Can be worked on a project basis and paid in instalments

Stage 1 Design of layout, sourcing of equipment
Stage 2 Recipe development and product sourcing and gathering
Stage 3 Training and commissioning

Maintain the high quality by retaining Maurice for advice with his
aftercare service on an annual basis at a fixed cost. This service
would also include being able to email him for day to day advice.

A daily rate can be applied if you are not doing a "concept
to commission" bakery or deli but require one of the listed services in
its own right.