For private chefs
The only chef platform on the planet that doesn't take a cut of your bookings. SERVD is free for chefs at launch — joining, listing, every feature. You keep every dollar of every dinner. Menu Lab drafts your menu, builds the grocery list, and shows your take-home — before you say yes.
Live preview · Menu Lab
Sat, May 16 · 8 guests · $195/person
57% margin · 100% yours · before you accept
Pick your door
Whether you're cooking your first private dinner or running a six-figure chef business, SERVD meets you where you are.
— 01
Tell us about your kitchen, your style, and your insurance. Approved chefs get their profile live within 48 hours and access to Menu Lab from day one.
Start application →
Try free— 02
Open a fully-loaded prototype: build a 5-course menu, watch the grocery list and P&L populate live, run AI Suggest. No sign-up. See exactly why chefs stay.
Open Menu Lab →
— 03
Already a SERVD chef? Jump back into your dashboard — pending bookings, message inbox, calendar, and everything you’ve drafted in Menu Lab.
Sign in →
Why chefs stay
The chefs we talked to spend 90% of their off-kitchen time in email and spreadsheets. We replaced both.
— 01
Tell Menu Lab the cuisine, the guest count, and the vibe. It drafts the courses, prices every ingredient against a live grocery database, and shows your take-home before you say yes.
Real number: a typical 8-guest dinner takes 12 minutes to plan in Menu Lab — chefs we tested with were doing it in 2+ hours in TPP and spreadsheets.
— 02
Booking confirmations, dietary follow-ups, day-before reminders, post-event review nudges, signed BEOs, deposit invoices — all written, sent, and tracked from your dashboard, in your voice.
You'll never type: “Just confirming we're still on for Saturday at 7?” — again.
— 03
Every booking shows revenue, food cost, labor, travel, and SERVD’s flat fee — instantly. Decline the gigs that don’t pay. Say yes with a number, not a guess.
No more: “I think I made money on that one — let me check the receipts.”
See it work
Pick a cuisine. Watch your menu, grocery list, and take-home build in real time. This is what every booking on SERVD looks like for the chef.
The menu
Antipasto
Burrata with heirloom tomato
Burrata, San Marzano tomatoes, basil oil, olive oil, sea salt
Primo
Pappardelle al tartufo
Fresh pappardelle, black truffle, butter, parmigiano, eggs
Secondo
Branzino al cartoccio
Whole branzino, lemon, fennel, white wine, capers, parsley
Dolce
Tiramisu classico
Mascarpone, savoiardi, espresso, egg yolks, marsala, cocoa
Grocery list
Protein
Produce
Dairy
Pantry
Take-home
49% margin · 100% yours · before you accept
This is the same engine chefs use to plan every booking — built into SERVD, free at launch.
Open the full Menu Lab →No more inbox
Every booking sends these emails automatically — written in your voice, branded as you, scheduled to the minute. The chef-of-the-year would still be writing them by hand.
Trigger · Booking confirmed
Your dinner with Christopher is locked in
FROM christopher@servd.com · TO sarah.m@gmail.com
“Hi Sarah! Thank you for booking me for Saturday, May 16. Here’s your menu, deposit receipt, and a note about what to expect. I’ll text you Friday with parking details. Can’t wait!”
3 days before · If unanswered
Quick question — any allergies?
FROM christopher@servd.com
“Hey Sarah — before I shop on Friday, anything I should know? Allergies, no-fly foods, anyone vegetarian, dishes you really love? Just hit reply.”
Day before · 6:00 PM
See you tomorrow, Sarah
FROM christopher@servd.com
“Just confirming — I’ll arrive at 5:00 PM, dinner serves at 6:30. I’ll bring everything except wine. Garage code 4825 still good? Looking forward to it.”
Next morning · 11:00 AM
How was your dinner?
FROM christopher@servd.com
“Hi Sarah, hope you slept well after that meal! Would love to hear how the night went — and if you’d leave a quick review, it really helps me. Already thinking about your next one.”
A working chef sends roughly 47 of these per booking. SERVD sends them all — in your voice, in your domain. You stay in your kitchen.
See pricingHow we make money (and how we don't)
SERVD is the only chef platform on the planet that doesn't take a percentage of your work. We don't charge you anything to join, list, or use the platform — full stop.
What chefs pay SERVD
$0
No software fee. No subscription. No take rate. Free at launch — joining, listing, Menu Lab, Email Lab, calendar, contracts, deposits, everything.
SERVD's take of your bookings
0%
Your client pays your rate. You keep all of it. The Servd Guarantee fee is paid by the diner on top of your rate — it never reduces your payout.
How we sustain it
8%
Diners pay an 8% Servd Guarantee fee on top of the chef's rate. That fee funds vetting, escrow, day-of support, and the 1:1 family-fed model. The chef never sees it leave their side.
A note on the future: we may offer optional Pro features later — premium menu tools, multi-chef operations, that kind of thing. They'll always be optional. Using SERVD to take bookings will stay free, and the take rate will stay at zero. Forever.
Two $700 dinners. Same menu, same prep, same Saturday night. Here's what you walk home with on each platform:
— Compared to every other platform —
| Platform | Chef fee | Take rate | You keep on $1,500 |
|---|---|---|---|
| Total Party Planner | ~$300/mo | 0% | $1,500 |
| Take a Chef | Free | ~28% | $1,080 |
| Yhangry | Free | ~25% | $1,125 |
| SERVD | Free | 0% | $1,500 |
Same dinner, same menu, same Saturday night. SERVD is the only platform where every dollar of that $1,500 lands in your account.
0%
Take rate on bookings
24,398
Experiences booked
4.96
Average chef rating
~2hr
Average match time
“
Menu Lab gave me back my Sundays. I used to spend the whole day before a dinner pricing groceries and emailing clients. Now I cook.
Daniel R.
Private chef · Denver · 4 yrs on SERVD
The only chef platform on the planet that doesn't take a cut. Free for chefs at launch — and you keep every penny of every booking. Forever.