GoodScout
Well-known member
- Joined
- Sep 25, 2012
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We have reached the point that we have enough private dinners, summer farm-to-table dinners, and wedding rehearsal dinners and receptions that we need to hire a qualified cook or chef to handle dinners (we don't want to be doing breakfast at 5am and then staying up til 10pm cleaning up).
We don't have (nor do we want) a full restaurant, but we've begun discussions with a very nice and qualified cook for a local restaurant that just closed up shop. We want to bring him on board, but are trying to figure out how to structure a compensation package. We could just pay him hourly, but we'd like to incent him to grow our food business (short of opening a full-time restaurant in our dining room).
His former restaurant had a popular brunch, and we think locals will support a twice-a-month brunch that would happen after our regular guests have eaten breakfast and are checking out. We've told him if he can bring that on-line we'd be willing to share some of the profits with him.
Does anyone have a cook on staff? And how to you compensate him/her so that both you and they make money?
We don't have (nor do we want) a full restaurant, but we've begun discussions with a very nice and qualified cook for a local restaurant that just closed up shop. We want to bring him on board, but are trying to figure out how to structure a compensation package. We could just pay him hourly, but we'd like to incent him to grow our food business (short of opening a full-time restaurant in our dining room).
His former restaurant had a popular brunch, and we think locals will support a twice-a-month brunch that would happen after our regular guests have eaten breakfast and are checking out. We've told him if he can bring that on-line we'd be willing to share some of the profits with him.
Does anyone have a cook on staff? And how to you compensate him/her so that both you and they make money?