Feastly Chef Newsletter - January 28th

Dear Chefs,

Thanks for tuning in to another Feastly Chef Newsletter! We have lots of updates for you this week:

Feastly Chef Guide

Whether you're new to the platform or a Feastly veteran, we encourage all chefs to read our newFeastly Chef Guide. Here you'll find comprehensive information about planning and executing your meals, a breakdown of our venues, and best practices for everything from marketing to pricing. Please read through it and feel free to reach out with any questions.


Tax season is here...womp womp womp. You will be getting a 1099-K from us if you met the following criteria: chefs who earned at least $20,000 in meal earnings from at least 200 transactions. More information on taxes can be found here.

Brunch Spots Available

We have a few limited spots left for weekend brunch in February. If you are interested in hosting, please reach out today! 

New Theme for February 13th Showdown!

Surf & Turf is out, oysters are in! Due to chef interest, the new theme for the Showdown on February 13th is oysters. Please let me know today if you would like to participate. Showdowns are limited to three chefs.

As always, feel free to reach out with questions, comments or feedback.