Knowledge Base > Dan Marek - Ask Me Anything (Office Hours)
Dan Marek - Ask Me Anything (Office Hours)
This event was on
Tuesday, August 06, 2024 at 2:00 pm Pacific, 2:00 pm Eastern
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to cours… Read More.
Question:
When teaching Plant-Based eating and cooking classes for certain chronic conditions, how do you determine what to charge per class?
— Eugene Johnson
Answer:
So that really kind of depends on your demographic on what to be able to charge for the class. So if you're doing something for, um, you know, like if you're doing something for, specifically for like a hospital, um, you know, and the hospital's going to be covering your costs, you might be able to, uh, charge a little bit more for that just because they're gonna have a larger budget for something like that as a class. But if you're doing it for somebody, like a group of people that are, you know, just out in the general public and they have a chronic condition, um, it depends on the socioeconomic, uh, status as well. So, right, if you're going into like a lower income neighborhood, you'd wanna bring the cost of the pro, the class significantly down, um, just to be able to let people afford to take your class to be able to get the knowledge base that you're learning as well. So, um, I usually kind of look at that first to see like kind of where I'm at, uh, to be able to charge for the class. Um, and, um, you know, there are also some other key things that you just can't really mess with too much. One of those is, uh, ingredients, right? So how much are your ingredients gonna cost for the recipes you're going to do? Um, if you need to bring the price down, you need to rethink about what ingredients you're going to be able to use for those classes, um, to make it more affordable for yourself and for the demographic that you're teaching to. Um, uh, that's the same case if you're teaching at like a hospital or something like that as well. You wanna make sure that it's approachable for people who may leave the hospital to be able to, uh, you know, utilize and also have access to the ingredients that you are using. So those are probably the biggest, uh, you know, signifiers that I'd put in to be able to say on how to charge per class, um, for that type of event. You know, the cost of ingredients, of course, your time as well are, uh, really big kind of areas to kind of look at that to see, um, how to charge.
