We are offering Consulting services to professionals and non-professionals too. We can develop standard operating procedures, costing menus, controlling inventory, product reliability and so on. If you have a restaurant and need help, please leave the following information: telephone, Fax, email, place of business and a slight description of what it is that you may require. Thank you for seeking our assistance.
Chef Gregory Our Fees are as Follows - $150 an hour plus expenses
- We accept payment by check or credit cards
| 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 | | Note: Travel fees are billed to the client and compensation for travel time is due in full, prior to travel date. | Scope of Work EXAMPLE Lab Formulation Services - One Sku • Soup - Base Formula Refinement Process • Samples Shipped for Comparison Trials - Finalization of Lab Samples Refinement of Required Product Characteristics - Flavor Profile & Strength - Texture - Viscosity and Density - Other Key Sensory Requirements - Shelf Life Requirements - Color Specification - Packaging Requirements (if applicable) Only additional costs that may be incurred... - Stability (shelf life) testing - Ingredients and Overnight Shipping expense (not to exceed $150) Please contact us for more information.
|
