Guest guest Posted March 11, 2011 Report Share Posted March 11, 2011 I have a quick question about consulting fees: For those of you who may do recipe analysis, what typically is your fee? Do you do a per hour charge? Or is it a bundle-type package? Thanks Staci Freeworth sfreeworth@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2011 Report Share Posted March 11, 2011 Haven't done one yet, but I have been asked and my fees will be $100 per hour - the same that I charge for doing a regular consultation or when asked to give talks... Good luck! From: rd-usa [mailto:rd-usa ] On Behalf Of staci freeworth Sent: Friday, March 11, 2011 10:57 AM To: rd-usa Subject: consulting fees I have a quick question about consulting fees: For those of you who may do recipe analysis, what typically is your fee? Do you do a per hour charge? Or is it a bundle-type package? Thanks Staci Freeworth sfreeworth@...<mailto:sfreeworth%40yahoo.com> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 For recipe analysis, I charge by the recipe. Some people charge more over a certain number of ingredients tho I never have. Reviewing each recipe for all ingredients and letting the originator know of missing items may be worthwhile to charge by the hour. Make sure that you identify your standard for excluding optional ingredients, salt and pepper to taste, garnishes, etc, inclusion of all or part of a marinade, butter to brown in, amount of flour used for dredging. Recent recipe analysis included a recipe ingredient of 1 cup of flour for dredging 4 chicken breasts. no recipe uses 1 cup of flour for dredging! Iwas surprized to learn that some recipe developers do not try the recipes. The just think up the recipe ingredients with no indication of the amount. Sometimes they do not make sense! Hope this helps, Anne Anne Schreiner, RD, LDN, CDE Dietitian/Nutritionist/Educator NutriNutRD@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 To add to Anne's reply, you also need to make sure there are no sub-recipes within the recipes (that will take you longer). If there are, you need to be able to price those out differently or explain to the client why you charge more per recipe for them (or why it takes longer if you're charging per hour). Explain that you will have a list of questions a few days before the analysis is complete and make sure to ask what information they would like for their analysis and the format. If you're clear at the beginning, you will encounter less issues at the end. I like to charge per recipe as it averages out at the end. Hope that helps, -Toby Toby Amidor, MS RD CDN Food & Nutrition Consultant Nutrition Expert, FoodNetwork.com Nutrition Advisor, FitStudio (powered by Sears) Adjunct Professor, Teachers College, Columbia University Adjunct Professor, The Art Institute Online, Restaurant Management <http://tobyamidornutrition.com> http://tobyamidornutrition.com toby@... Facebook: <http://www.facebook.com/tobyamidornutrition> www.facebook.com/tobyamidornutrition Twitter: @tobyamidor From: rd-usa [mailto:rd-usa ] On Behalf Of NutriNutRD@... Sent: Sunday, March 13, 2011 8:35 PM To: rd-usa Subject: Re: consulting fees For recipe analysis, I charge by the recipe. Some people charge more over a certain number of ingredients tho I never have. Reviewing each recipe for all ingredients and letting the originator know of missing items may be worthwhile to charge by the hour. Make sure that you identify your standard for excluding optional ingredients, salt and pepper to taste, garnishes, etc, inclusion of all or part of a marinade, butter to brown in, amount of flour used for dredging. Recent recipe analysis included a recipe ingredient of 1 cup of flour for dredging 4 chicken breasts. no recipe uses 1 cup of flour for dredging! Iwas surprized to learn that some recipe developers do not try the recipes. The just think up the recipe ingredients with no indication of the amount. Sometimes they do not make sense! Hope this helps, Anne Anne Schreiner, RD, LDN, CDE Dietitian/Nutritionist/Educator NutriNutRD@... <mailto:NutriNutRD%40aol.com> Quote Link to comment Share on other sites More sharing options...
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