Selling your experience

The restaurant industry has been the focal point of my carear as a chef for the past 10 years. Recently I have been introduced to the grocery business. I have been approched by a few local business owners who offer prepared entrees, to develope new products for them. I would love to hear feedback on how to charge per recipe. We are talking burritos, sandwiches, grab and go gourmet foods, moderately priced from $4.79-$5.99.
All replies are appreciated and encouraged!

[ChefRon]

Wow! Sounds like a nifty idea! I really don't have a clue how to answer your question though as I have never been in the same position myself. I have known other chefs who have sold recipes for third parties, and they generally charged $20 to $50 (so they claimed). You know what I'm thinking? Better that you should try to sell your chef experience as a consultant, rather than a simple recipe vendor. If thee was me, I'd give them a dozen recipes gratis, just to wet the appetit, then offer to come on board 15 hours or so per week at an agreeable rate ($100 per hour?). Time to get creative in marketing yourself. What do these vendors need that you already have? If you have desk top publishing software, come up with a concept (menu) and take some polaroids! Take the packet to Kinkos and have them bind it with an attractive cover. If you know Excell, work up some spread sheets with formulas for food costing at various menu prices. I'll bet a penny they'll hire you! There's a HUGE demand for a chef's expertise out there; it's just that few chefs know how to market themselves!