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Do you require professional training for your staff or menu development for authentic Italian and Mediterranean Cuisine? Whether you already have a successful restaurant, need to update or are considering a rollout, Restoconsulting can assist in full immersion staff training or to perfect your menu or concept.
- Private and corporate cooking classes
- Food critiques
- Food write-ups for magazines, cook books etc.
- Advice concerning kitchen design for professional and private use
- Opening a restaurant
- Restaurant management crisis
- Kitchen management crisis
- Menu design
Do You Have A Full Time executive Chef?
My experience tells me that you have to be a pretty large company to justify the kind of commitment it takes to carry a full-time executive chef. Yet, I believe that virtually every foodservice company needs access to a Chef for R & D projects, trade show presentations, sales meetings end-user presentations.
Our fees are as follows: $50 to $70 an hour plus expenses
Invoice |
What the invoice includes |
Payment schedule |
Initial Deposit Invoice |
This invoice covers a deposit for the project. The invoice is issued to the client and payment is received before work begins on the project |
50 % of estimated total cost |
Mid-way Milestone Payment |
This invoice is payable at the mid-point of the project |
30 % of estimated total cost |
Completion Final Invoice |
This invoice is payable upon delivery of the final project |
20 % of estimated total cost |
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FOR ALL YOUR PROJECT THAT REQUIRE A PROFESSIONAL CHEf EXPERTISE