Realistically, there are two ways to respond to a recession: as an opportunity and as a threat. It can be both or either one!
1--As a threat: It will affect everyone in some way -- how do you minimize that in a Personal Chef business?
--Rethink your menu offerings and scale them back to more economical choices for price-conscious customers or expand your market to get more clients.
--Expand your business. Add additional lines of work--teaching others to cook economically or locally, perhaps?
2--As an opportunity: People will be more stressed and may be working more hours to keep their income levels the same, so will have less time to cook.
--Not everyone loses money during a recession. Solicit those who are in more stable industries or have more wealth to begin with.
--Use your skills to partner with nonprofit programs--you can get tons of publicity working with a soup kitchen, for example. Ditto for writing articles such as how to feed your family with soaring food prices.
For others in general, eating seasonally and locally will be especially helpful. Farmer's markets, food co-ops and even warehouse shopping should see upturns in their business as people do tighten their food budgets. Also, one of the biggest problems I see, food-wise, is that really bad for you foods are the cheapest. Organic meats and fresh veggies are luxury buys! So, how to eat healthy at high prices is info everyone will need!
