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The Boston Globe reports on the trend of hiring personal chefs, estimating that there are 5,000 personal chefs nationwide, serving about 72,000 clients. Personal chefs, as opposed to private chefs, “have numerous clients and are known for home-cooked meals that must be cooked in the client's kitchen, unless they are prepared in a commercially licensed kitchen. Their services can include customized menu planning and grocery shopping.”

According to the story, “Pricing can vary. Some chefs will include groceries in a flat fee; others add groceries to labor charges, which are usually around $50 an hour,” and the bottom line is that “including groceries, personal chef service costs about $300 to $400 a week for four portions of five entrees and side dishes…This is about 20 dinner-size servings or a price equivalent to your family eating out 4 to 5 nights per week at a family restaurant.

“The chef usually packages the meals in disposable containers, vacuum-seal bags, or Pyrex for easy reheating or freezing…(and) there are no worries about cleanup, since the chefs bring their own supplies and clean up afterward.”
KC's View:
It certainly would seem like there is a business idea for supermarkets looking to extend their influence and build new sales.

Of course, they would have to make a commitment to having food that is better than that which is normally and derisively referred to as “supermarket food.”