FAQ
1. Why do I need a food consultant?
When your project is centred around food, an experienced and professional food consultant offers the opportunity to access the skill and experience without the ongoing cost of engaging a full time Executive chef.
2. How much does a consultant cost?
The cost of engaging a food consultant is based on the type of work, whether there is intellectual property involved and the amount of time.
3. Is there a minimum fee?
Yes – 3 hours work.
4. When is the best time to get a food consultant on board?
When you get started on the business planning it is sensible to get the food consultant to review and advise on concept, site, design and launch plan.
5. How long does a food consultant remain actively involved in the business?
The consultant can be engaged for as long as is needed to get the project to completion. Often businesses will continue with short sessions that may involve training, menu changes and updates to procedures on a periodic basis.
Progress and planning can be discussed and adjusted prior and throughout each stage of the project.