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How much should I charge to design the menu, the kitchen, the concept hire opening staff?

post #1 of 4
Thread Starter 
I am a CEC. I went to check out a competitive space for where I was looking into openig a small bistro and fell into this consulting gig.

I scrapped their plan, glorified subway, would not work. Sourced equipment, created the menu, am about ready to start testing it, designed the space, the musicians stage, and organized the music and the art. How much should I charge them?

1500 sq feet with 650 catering space on the floor above. cafe anchors high end 400 unit studio apt building in Chicago.

THANK YOU
post #2 of 4

What is CEC  ?

 

If you think you're worth your salt, buy into it and make it a success.

post #3 of 4

CEC = Certified Executive Chef

post #4 of 4

Your post reads as if it is already done. Was there no compensation agreement in place first? Did you do all that already with no payment plan? 

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