Hi everyone. My name is Lethabo from South Africa. I'm trying to break in to the urban culinery kitchen garden design, installation and maintenance business but i keep hitting a couple of walls. Im a self-taught organic gardener focusing on herbs vegetables and edible flowers.
Firstly is this service something that Chefs would be willing to acquire or would you rather go to a course and learn how to do it yourself.
The fees I'm looking to charge are more in line with a landscape designer fees, so the structure would include a consultation fee, a design fee, an installation fee and a fee for maintenance. I'm also looking at an option to do maintenance training with the chefs so care for the garden can be left to the restaurant. Would this fee structure work for a restaurant, especially the little cafe at the corner trying to cut down on costs?
If my landscape design approach is not suitable what would you consider appropriate for the industry?
I appreciate your assistance in this regard.
