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[anisht]

I am looking to start a new wrap restaurant concept modeled after Chipotle in the Dallas Fort Worth area and am looking for advice. I am just about finished with a business plan to take to the SBA for funding help. I am trying to figure out fair compensation for a local chef that I am currently in talks with to help develop the concept. He will R&D the Menu, design the kitchen, setup suppliers, and initially hire and train staff. Can someone out there give me some general guidance on setting up compensation. Thanks

[mikejohn860]

hi....
Anisht...
why don't you hire a planer, or an assistance who can assist you...
you know every thing you need guidance take it from any professional man, because you are investing a lot of money and time any wrong or half advise can end up as troublesome....

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