— Betty Norvell

I think it really comes down to knowing your audience, right? So, uh, just in the way, you know, the audience at the library versus, um, you know, like Whole Foods or something like that. So, um, you know, if I was doing a cooking demonstration at a church, I'm probably going to do it for just what the expenses are for mm-hmm. The food, um, to be able to kind of promote, right? That's typically what you do. Or you might set a base price for yourself for the church or something like that and say, I'd love to do it for this. This'll will cost $150 and I'll do this class. It'll be like, um, you know, and that'll kind of lead to more work. Um mm-hmm. What it does is kind of works your way to the higher end classes as, as you well, so, or as you had mentioned. So, um, you know, your classes might get more expensive, but you also need to make them reasonable enough where people will come to them. Because if you're charging $250 per class, you're gonna have a very small number of people that could afford to be able to do that, or that will be like, yeah, that's actually worth it to be able to do it. Um, especially if people don't know who you are yet, if you start to be able to become known in your community as a great chef, and this is a wonderful thing to be able to go do, you can charge a little bit more, but think about what she said before, it was like, think about what your ingredients are, what you'd be paid, how much that is, and then divide it up by how many people and think about how much, how many people you need to be able to get there to be able to make your money back. And I'll typically say it's going to be, um, it's going to be, you know, uh, at least twice as much as the hourly rate as I would be to be able to make that. So if I don't set out the class, I still have some wiggle room in those as well. Now you're, uh, Betty, you asked more for virtual attendees, um, both prerecorded and live streaming, that's an entirely different avenue because you can sell that same class thousands of times. Mm-hmm. Right? So typically on a virtual, um, being prerecorded or live streaming, you kind of eat the cost to be able to start out, right? So you're like, okay, I'm going to, to spend this much on that. It's gonna take me this many hours to be able to set up. And then the actual class itself, you have to think in the same thing. How many of these do you think I could virtually sell? Right? Um, and so you want to think about that and probably because it's not live, it's not a hands-on, you want it to be a much smaller amount than it would be in a live class. You're not gonna be charging $250 for something that, um, somebody might do in the, the live demonstration that would be right in front of you, um, depending on the audience, right? So, uh, it's a little bit different for that avenue, um, and the expertise and how well known you are, right? So, uh, if you have a large following, you're able to to charge a little bit more for some of those things too.