How much should I charge to design the menu, the kitchen, the concept hire opening staff?

Discussion in 'Professional Chefs' started by chefgirl13, May 20, 2014.

  1. chefgirl13

    chefgirl13

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    I am a CEC. I went to check out a competitive space for where I was looking into openig a small bistro and fell into this consulting gig.

    I scrapped their plan, glorified subway, would not work. Sourced equipment, created the menu, am about ready to start testing it, designed the space, the musicians stage, and organized the music and the art. How much should I charge them?

    1500 sq feet with 650 catering space on the floor above. cafe anchors high end 400 unit studio apt building in Chicago.

    THANK YOU
     
  2. steve tphc

    steve tphc

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    What is CEC  ?

    If you think you're worth your salt, buy into it and make it a success.
     
    Last edited by a moderator: Jun 13, 2014
  3. chefchadnyc

    chefchadnyc

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    CEC = Certified Executive Chef
     
  4. chefwriter

    chefwriter

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    Your post reads as if it is already done. Was there no compensation agreement in place first? Did you do all that already with no payment plan?