Hi all, I'm new here! I'm a new owner to be. While I have some personal exposure to the industry, my professional experience in the industry all business side of things so I look forward to learning a lot. As much as I love watching Iron Chef and stuff (lol) I'm obviously no chef. I understand costing and things like that but the "artistic" side of things, my knowledge doesn't go beyond "being a good cook". There are some changes I want to make to the menu at the restaurant I'm purchasing. I have an idea of where I want to take it but I need professional help to create a menu that makes sense in the kitchen including prep and pick up procedures, ingredients usage, etc. So I want to hire a chef consultant. What is the best way to look for them? Just having been around the business, I'm not sure that I want to look for a "career consultant". I wonder if it's realistic to find a currently working chef who wants to take a gig on the side to make extra bucks? Also, if any of you have experience with something like this, how does payment work? I assume I'll pay them on 1099? Will it be hourly? or contract rate? What is the ballpark figure I should be thinking? Sorry if these are real basic questions but I've never hired anyone in this capacity before. Thank you all, happy to join this community.