The act of feeding people is accomplished in all types of flexible business models, from a small 25-seat restaurant to a giant catering establishment serving banquets for 3,000-plus guests. As a private chef, you can prepare food in the client’s kitchen or prepare it for pickup or delivery. The food service industry adapts to markets large and small, feeding four mouths or four thousand– you choose the venue based on your aspirations and your determination to get there. Whichever type of food service you choose, being able to establish and manage a menu will be important.