Private Chef
Example of a capacity- and dietary-constrained on-location service.
Reference template - not live supply
Nexez example template - not a real provider listing. Merchant-specific facts must be confirmed before publishing.
Commerce pattern
quote required
Example offer structure
What an agent could reason about
Private Dining Experience
Configure guest count, menu needs, date, and venue.
Customer intent
Try asking Nexez
“Chef for six this Friday.”
“Dinner for eight with vegan options.”
“Anniversary tasting menu at my house.”
Merchant truth boundary
What Nexxi would clarify before publishing
These are questions the template teaches Nexez to investigate. They are not assumptions about any real business.
Guest count
What guest counts can you serve, and how does guest count affect the engagement?
Capacity and pricing often depend directly on the number of guests.
Service area
Where do you provide private-chef service?
The chef must be able to reach the venue.
Menu model
Do customers choose packages, customize a menu, or start with a consultation?
The agent needs to know how the meal is configured.
Pricing logic
Is pricing per person, package based, quoted, or another method?
A valid transaction requires a price model.
Customer job
- Host a meal or event with a chef who can satisfy guest, menu, dietary, and venue constraints.