or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Recipe Developing/Consulting Advice needed
New Posts  All Forums:Forum Nav:

Recipe Developing/Consulting Advice needed

post #1 of 7
Thread Starter 

A local chocolate/candy business contacted me to develop some recipes to replace some of their existing chocolates/truffles. They would like to be able to make this in their own shop and would need me to help them with not only developing the recipes, but training them, figuring out what equipment would be needed (possibly where and what to buy) as well as recommendations on production schedules.  I am confident I can develop the recipes but I have not done much private consulting.  My professional background runs mostly on running large hotel's pastry shops and bakeries.

How do I begin to figure out what to charge for such services??

post #2 of 7

Hey Chef,

     I think a reasonable price might be something like 600. US a day for in shop.  120.hr. out.

Not sure about Chocolate though. I would ring up FoodPump.

Remember liability ins. before you go on site or start spending their money on equipment. (contract)

HTH

Panini

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply
post #3 of 7

This is what I do only not in cake or pastry.  I charge $100.00-110. an hour minimum 5 hour day. Based on from time I leave my house. No tax, I do 1099 at end of year . Get all in writing including you giving them permission to use the formulas you developed while on their time. You can specify the type of equipment ,but not brand names as if something goes wrong with product, You only told them what they needed. Theirs was the final decision.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 7
Thread Starter 

what/who is FoodPump?

post #5 of 7

Sorry,

He is a long time chef member that has a similar operation. Chocolates and seating.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply
post #6 of 7
Thread Starter 

How would I contact/ring him?

,,,I'm new to this forum so unfamiliar with its ways.

 

Thanks you!

post #7 of 7

Hi Chera,

 

I might be able to help you but please let me know where you are based. I am a Chocolatier.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Recipe Developing/Consulting Advice needed