So far summer on the east end of Long Island is booking up nicely. Local party planners and caterers report a brisk business. The new price list shows that we have expanded our services and we can lead you in a number of different directions to profitability.
Chef Kevin Penner Culinary Consulting
New Consulting Rates: Spring 2015
Project Retainer: 28 days $15000.00+Overtime, travel, expenses
Weekly Retainer: 5 days $3750.00+ Overtime, travel, expenses
Kitchen Design: 5 days $4000.00+ $120/hour after initial forty hrs
Menu Design: Daily Rate $800.00+ $120/hour after initial forty hrs
HACCP/ROP Training: Daily Rate $800.00+ $120/hour after initial forty hrs
Food Cost/Training: Daily Rate $800.00+ $120/hour after initial forty hrs
Bookkeeper Training: Daily Rate $800.00 $120/hour after initial forty hrs
Kitchen Ops: Training Daily Rate $800.00 + $120/hour after initial forty hrs
Inventory Practices: Daily Rate $800.00+ $120/hour after initial forty hrs
Food Handling: Daily Rate $800.00+ $120/hour after initial forty hrs
Butchering/Skills: Daily Rate $800.00 + $120/hour after initial forty hrs
Charcuterie Program: Daily Rate $800.00+ $120/hour after initial forty hrs
Pastry Program: Daily Rate $1200.00 + $180/hour after initial forty hrs
Ethnic/Street Foods: Daily Rate $800.00+ $120/hour after initial forty hrs
Sous Vide: Daily Rate $1200.00+ $180/hour after initial forty hrs
Ordering/Systems: Daily Rate $1200.00+ $180/hour after initial forty hrs
Food Preservation: Daily Rate $1200.00 + $180/hour after initial forty hrs
Initial Consultation: 1-2 hours $300.00
The way billing works: In the beginning we estimate the amount of time needed for a specific project. Before the project begins we require 50% payment and the remainder, along with any overtime, is due upon completion. We also charge for travel under 200 miles on an hourly basis in one direction. Over 200 miles the client must pay for airfare and any overnight expenses. We do require a contract prior to beginning any work excluding the initial consultation.
Email inquiries can be directed to chefkevinpenner@gmail.com
