How to make money as a chefs and caterer in New Zealand on the side

Where paying customers come from in New Zealand

Customers are not a single channel. For chefs and caterers working on their own, the most reliable early sources are local and practical - neighbours, friends and family, workplaces and office lunches, school and sports club events, community groups and religious organisations, farmers markets and local markets, and private events like birthdays and small weddings.

Online search and social media bring enquiries too. People search for caterers and private chefs by service and place; a clear online page helps them find you. Word of mouth and repeat customers matter: one successful event can generate several local referrals. The marketplace on Websta also connects local people who post tasks with providers who can make offers.

• Neighbourhoods, personal networks and word of mouth
• Workplaces, schools and community groups
• Local markets and events
• Online search, marketplaces and social media

How to set a first price and talk about money

Start by adding up your direct costs - ingredients, packaging, travel and any hired equipment - and then add the time you spend cooking, prepping, cleaning and communicating. Include a contribution for insurance, utilities and wear-and-tear. If you must add GST, include that on invoices when relevant.

Decide the pricing model that fits each job - per head for plated catering, per menu or per hour for private chef work, or a flat minimum fee for small jobs. Be explicit about what is included - number of servings, service time, mileage and extra fees - and put that in writing before you start.

When talking money, be clear and professional. Use a simple quote or proposal with payment terms, deposit and cancellation terms. Ask for a deposit for larger events. If a customer asks to negotiate, explain which items are flexible (menu choices, headcount) and which are not (staffing, travel).

What your first ten customers usually look like

The first ten customers are often people who already know you or are easy local contacts. Expect a mix of family and friends, neighbours who want a private dinner, colleagues who commission office lunches, a few small community events and possibly a repeat customer from a market stall or pop-up.

These early jobs are typically small and close by. They give you practical feedback on portions, timing and communication. Treat them as paid trials: deliver what you promised, ask for feedback, and request a short review or referral if the customer is happy.

What to sort out when you take money as an independent person

Register with Inland Revenue and get an IRD number if you do not already have one. Check with Inland Revenue whether you must register for GST - the usual threshold to register for GST is an annual turnover of 60,000 NZD. Ask Inland Revenue about provisional tax, PAYE obligations if you later hire staff, and what records to keep.

Food safety and premises: check your local council about registration and rules for selling food from a home kitchen or from a commercial premises. The Ministry for Primary Industries (MPI) administers the Food Act framework, including food control plans and national programmes. Contact your council and MPI to ask what registration or plans you need for the specific food you will prepare.

Insurance, ACC and health checks: check ACC for any obligations or cover related to your activities, and consider public liability and product liability insurance for events. Ask an insurer what cover is recommended for catering work.

Banking and invoicing: open a business bank account and keep separate records for business income and expenses. If you accept card payments, note that on Websta card payments from customers are paid out to the provider's own bank account through Stripe and you set your prices. Keep receipts and a simple accounting record or use software to help at tax time.

What tends to go wrong in the first months

Underestimating time and effort is common. Jobs take longer than planned when you include prep, travel, set-up and clean-up. That reduces your effective hourly rate unless you account for it in pricing.

Communication problems lead to complaints - unclear menus, last-minute changes in numbers, or missed start times. Late deliveries and inconsistent portion sizes are typical early issues. Cancellations can hurt cash flow if you do not have deposit terms.

Operational issues such as running out of ingredients, equipment failure, or unfamiliar venue layouts arise often. Build checklists and simple systems early - ingredient lists, packing lists, a timeline for each event and clear payment terms.

• Underpricing and not accounting for prep time
• Poor communication about what is included
• Logistics problems and unforeseen equipment needs
• Cash flow from cancellations and late payments

How a Websta profile fits into finding and managing work

A Websta profile gives you a single page that looks like a simple website where you can list services, prices, photos, a contact form and online booking. You can send that page to anyone who asks for details and make it discoverable to people searching by service and place on the marketplace.

Websta’s marketplace lets local people post tasks and providers make offers. Using the profile and marketplace together helps you show availability, outline services and collect bookings. Card payments from customers are paid out to your own bank account through Stripe, and you set your prices.

Use the page to show clear examples of what you offer, what is included in a price, and practical booking terms like deposit and cancellation rules. Keep photos and descriptions honest and up to date so enquiries are about jobs you actually want to do.

Practical next steps and testing demand

Start small: run a few low-risk paid jobs for people you know, refine your menu and timing, and ask for feedback. Use those events to collect photos and testimonials you can add to your Websta profile.

List your services clearly and decide payment terms. Check Inland Revenue, your local council and MPI on legal and food-safety questions before taking larger jobs. Build a simple budget so you can price to cover costs and time.

Treat the first months as learning and marketing: track every job, note what worked, and ask customers for referrals. Over time, online visibility, clear terms and reliable delivery attract more consistent enquiries.