The Great Hall
consulting The Great Hall: consulting
By Chefferd (Chefferd) on Saturday, September 03, 2005 - 06:54 pm: Edit

Recently I've had three restaurants ask me to consult on their menu. When consulting is a dollar amount per recipe or dollar per hour better. Or is there other ways?

By Chefmanny (Chefmanny) on Sunday, September 04, 2005 - 07:52 am: Edit

Per hour with a minimum number of hoours is good, or if you know exactly what the job will entail, put it in writing and charge one fee. Be carefull items don't get added to the list as you go, that's why I say put it in writing.

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