We just launched an off-site catering business aimed for social and corporate clients in and around the Detroit Area. we are currently 2 operators, one specializing in booking and coordinating events, while the other in coordinating food preparation and service. Now we are both young and ambitious, taking calculated risks and we try to plan out things ahead of time, as we have learned successful caterers do, we each have less than 6 years of experience in food industry but we like rapid evolution. we enjoy cooking meals, and we have gotten positive feedback on our style, but we are both limited in our culinary expertise. In order to develop a great menu, I have come up with the idea of placing an add in two local culinary schools, asking for a catering chef to develop a menu and it's ingredients for us (one time consultation), of course for a fee! is this the Right way to do this?? if we obtain economy's of scale, we would like to employ culinary students and grow our relationship with the schools. could anyone elaborate on this a bit, what are the cons and the trade-offs. is it realistic? what should the expected cost of designing a menu be?