Recipe Developing/Consulting Advice needed

Discussion in 'Pastries & Baking' started by chera, May 1, 2011.

  1. chera

    chera

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    A local chocolate/candy business contacted me to develop some recipes to replace some of their existing chocolates/truffles. They would like to be able to make this in their own shop and would need me to help them with not only developing the recipes, but training them, figuring out what equipment would be needed (possibly where and what to buy) as well as recommendations on production schedules.  I am confident I can develop the recipes but I have not done much private consulting.  My professional background runs mostly on running large hotel's pastry shops and bakeries.

    How do I begin to figure out what to charge for such services??
     
  2. panini

    panini

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    Hey Chef,

         I think a reasonable price might be something like 600. US a day for in shop.  120.hr. out.

    Not sure about Chocolate though. I would ring up FoodPump.

    Remember liability ins. before you go on site or start spending their money on equipment. (contract)

    HTH

    Panini
     
  3. chefedb

    chefedb

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    This is what I do only not in cake or pastry.  I charge $100.00-110. an hour minimum 5 hour day. Based on from time I leave my house. No tax, I do 1099 at end of year . Get all in writing including you giving them permission to use the formulas you developed while on their time. You can specify the type of equipment ,but not brand names as if something goes wrong with product, You only told them what they needed. Theirs was the final decision.
     
  4. chera

    chera

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    what/who is FoodPump?
     
  5. panini

    panini

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    Sorry,

    He is a long time chef member that has a similar operation. Chocolates and seating.
     
  6. chera

    chera

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    How would I contact/ring him?

    ,,,I'm new to this forum so unfamiliar with its ways.

    Thanks you!
     
  7. dorothys

    dorothys

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    Hi Chera,

    I might be able to help you but please let me know where you are based. I am a Chocolatier.