The pricing engine
Tell it about the dinner. It recommends a price and shows its work — your margin, the guest's value, and the room's gross — on one slider. Bands are set by format and by what a guest actually gets; the benchmark is simple: at $55 a person, a Houston club showdown served tapas from eight chefs with wine included. Value should read at a glance.
$75 per seat
You keep
$41 per seat — after food at 30% and the platform share at 15%. Profitable on purpose, shown before you cook.
The guest gets
4 courses · drinks included — $75 for the full table story.
The room grosses
$900 at 12 seats — small room, sold out, waitlist is the overflow.
AI Dinner Builder — from this season's farms
Tell it who's eating and what lines can't be crossed. The builder plans the menu from the house recipe shelf and the farms in season — allergies are a hard filter, applied before anything is suggested, never after — and shows the records behind every dish. No invented dishes, no invented prices: if the shelf can't hold a line you set, it will say so instead of guessing.
Your menu
One honest note on price: the builder never quotes one. When a household books, the final price follows the house costing check — the farm's numbers, the ingredients, and the cook's time — before anything is confirmed.
How the builder runs, from January 5
1 · You describe it
Your words in — a polished listing description and a recommended price out, with the reasoning in plain language next to the slider. No blank-page pricing, no guessing.
2 · It lists itself
Confirm the price and the platform creates your Eventbrite event under our org — small room by default (dinners seat 12), seats counting down live on the platform.
3 · It fills itself
Ads for your dinner run automatically — Eventbrite, Meta, Google — out of a marketing pool with limits and profitability guardrails set in advance. You cook; the room fills.
Founding chefs claim their practice now — the founding fee covers the first month, the first three households are free, and the builder opens with your practice on January 5. Event planners: claim the same way, and bring your dinners with you.