Personal chefs commonly underprice by leaving out everything that happens around the actual cooking: menu planning, grocery shopping, and kitchen cleanup are all real hours that need to be in the rate, not treated as free overhead.
A daily rate or per-head price should also account for physical wear and tear, transit time between client kitchens, and the ongoing cost of specialized equipment, licenses, and insurance. Pricing needs to scale with dietary complexity too, a heavily restricted autoimmune protocol menu takes meaningfully more sourcing and prep time than a standard meal plan, and the price should reflect that added administrative load rather than treating every meal plan as equivalent work. The estimate generator makes it easy to itemize these factors clearly for each client rather than quoting a single flat number that hides the real scope.