. Websta uses Stripe to process card payments from customers, and the money goes directly to your own bank account - you do not receive it through Websta. You are responsible for invoicing, record-keeping and taxes. Any income you earn must be reported to the Belgian tax authority (SPF Finances). If you earn above certain thresholds, you may need to register for VAT. Keep records of every job, what you charged, what you spent, and when you were paid.

Before you start, speak to an accountant or your local tax office about what you need to do. The requirements are real, and ignoring them creates problems later.

What tends to go wrong in the first months

Many independent chefs struggle at first because they underestimate time. Shopping, prepping, cooking and travel take longer than expected, especially when you are new to managing your own schedule. You may also underprice early jobs to seem competitive, then realize you earned little per hour. This is hard to fix once a customer has booked.

Another common issue is managing expectations. Customers may ask for changes on the day, arrive late, or have unclear requirements. Unclear communication costs you time and money. Another pitfall is not tracking what you spend - ingredients, fuel, equipment - so you do not know if you are actually making money.

The first months are also lonely if you are used to working in kitchens with others. You handle everything: customer contact, shopping, cooking, billing, cleanup. This is more work than you might think. Starting alongside a job (rather than full-time immediately) gives you stability while you build a customer base.

How a Websta profile helps you earn

A Websta profile for chef and catering work is a page that looks like a website. It shows your services, your prices, photos of your work, a contact form, and online booking. People in Mons searching for chefs and caterers can find you through the Websta marketplace by service and location. You control the information - what you offer, how much you charge, and when you are available.

The profile is a professional page you can send to anyone - customers, event planners, workplace contacts - instead of explaining what you do by email. Payments come through Stripe and go to your own bank account, so the money is yours from the start. You build a track record on the platform: customers can message you, confirm bookings, and over time your profile gains visibility.

A Websta profile does not replace word of mouth or direct networking, but it makes you findable to strangers who need what you offer. In a city like Mons, it is one of several ways people look for local services.

Starting small and building from here

Earning real money as a chef and caterer in Mons takes work and time. You will not wake up with ten customers next week. But if you cook well, price fairly, keep good records, and treat customers professionally, you can build a reliable income. Many people in Mons need chef and catering services - for events, meals, workplace catering - and they search for providers locally.

Start by setting up your profile with honest information: what you offer, your prices, photos of your work. Tell people you know - friends, family, colleagues - that you are available. Apply for jobs or tasks posted on Websta in Mons. After each job, ask satisfied customers for a referral or a review on your profile. After three, six or twelve months, you will have a clearer picture of whether this work fits your life and goals.