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consultant fee

post #1 of 3
Thread Starter 
Question to those who have consulted before on the opening of a restaurant.

One of my students, who is a career changer (NY lawyer) is opening a restaurant in October in ct. He asked me today if I might be interested in being a consultant for his menu/recipe development. Which I would enjoy doing.I'm looking for a fair range to charge him for my services, (hourly, per day etc) any thoughts?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
post #2 of 3
Quote him a price for the job. One lump sum. Map out and agree
what you need to provide. I will usually look at how much money
I will have saved him over a year by putting in checks, systems,
ordering guides, and all the other ho-hum stuff. I always leave
spreadsheets for scheduling, cost of goods analysis, and inventories.
I also agree to schedule visits through the first 6 months of ops.
The opening is a given. Set him up to win, and you'll see more opportunity
come your way. It's not as though your working in a regular sense, your
providing miles of experience and good judgement that will in all probability
keep him from going out of business. Even if its a friend, I charge a
substantial amount. Its a great thing to do. You keep learning because
of the different environments you are put in. It keeps your creativity
from stagnating and pushes you to improve on things you thought were
beyond improving. Good luck and don't sell yourself short.......
post #3 of 3
ditto.....what Stephen said.
when I've consulted (not for restaurants but schools/universities, stage work)
what I provide is spelled out
what/when they pay is also spelled out, this past year I jumped through some HUGE hoops because of someone's error....they paid more than was written into the contract because of it.

I've got a friend that is a restaurant consultant who's owned an exciting Carribean place in the past and now works through menus, recipes, sets up the kitchen......his name is used in pr which is a catch 22 since he's usually not paid to hang around after opening but prior to newspaper reviews.
One place in particular hired him, things didn't work out and a youngster came in and distroyed the brew-pub....the owners hired Dana back to
again bring things up to snuff.....He gets paid alot, his name can carry a new restaurant and he does his homework......

Same sort of rift, a guy in town is opening a local grocery and went to research one in Columbia. He didn't have any pertinent questions.....basically didn't know enough to ask any. I suggested to the owner of the established grocery instead of charging an hourly fee to charge a set (high) amount.....his knowledge is well worth the investment for the new guy....cut that learning curve down dramtically. My buddy was going to charge $50 an hour.....not even close to the value of his info.

To also put things in prospective.....consultants cover their own insurence, essentially most benefits, since you've been both an instructor and worked at a club you know the benefits are a significant part over and above the salary.
Consultants normally have to generate jobs, as anyone working for themselves there are all kinds of hidden costs. I'll ask a couple of friends that design menus and setup kitchens to get a ballpark $ for you.....guess e-mail is appropriate.
cooking with all your senses.....
cooking with all your senses.....
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