Question
Topic: Other
Hospitality Consulting
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I am a 25 year veteran in the hospitality industry, with 20+ years in management, from family dining to high-end, fine dining. I am considering starting a consulting company primarily focused on small to mid sized restaurant operations.
My questions are:
Any recommendations on fee rates and billing payments?
Any experiences with consultants and pit fall avoidance strategies or experiences to ensure best results for all parties?
Any related advice?
Thank you genuinely in advance.
Todd