[shahar]

Still working on a contract for a restaurant. I'm the chef for a new place. I'm putting in my menu, recipes etc.
I promise the place I'll open it and stay a minimum of six-twelve months(not decided yet) with renegotiation come that time.

Question - What's a reasonable severence clause? What do I owe the place - recipes, training a replacement, what else? What do they owe me - do they pay for my menus/recipes once I leave? How much? Can they still use my name? Extra for that? Under what circumstences?

[nowIamone]

Sounds to me like your menu and recipe development was on their time and dime; so belongs to them. It appears that's what are you were hire for.
I'm a great believer in always leaving a situation as a "stand up kinda' guy." Meaning, you make an effort to see that your departure is relatively painless, and their business is ongoing. It's amazing how that effort builds reputation in the business for you being responsable and a great manager.

[shahar]

Thanks "nowIamone". Any opposing views out there?

[100folds]

Our industry is one of service. We provide a service and get paid for it, in theory. The problem is that many times we allow our own personal well being to go to shits in order to be that " stand up guy." My advice is to be fair to yourself and equally fair to your employer. Imagine what you would think to be necessary and would expect from someone else. It's only right that you give what you expect. And stand behind that, don't fall short of your agreement and make sure your employer doesn't as well. Good luck and have fun.

[Erik Johansen]

Hey, I'm a new guy here on the forum.

I recently got into a similar work situation. I've started as a "consultant" in a new kitchen. I own and operate my own restaurant but decided to "spread my wings" so to speak with a second kitchen. I came into the second kitchen with the mindset that I would hire and train kitchen staff, put new menu's in place with all recipes, inventory sheets, costing for food and labor and training schedules for new staff to use. I communicated very clearly with the owner's that I have other responsibilities with respect to my business partners and that I would put in place a self sustaining kitchen just like I have with my own business (which they had eaten at prior to us doing business so that they had an idea of what to expect). They understand that I cannot leave my own business (obviously) but that I would put into place a reliable kitchen in which I maintain the standards that they want.

That being said, I consider the menu's and all work to be their property. I am being hired to perform this task for them. If I build a house for someone, I would take the utmost of pride in my work so that if I choose to do it again I am able to point to a past project and say "this is what I can do". I also expect to be fairly compensated for my time and creativity. This is my personal mentality though. Your goals may be different. I'm building my credibility - that's my goal. You know what's best for you.

I personally believe in being as open with communication as you feel comfortable. Take care of yourself with regards to business deals and you will be respected for it. Some people see that they can take advantage of others and will do so if given the opportunity. Be that "stand up guy" in all aspects.
Be better than you think you can be. Business deals should benefit both parties. Maximize your deal with them and produce the results that you agree upon. Taking care of yourself shows them that you are just plain smart - but be fair also. I believe that this attitude benefits the entire industry. It's my miniscule part in building confidence in our business'. (talk to a bank and you will know what I'm talking about)

The deal that I have struck is to renegotiate once the kitchen is fully staffed and operational (2-4 months). I walked in to a blank slate so I have some work to do. I am being paid on a weekly basis for a set salary. I don't want severance to be paid at the end. I'd like it to be compesated regularly as I'd like to be constantly involved in their business and should something else come along for them or myself - well, I've recieved my compensation for the work provided and will give more than ample notice of any changes that may be occuring. I'm looking past this project to the next few. My main concern is building a reputation of reliability, results and long lasting business partnerships.

Just my 2 cents. I haven't really given you any good details, just my overall mentality in regards to what I feel will work best for my long term goals.
blah, blah, blah....enjoy cooking

[chefjerr]

ive been in similar situations, its good your upfront with owners saying your time is limited to 6-12 months, in my opinion, you negotiate top dollar for your talent and time spent there, anything you do there set up staffing menu recipes should be there when you leave, it most professional way, as far as training replacement its up to you, but its professional courtesy to show next guy ropes for day or two, but thast up to you, as far as severance, this is something ive understood as the owners giving to you if they lay you off or close the restaurant, not something for an employee to ask for, ive always been open with my recipes to share with the restaurants,its always nice to go back after 5 or 10 years to see somethings you put in place are still in effect,its alll about learning and passing on what you learn and know to next generation,if you decide you do want to stay on, you can negotiate for more salary, benifits, or my favorite percent of net income. ive never sold my recipes or menus to a company, its part of my salary that they bought them already,but i guess some do sell them, just not my thing. hope this helps