Most cooking workshop providers undercharge by 40-60% because they forget the hidden hours. You spend time on prep work, shopping, cleanup and washing up. Many instructors only price the actual cooking time, which means they're working for peanuts on every single workshop.
Why prep time is crucial for your pricing
A 3-hour cooking workshop actually costs you 6-8 hours of work. Participants see the fun cooking experience, but you're busy all day. Without factoring in these hidden hours, you're working for minimum wage.
💡 Example:
Cooking workshop for 8 people, 3 hours of cooking:
- Preparation: 2 hours (laying out ingredients, printing recipes)
- Cooking activity: 3 hours
- Cleanup: 1.5 hours (washing dishes, cleaning kitchen)
- Shopping beforehand: 1 hour
Total time investment: 7.5 hours
Calculate your complete time investment
Make a list of all activities around your cooking workshop. Many providers forget the small tasks that add up to hours.
- Preparation: Washing, chopping, portioning ingredients, making recipe cards
- Cleanup: Washing dishes, cleaning kitchen, taking out trash
- Shopping: Buying groceries, checking ingredients
- Setup: Setting up workstations, laying out aprons, checking materials
- Aftercare: Final washing up, making kitchen ready for use again
⚠️ Note:
Also factor in travel time if you're going to a different location. Some workshops cost you a whole day because of travel.
Calculate your hourly rate including all time
Divide your total revenue by your actual time investment. Based on real restaurant P&L data, most cooking instructors are shocked by this number.
💡 Example calculation:
Workshop for €400 (8 people × €50), 7.5 hours total time:
- Revenue: €400
- Ingredient costs: €120
- Net revenue: €280
Hourly rate: €280 ÷ 7.5 hours = €37.33 per hour
Set a realistic hourly rate
Decide what you want to earn per hour. Then work backwards to your workshop price. Most cooking instructors charge €40-60 per hour for their expertise.
- Starting out: €35-45 per hour
- Experienced: €45-60 per hour
- Specialist: €60-80 per hour (e.g. gluten-free, vegan)
Build in a buffer for unexpected time
Always plan for 20% extra time. Something always goes wrong: a participant who needs extra help, ingredients that run out, or equipment that doesn't work.
💡 Practical formula:
Desired price = (Desired hourly rate × Total time × 1.2) + Ingredient costs
- €50/hour × 7.5 hours × 1.2 = €450
- Plus ingredients €120 = €570 total
- Per person (8 participants): €71.25
Communicate your value clearly
Explain what your price includes. Participants often don't understand how much work goes into a workshop. Transparency helps justify your price.
- "Including all ingredients and recipes"
- "Personal guidance throughout the entire workshop"
- "Fully catered: you just get to enjoy"
How do you calculate the right price? (step by step)
Map all activities and time
Write down everything you do around a workshop: preparation, shopping, cooking, cleanup, travel. Measure a few times how long each activity takes. Add everything up for your total time investment.
Determine your desired hourly rate
Choose a realistic hourly rate for your expertise and experience. Calculate €35-45 for beginners, €45-60 for experienced instructors. This is your net rate after deducting ingredient costs.
Calculate your minimum workshop price
Multiply your total time × hourly rate × 1.2 (buffer) + ingredient costs. Divide by number of participants for the price per person. Check if this is market-appropriate and adjust if needed.
✨ Pro tip
Track your actual time for the next 3 workshops using a timer app. Most instructors underestimate their real hours by 30-40% until they see the hard data.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I also charge for travel time?
Yes, definitely for workshops at other locations. Travel time is work time you can't spend on other things. Factor in at least your full travel time in your total time investment.
What about shopping and prep work the day before?
That time counts fully. Whether you shop in the morning or the day before, it costs you time. Many instructors underestimate this prep time and end up working too cheaply.
What if my calculated price seems too high for the market?
Then you have two options: work more efficiently (less prep time) or try a different concept. Working below your cost price isn't an option - you won't earn anything for your expertise.
Do I really need to fully charge for washing dishes and cleanup?
Absolutely. Cleanup often takes 1-2 hours after a workshop. If you don't charge for this, you're working those hours for free.
How do I calculate with groups of different sizes?
First calculate your fixed costs (time, basic ingredients) and variable costs per person. Larger groups are more efficient because you spread fixed time over more people, so your price per person can be slightly lower.
Should I charge differently for complex multi-course menus?
Yes, complex menus require more prep and cleanup time. A simple pasta workshop might need 2 hours prep, while a 4-course French dinner could need 4+ hours.
How do I handle last-minute cancellations in my pricing?
Build a 10-15% cancellation buffer into your rates since you've already done most prep work. Consider requiring deposits or having a clear cancellation policy 48 hours before the workshop.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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