What to put on a chef’s digital card
- Role and cuisines “Sous chef, North Indian and tandoor” or “Home baker, eggless cakes” tells people exactly what to ask you for.
- FSSAI registration number Customers ordering food for their family want proof you are registered; it also shows you run a proper business.
- Menu link A current menu with prices per head or per kilo saves you from typing it out for every enquiry.
- WhatsApp for orders Most home-food orders and changes happen on WhatsApp, so one tap should start the conversation.
- Delivery radius or kitchen address Stating your pickup point or delivery area avoids orders you cannot fulfil hot and on time.
- CV or kitchen history link For job moves, a link to your stations and properties lets an executive chef assess you after a trial.
- Kitchen experience A line like “ten years in hotel banquets and a cloud kitchen” helps employers and event clients judge whether you can handle their volume and service style.
- Dietary options you cook Jain, vegan, gluten-free or diabetic-friendly cooking is a deciding factor for many families and corporate events, so naming what you can reliably prepare saves questions.
When to share it
- Printed as a small QR on cake boxes, tiffin lids or packaging so satisfied customers can reorder without searching old chats.
- Shown at a live counter or pop-up stall when guests at a wedding or society fest ask who made the food.
- Shared with an executive chef or hotel HR after a kitchen trial, so your details and dish photos stay with them.
- Sent to event planners and party hosts who need your menu, per-head rates and FSSAI details in one place.
What to say when you send it
A card link on its own is easy to ignore. Add a line that reminds the person where you met and what to do next — for example:
Hello Mrs Srivastava, thank you for the order last weekend. My card has the full menu and the FSSAI registration. For your daughter’s birthday dinner, please share the guest count, any Jain or nut-free needs and the date, and I will send a menu suggestion.
Where to put the QR code
- The lid or bag of every delivery box, so customers can reorder or share the menu.
- A small stand at your counter at food festivals and flea markets.
- The printed menu card at events you cater, with the host’s permission.
Mistakes to avoid
- Using stock food photos Pictures of dishes you did not cook set expectations you cannot meet. Use your own photos, even simple ones taken in good daylight.
- Leaving out allergy information Customers with nut, gluten or dairy allergies need to know what to ask. A line asking them to mention allergies when ordering protects them and you.
- Promising delivery anywhere in the city Long trips ruin hot food and eat into margins. State your delivery radius and pickup option clearly.
Tips for a card that gets saved
- Keep your FSSAI number and menu prices in sync with what you actually charge; an outdated rate on the card creates arguments at the time of payment.
- Add a note on advance order time, such as 48 hours for cakes or five days for events above fifty guests, so customers plan ahead.
- If you both work in a hotel and cook privately, check your employment terms before promoting outside orders, and keep the two cards separate if needed.