Posted by sam sears cec on March 11, 19101 at 18:49:49 :
In Reply to: Dessert menu consulting - how much to charge? posted by Lianne on March 09, 19101 at 20:29:17 :
: My husband, who is a Pastry Chef has been asked to help upgrade an upscale catering company's dessert menu. He will be designing a menu with them and then teaching them how to execute it. Has anyone out there done this and would you mind telling us how much you were charged? We aren't sure what the rates are for this and having trouble finding info on it. Thanks so much for any input.
Lianne emailed me personally to ask about a price for her husband's signature creme brulee recipe to a restaurant outlet he is planning to consult to.....Lianne, I tried repeatedly to email you personally, to no avail...so here is my answer: I would need to know the approximate sales volume of the outlet, how many of your husband's signature brulee could the realistically move in a week or month?, what is the approximate food cost & labor cost per unit?, did they (the restaurant ownership) have your husbands dessert elsewhere or did he serve it to them in a blind tasting?....let me know.........and I'll give you my opinion........sam sears, cec