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NEED HELP? What's a fair and/or average price to create an entirely new menu?

post #1 of 7
Thread Starter 
A local restaurant that had been failing for the first 8 months of being open. I was given the task which i completed and successfully implemented a 98% scratch made menu. If anyone can give me an idea or need more info lemme know. Thank you in advance
post #2 of 7

Probably executive chef pay rate broken down by the hour, with a maximum day rate I guess.

post #3 of 7

I don't understand...

 

Are you saying that the work is done, and now you want a figure for your compensation?

 

If that's the case, you are s.o.l., you have negotiate a figure before you start your work, same as any other contractor the world over does, and has done for centuries now.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
Reply
post #4 of 7
Quote:
Originally Posted by foodpump View Post
 

I don't understand...

 

Are you saying that the work is done, and now you want a figure for your compensation?

 

If that's the case, you are s.o.l., you have negotiate a figure before you start your work, same as any other contractor the world over does, and has done for centuries now.

 lmao, this made me laugh for a solid minute.

post #5 of 7

So what is the question?  What did you do for the place. Is it still in business?

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...

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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 #6 of 7

Well if its still around, and your menu is working well financially (proven in other words) then billing after the

work's done can actually work to your advantage and you can bill 2 arms and 1 leg.

Whereas beforehand the owner would see it as a risk. 

 

Of course, if they don't wanna pay you what you bill for, then we're back to the words of the

wise-yet-slightly-cynical foodpump: (who almost sorta admitted to being around for centuries:D)

 

Quote:

you are s.o.l., 
post #7 of 7

I really hope you had some kind of contractual agreement on paper. Something besides a verbal agreement as this can very easily escalate to you filing a complaint to get compensation for your time or work. But if the operator is actually going to pay you based on a verbal agreement, you would have to consider the amount of work you put into the menu. Did you just write out a menu based on an idea for the restaurant? Or were you in the kitchen night and day planning, testing, organizing equipment to meet the structural needs of the menu, working with vendors on products and prices for the menu? Tell us all the work that was done. I would expect you to have been paid either lump sum upfront for work or a fair rate hourly working through the menu. If you spent more than one week on the menu I would expect an hourly pay.

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