|
Q: "How
much might I expect to pay a consultant for a specific project?” |
|
A: Fee
structures vary according to the length, complexity, and amount of
travel and expense required for the project.
Consulting fees may be
quoted as lump sum estimates, hourly fees, or as long-term retainer
fees, according to the type of project. |
|
Q: "In
what ways can an independent consultant help me with my complicated food
processing and regulatory concerns?" |
|
A: Despite
your functional need area, or your specific problem, the chances are
that we have the experienced and have solved the same problem in small
and large company environments. |
|
Q: “Why
should I hire you to help me?" |
|
A: I
have over 25 years experience in the food service industry either
working in it or being a governmental regulator.
I
know the practical and regulatory aspects of a food operation. I am also
very familiar with casino operations that differ greatly from other
business environments. My approach is direct, efficient, and focuses on
problem solving. This saves time and money. |
|
Q: “Can
I set up a retainer agreement with you?” |
|
A: Of
course. Depending on your
needs, the fee would vary. If
you don’t use my services for a month, then your “balance” is carried
forward. We will negotiate a
mutually agreeable fee schedule. |
|
Q: “What
are your typical fees?" |
|
A: This
is difficult to determine without knowing the project and its
scope. However, I can provide some typical fees as of January 2011: |
|
Type of
Work |
Hourly rate
|
|
Consultations |
$175 |
|
E-mail |
No charge |
|
Investigations |
$170 |
|
On-site
visits, inspections |
$175 |
|
Research |
$75 |
|
Travel
time |
$25 |
|
Plans
and plan reviews |
$75 |
|
|
|
|
Out
of pocket expenses |
Actual amount |
|
|
Q: “What
is a typical retainer agreement?" |
|
A: Monthly
example summary:
Usually $500 per month paid regularly.
I
bill against this retainer and will provide monthly accounting of the
services performed.
The excess time will be billed at the end of the
month. Any retainer balance
will be applied to next month’s billing.
Fees are based on those described previously. |
|
Q: Why do I need audits/inspections of my facilities? |
| A: An
inspection is a training tool for employees. Employees can be instructed
on specific food safety issues.
Written reports
offer guidance on existing food safety issues and provide solutions to
any problems found.
Monitoring the whole facility ensures that
improvements and upgrades are performed at the same time.
An inspection ensures compliance with regulatory
agencies.
Inspections give the owner peace of mind because
employees will be alert for unannounced audits by knowing how
to respond
to future audits and avoid compromising company interests.
The use of our services reinforces management's desire
to run a food-safe and sanitary environment. |
