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Chefs How-To Resources

Customer Side Videos – Videos to help chefs understand the customer use of Foodom

Foodom platform chef support topics

The Foodom platform calculates chefs’ fees based on the recipes that a customer chooses in relation to the time it should take for an average professional chef to complete the recipes.  As customers continue to add recipes, the platform’s algorithm evaluates things like if a recipe has a chicken in the oven for 1 hr, then the chef will be preparing other dishes during that time.  So the customer is charged for the overall time the complete appointment will take, not the sum of each individual recipe cost as shown on the website. So for example let’s say a customer orders a dish that is shown on the website that is for 10 ppl and will take 2 hours to complete. The cost is $100 for preparation. The item has a chicken in the oven for an hour. The client then picks another dish like a salad that is for 10 ppl and takes 1 hour to prepare. The platform will asses that the professional chef will be preparing the entire appointment for 2 hours, not 3 as you will be preparing the second dish while there is extra time while the chicken is cooking.  This is the basic platform calculation. Not every recipe combination is that simple but the basic Foodom programming works this way in every calculation. 

Here are a few other transparencies relating to fees and payouts

  • The Chef/ Foodom Split is 80/20. Foodom captures 20% to cover marketing, programming, bill processing and all other expenses to keep the site running.
  • Chefs keep 100% of all tips with no Foodom fee. 
  • Grocery fees are additional fees to you in addition to the client’s appointment order. they can vary based on order size and type of event.
  • If a client is booked for 4 hours and you finish in 2, you still get the full appointment fee.  However, The final fee that you agree to is the final value of the appointment. Clients will not be charged extra if you take longer to prepare the menus.  
  • Most Foodom appointment fees are for the preparation of meal prep services of recipes ordered from the site. If customers want additional services like event services, plating, cooking classes, etc, those are billed differently and you will have the option to negotiate variable pricing if you wish to do these events when offered. 
  • We do our very best to insure the times that the website assesses to recipes are accurate. Occasionally something might be off. In these cases please let us know so we can evaluate and fix them
  • Average Foodom Bookings pay $100- $300 or more per meal prep or in-home gathering

1. Look for new in-home cooking orders in your email – orders can be booked at least 48 hours in advance.

2. Approve new booked orders – pending appointments need to be approved within 3  hours, after which they could be reassigned to other cooks. To approve it, go to “Pending Orders” or “My Calendar“, click on the appointment, click on “Update Status”, choose “Approved” and save changes

3. Review all order details – Communicate with the customer – establish rapport.

4. Mark the booking as “Complete” in order to get paid once the cooking is done, in your calendar.

5. Keep your Availability and Profile updated at all times

6. Cook Great food, Make lasting client relationships, and have fun = Long term recurring customers

1. Shopping list – the customers receive a shopping list only After you approve the order. The link to their list is in the confirmation email, along with the production PDF. The customer should check off the ingredients they have at home and let you know that it’s updated. Once the order is complete, simply upload the receipts on the chef’s corner “Grocery Receipts” tab for payment processing.

2. How to know if they booked a shopping service – in your calendar, click on the order, go to order details (orange bottom), and at the bottom under “Extra services”, it will say YES, that they do want the shopping service, or NO that they will do the shopping themselves.

3. Tip – customers can pay a tip when placing an order and/or after the cooking service, along with a review form they receive after the cooking service is completed.

As a contracted chef on the Foodom platform, once you have approved an order, the appointment and the client are now yours to skillfully communicate with regarding all details.   If you need to cancel or re-schedule the appointment due to conflicts illness etc, it is up to you to make all the arrangments in a timely fasion. This means utilizing your professional interaction to contact the client and make all the proper arrangements. 

It is very important to keep in mind that customers may have already purchased the ingredients for your appointment and it is imperative that you provide enough notice to make additional arrangements if you need to change or cancel the appointment. 

If an emergency arises and you are unable to successfully connect with the customer to make different arrangements, only then should you reach out to concierge foodom services to support you. 

Contact info – tel: 415-766-0038   Mayumi@myfoodom.com

All event payments will be distributed to you through your Paypal account.  It is very important that the email you provided for your Foodom Chef Profile matches your Paypal account email*.  This is also where your submitted grocery receipts are paid back from clients, and any affiliate link activity is deposited.  You will not need to provide any additional bank information to your profile to receive your payments. 

Payments are distributed 24-96 hrs* (avg)from order completion.  This is dependent on credit card processing times that are not controlled by Foodom

Taxes – as you are not an employee of Food,  you will be accountable for your taxes, withholding, and expenses as a 1099 contractor.  For more information, you can review the 1099 tax article in Best practices.

* If you do not have a PayPal account, it is very easy to start.  Create a Paypal account

The Foodom platform communicates various reminders with customers about upcoming orders etc.   However – once you have approved an order you can communicate directly with your client to create your own relationship and rapport with the customer. 

New Booking Text (written by chef Alan Skversky)

Hi [customer first name],

This is Chef [Chef’s name] from Foodom.  Nice to meet you and thank you so much for booking me. I promise you’ll like everything, most especially the convenience! I look forward to coming over and cooking for you and your family. Now that you have my number, please feel free to reach out anytime if you have questions.

Thanks and see you [day]!

[Chef’s name]

New Booking Email (written by chef Donna Giamo)

Hi [customer first name],

I am looking forward to meeting you on [Day of the week] and preparing some delicious and healthy meals for you and your family. I see that you are doing your own shopping. If you could have kitchen space and sink, clean, cleared, and ready to go with all non-perishable ingredients and chosen storage containers easily accessible that would really speed up the process.  Please let me know if any of the needed equipment for cooking is missing. This information will assure that I come prepared to give you the best possible service.  After reviewing your menu, if you have any questions or concerns about substitutions you would like to make please feel free to let me know.  Don’t hesitate to email or text me with any questions.  My cell is [cehf’s cell].

Kind regards,
[Chef’s name]

Upcoming Appointment Text (written by chef Alan Skversky)

Confirming our upcoming event on [day of week, date]. I will be shopping tomorrow so if there’s anything on the list you won’t need or something not on the list that you may want, please let me know.

[Chef’s name]

Email COVID-19 Prep the Day Before the Cooking (written by chef Mayumi Tavalero)

Hi [customer first name]

This is [Chef’s name], your cook for your upcoming Foodom in-home appointment on [Day of the week, date, time]. Most of us are familiar with the Covid 19 safety guidelines, but just a reminder to keep us all safe, I would like to pass on a few tips for when I arrive:

  1.  I will be wearing a face-covering upon entering your home, and for the duration of my stay, with the exception of testing food for seasoning or drinking water. 
  2. Please have the household members remain at least 6 feet from my work area, and if in the same room, to wear a face-covering as well.  Ideally, no more than one person in the same room with me if any. I care about you and your family’s health and realize many people may have compromised immune systems or other conditions that may make them more susceptible to Covid 19. 
  3. As a business owner, I am passionate about what I do and strive to keep my customers and myself healthy in so many ways. By preparing quality food, using good food safety practices, and following Covid safety guidelines, I can continue to serve my valuable customers. Your cooperation is greatly appreciated. I look forward to meeting you!

[Chef’s name]

Post Visit Text (written by chef Alan Skversky)

Hi [customer first name],

Thank you for having me in your home today. It was a pleasure working in your kitchen! I hope you enjoy everything and that we have a future opportunity to work together.  If you have any questions, please don’t hesitate to reach out.

[Cehef’s name]

The short answer is, you should not agree to work with any client outside of the Foodom platform that you were introduced to thru the Foodom platform. 

This does NOT of course include clients that you have from your own private chef business that engaged you thru your own private channels and have no bearing on Foodom clients.

 We can support you and the client in booking thru the platform to ensure that all costs and fees are accurately billed thru the Foodom platform. It is best that if you are asked to mention this to them and guide them to booking their request with Foodom. If you have trouble with this you can always reach out to us and we will support you in this matter. 

For reference from the contractor’s agreement

TOS FOODOM CONTRACTOR AGREEMENT

REFERENCE : Section IV Relationship of Parties .  


3. CONTRACTOR is free to provide his services to any customer, whether individuals or businesses, with whom he established a relationship outside of FOODOM. Notwithstanding the aforementioned, CONTRACTOR shall not provide any services encompassed by this Agreement to any customer introduced via the FOODOM platform outside of the FOODOM platform. Failure to satisfy this obligation and attempt to circumvent Foodom’s service fee constitutes a material breach of this Agreement, and FOODOM shall have the right to terminate this Agreement and/or deactivate CONTRACTOR’S account.

Submit your favorite recipes – enhance your visibility on Foodom and follow these guidelines

  • Tasty and simple everyday meals
  • Simple ingredients that can be found in local stores
  • Quick Preparation – 10 mins – 45 mins, split the total time into prep time, marinade/chill time, hands-on cook time and hands-off cook time as needed
  • Default 10 servings – Scale the recipe to 10 servings Recipes for various preferences, cuisines, diets, main dishes, sides, soups, desserts

Recurring Orders allow customers to book your calendar on a regular basis, allowing you to solidify your schedule and build a long-term relationship with customers.

  • In your order confirmation email and calendar, you’ll see additional future dates reserved for the same customer. This is a time reservation on your calendar, with no specific meal booked yet. Cool!
  • Future reserved dates will be labeled as “pending orders – ‘no dish”, because the customer still has to select their dishes.
  • You still have complete flexibility to make adjustments to the dates/times after coordinating and confirming with the customer! Then approve each order.
  • Your customer will select dishes and pay 3-5 days prior. You will get a notification once the dishes are selected and will need to approve this order in the calendar to get the cooking PDF with all the recipes, and the customer will get the shopping list.
  • However, if no dishes are selected 3 days before order, that timeslot is released to allow a day to receive another order.

Get all of the details, including screenshots about Recurring Orders by clicking here.

Due to the current Covid 19 pandemic, Foodom cooks are asked to implement additional measures to keep yourself and the clients safe, following the FDA and CDC food safety guidelines and a few more safety measurements on top of that.

All the cooks that work with Foodom are asked to implement the following additional guidelines when preparing meals:

All the cooks that work with Foodom are asked to implement the following additional guidelines in addition to the CDC and FDA food safety requirements when preparing meals:

  1. All cooks do a self-health check before leaving home and If you are sick, let us know ASAP and we will have another personal cook to take your place.
  2. Upon entering a client’s home please wear a face-covering that will not be removed until you leave the home. Sanitize your phone and/or other devices you will be using while cooking and immediately wash your hands with warm water for at least 20 seconds and dry them with a paper towel, then put on disposable gloves.
  3. Maintain social distancing protocols of at least 6 feet from the clients.

Once you stored the meal properly, perform a thorough cleanup process including sanitizing all surfaces you came in contact with such as appliance handles and countertops, sanitizing your personal equipment in preparation for your next cooking as well as washing your hands a final wash before leaving.

Additional chef FAQ's

The prices include cooking, packaging, storing and labeling food, as well as cleaning up your workspace.

The only optional service we provide is grocery/storage container shopping. You can also offer personal hourly add-on services to your customers, such as cooking classes.

The dishes on the Foodom menu are based on customers' everyday nutrition needs. Customers can choose from a variety of recipes that can be previewed here. We are always looking for new recipes, you can submit your own recipes here. You can choose to accept or decline the order based on the schedule and types of dishes. You can provide feedback on the published dishes and prices.

The cooking will be done at the customers' homes, there is no need for a commercial kitchen.

It's free to join Foodom. There is no subscription required or membership fees to get going. 

California requires in-home cooks to carry a valid food safety certification, which costs $8 to renew. All chefs need general liability insurance, which starts at $25/month and pass an annual background check, which costs $38. 

It's totally up to you. You can work as much or as little as you want. The more availability you have (both time and location-wise), the greater the chance of getting orders! We recommend making yourself available for a couple of days/week to get orders.

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