New Dessert Bar Menu Design - How to Price?

Discussion in 'Professional Pastry Chefs' started by katzai, Mar 7, 2016.

  1. katzai


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    Professional Chef
    Hi All,

    I am a Chef in HK with my own Gastropub. I was asked to consult for a new business opening in China which is a dessert place. I used to be a Pastry Chef in LA before moving back to Asia.

    The clients wants a menu with approximately 30 desserts in about 5-6 categories. He requested Wow factors and as unique as possible.
    He asked how much I charge but I have no idea how to charge such a big dessert menu.
    At this point in time, I am just required to create the menu and provide recipes. I might be needed to travel to China when it gets closer to the opening but I am not required to find vendors nor equipment. The client had spent over a year researching about all that already.

    So my question for my fellow chefs is how much should I charge? Should I do it per hour or a flat rate for the job?

    Thank you in advance for any advice or suggestions!!

    Chef Kat