How to earn money as a chef and caterer in Šibenik

Where customers for catering and chef work come from in Šibenik

In a city the size of Šibenik, paying customers for catering and cooking services come from several sources. Restaurants and hotels hire additional kitchen staff or outsource meal preparation during peak season. Event organisers, wedding planners and families planning private celebrations look for caterers to cook and serve food. Schools, offices and workplaces sometimes need food for events or staff functions. Small businesses may use catering for client meetings or team lunches.

Word of mouth is how most small service providers in Šibenik get their first customers. One satisfied customer tells a friend, who tells a colleague. This takes time and depends on doing the work well. Online search also matters: when someone in Šibenik or nearby searches for a caterer or chef for hire, they find local providers through search engines and service platforms. A profile on Websta, visible on the marketplace for Šibenik, can be found this way.

Direct contact still works. Leaving information with event venues, restaurants that might need extra hands, or businesses that host events brings some inquiries. You can also ask existing contacts - former colleagues, friends, family - to recommend you if they know someone who needs catering.

Setting your first prices and talking about money

Pricing depends on what you do. A chef hired for one day to cook a meal costs more than help with preparation. Catering for a large event costs more than cooking for a small family dinner. Prices also vary by the type of food, ingredients, travel distance and how much time the work takes.

In a city like Šibenik, research what other cooks and caterers charge. Look at what restaurants pay kitchen staff. Ask people who have hired caterers what they paid. Check service platforms to see how local providers price their work. You set your own prices on Websta; they can be changed if you need to adjust.

When you talk to a potential customer about money, be clear about what the price includes: your time, ingredients, equipment, travel, cleanup. Some customers will ask if you can do it cheaper. You decide what you need to earn and what you will accept. Starting low to get customers is tempting, but it becomes hard to raise prices later, and you may end up doing unpaid work if the rate is too low.

What you need to register and sort out with tax authorities

In Croatia, if you work as an independent person and earn money, you must register with the tax authorities. The exact requirements depend on whether you work part-time alongside a job, or full-time. You should contact the local tax office (porezna uprava) or the Chamber of Trades and Crafts (obrt) to find out what you need to register.

Most independent caterers and chefs register as a sole trader (obrt). This involves paperwork and a small registration cost. Once registered, you are obliged to keep records of your income and expenses, and to pay taxes and social contributions. The rates and rules change, so check the current requirements with the tax office or an accountant before you start.

If you already have a job, check your employment contract to see if there are rules about side work. Some employers do not allow employees to do paid work elsewhere without permission.

When a customer pays you through Websta using a card, the money is paid out to your bank account through Stripe, the payment processor. You record this income for tax purposes. Keep records of who paid you, when, and what the work was.

What your first ten customers usually look like

Your first customers are often not ideal. They may be friends, family or acquaintances who give you work to help you start, not because they strictly need you. They might ask for a discount. They sometimes change their minds or reschedule at short notice. This is normal.

Early customers also include people who are testing you. They may ask for a small job first - cooking a meal for a family dinner rather than catering for a hundred-person event. If you do it well, they hire you again for bigger work. Others are price-shopping: they contact several providers and choose the cheapest. These customers are harder to work with and may not value your skill.

A few early customers will be genuinely good to work with: they pay on time, know what they want, respect your time and refer you to others. These are the ones to remember. As you work more, the ratio improves: more customers know your reputation and come to you expecting good work, not as a bargain or a favour.

What tends to go wrong in the first months

Many new caterers and chefs underestimate the time work takes. A job that seems like four hours of cooking becomes six hours with travel, setup, cleanup and admin. You might not charge enough to cover this time and still have money left for yourself.

Communication problems are common. A customer's expectations do not match what you agreed to. They ask for changes at the last minute. They do not tell you about dietary needs or allergies until you arrive. You have no written agreement about what you will do, so disputes are hard to settle. Always confirm details - the date, time, number of people, menu, price, payment method - in writing before the work.

Cash payments and informal agreements create problems. The customer says they will pay after the event, then does not. You have no proof of what was agreed. Using an online booking system with upfront payment or a clear contract protects both you and the customer.

Inconsistent work also affects early earnings. You might get three bookings in one week, then nothing for three weeks. This makes it hard to plan finances and feel secure about income. Building up a steady customer base takes months, not weeks.

How a Websta profile helps you work and earn

A profile on Websta gives potential customers a place to find you, see what you offer, read your details, and book or contact you online. The profile is your own page - it looks like a website. You add your services, set your own prices, upload photos of your work, and provide contact details.

People searching for a caterer or chef in Šibenik can find you through the Websta marketplace. They can see your profile, check your services and prices, and book a time slot or send you an inquiry through the contact form. This saves you from explaining the same things to each customer by phone or email.

When a customer books through Websta and pays with a card, the payment is processed through Stripe, a secure payment service. The money goes directly to your own bank account. You do not need a special business account or to trust the platform with your money.

Having a profile also gives you credibility. Instead of a phone number and a name, you can send someone a link to your page. They see photos, your services listed, prices, and how to book. This works better than word of mouth alone for customers who do not know you yet.

The realistic timeline and effort involved

Earning money as a caterer or chef takes work and time. You will not have ten customers in your first month. Building a client base is slow at first. Some months you may have more work than you expected, other months less. This is normal for independent work.

The first three to six months are usually the hardest. You are still building your reputation, refining your prices, and learning what customers in Šibenik actually want. Some bookings will fall through. You will spend time on inquiries that lead nowhere. You will do work that does not pay enough. This happens to most people who start.

Stay persistent. Do each job well so customers recommend you. Keep a list of past customers and ask them for more work. Use your Websta profile to show new customers what you do. Adjust your prices and services based on what works. Over time, as more people know your name and what you can do, bookings become steadier and you can earn a meaningful income from this work.