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What should I pay for a menu consultant?

post #1 of 2
Thread Starter 

Hello chefs!

 

I have a 1200 sq ft noodle shop in the heart of Alhambra, California where I've been serving up fresh stir-fry and soup noodles for the locals. I've clobbered together the recipes, but they aren't what you'd call 'professional'. My background is that I learned noodle making from my folks, and know how to make a good noodle dough + a few solid noodle dishes. :)

 

What I'd like to do is to hire a professional to come in and spruce up the recipes from good to 'wow, I can't wait to come back'. I'm not asking for miracles, just more complex flavors without breaking the kitchen's back.

 

My question is, what is market-rate for this service? Are chefs more interested in one-time gigs, or would they be interested in a partnership? Or should I even be considering a partner?

 

Another idea I had because the market is so under-served, is to offer a American-style brunch menu. Are both projects too much to expect for one chef, or should I bring in specialists for each menu?

post #2 of 2

Forget about a partner---you can find a chef to help develop menu items---finding the chef may be the biggest challenge---

I'm not sure where to suggest looking---In Chicago,many specialty restaurants would consider some private cooking lessons to give you some new menu ideas---

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