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Food & Beverage Consultant
A food and beverage consultant is the senior advisor hired to design or fix an entire F&B program — concept brief, menu engineering, recipe development, kitchen flow, sourcing strategy, beverage program, and post-open optimization. They are not the salaried Executive Chef, not the Bar Manager, and not the beverage-only mixologist. Engagements are project, retainer, or equity-bearing, with day rates of $200–$600 for tactical work and $50K–$250K project fees for full pre-opening builds. NYC names: Steven Star, Drew Nieporent's MRG advisory, Will Guidara's Welcome Conferences.
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