I work in a coffeehouse in NYC as the head baker. Actually, I am also the kitchen manager, as I am the person who deals with everything food. I do all the ordering, inventory, pricing and baking. I AM the kitchen. I know that I am grossly underpaid ($13/hr) but I have been told that if I start taking custom orders (cakes, cupcakes, pies, etc..) I can get a percentage. The same is true for the new savory options I am planning to start offering. The place has recently undergone an expansion and is doing a TON of business. I know that the foods I make are bringing in at least 60% of the profits. Here are my questions:
What is the industry standard for my position? (I have 8 yrs experience running my own catering/baking company and have worked in other high-volume bakeries)
What percentage should I ask for the savory options and for all the custom orders?
Do they have a right to keep my recipes when/if I decide to leave?
How do I approach the owners with my requests?
Any advice would be greatly appreciated. Thanks!