In this episode of Make More Money Cooking we are celebrating episode 100 of our podcast. This has been an extremely fulfilling journey and we are just starting. In this episode we talk about the journey and our students successes. We want to thank everybody for taking the time out of their days to listen to us and allow us the opportunity to earn your time. Also, we are giving away a gift certificate to Chubo Knives in this episode. 

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In this episode of Make More Money Cooking Podcast, Chef Ryan Francis goes into how he charges for travel to and from an event. There are many reasons why we would do this and many reasons why you might not want to do this. We dive in and talk in depth of the pros and cons of charging for travel time. 

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In this episode of Make More Money Cooking, Chef Ryan Francis talks about the good and bad of starting a supper club through his experiences trying to start one! Supper Clubs can be a great way to get your name out there but are they a great way for you to sustain your business? Let's talk about it! 

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In this weeks episode,  Chef Ryan Francis talks about his experience with partnering with Airbnb hosts. There is a huge opportunity in the world today with people that rent out their homes for customers that are visiting their city. Within those confines, there is opportunity for chefs to partner with those hosts to make experiences that they can have inside their home. There is always an opportunity lurking and with the Make More Money Cooking Podcast, we exploit those opportunities to our listeners so they can learn how to monetize their passion for cooking. 

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In episode 96 of the Make More Money Cooking Podcast Chef Ryan Francis goes into why some chefs leave restaurants to become private chefs and why some private chefs end up becoming restaurant chefs. There are a lot of reasons why chefs change career paths but one that is become more and more popular is switching to the private sector. Chef Ryan Francis made the switch 8 years ago and is never turning back, he explains how his life changed and how yours can too if you are thinking about going into the private sector of cheffing. Please leave a review for us, we really appreciate it and want to continue to provide value to all of our listeners. 

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WE have been taking questions on the Facebook group from our students and on this series we are answering your questions on how to build a better personal or private chef business. On this weeks episode, we are talking about how important it is to build experiences that people want to be a part of and how research and development play a big role in the world of service based businesses. There is an infinite amount of ways that you can create superfans in this space and in this episode, we talk about them and how we think you can gain an advantage over your competitors. 

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We asked the Facebook community for some feedback and we wanted some opinions on podcast topics. Today- we talk about scaling your business. It can be daunting and sometimes defeating when you are trying to build up your business, especially with no help, let's dive in there and see if we can't get you all there sooner on this episode of the make more money cooking podcast. 

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Ryan Francis the owner of Gather and Forge talks about building a PREMIUM brand. Sub-par businesses create sub-par brands and that is because not all brands are the same. There are things that you must do in order to become the go-to brand, especially when you have competitors in your space. Does the website look and feel good? Does it work good? Let's dive in and talk about it!

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Ryan Francis talks about how to reinvest in your business. When you are starting business, there are some very important things that you have to learn and one of those things is how to reinvest in your business. There are several ways that you can reinvest in your business and Ryan talks about how he does it with Gather and Forge. 

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Hosts Ryan Francis and Anthony Nicaj talk about procrastination and how to deal with it. There are several reasons why people procrastinate and the reality of it is that by nature we all procrastinate. Is there a reason that we all do this or is this just something that we cannot stop? Procrastinating often times shows its head when projects are so large that completing it seems like an impossible feat but there is a way to get things done in chunks to make the project seems much smaller. 

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