Hello chefs! I have a 1200 sq ft noodle shop in the heart of Alhambra, California where I've been serving up fresh stir-fry and soup noodles for the locals. I've clobbered together the recipes, but they aren't what you'd call 'professional'. My background is that I learned noodle making from my folks, and know how to make a good noodle dough + a few solid noodle dishes. What I'd like to do is to hire a professional to come in and spruce up the recipes from good to 'wow, I can't wait to come back'. I'm not asking for miracles, just more complex flavors without breaking the kitchen's back. My question is, what is market-rate for this service? Are chefs more interested in one-time gigs, or would they be interested in a partnership? Or should I even be considering a partner? Another idea I had because the market is so under-served, is to offer a American-style brunch menu. Are both projects too much to expect for one chef, or should I bring in specialists for each menu?