“Knead-2-Know Consulting, LTD.”
RESEARCH AND DEVELOPMENT

Klaus Tenbergen
CMB, CEPC, ASBPB, MSACA, Bäckermeister
President
Federal / Employer ID # 36-4169267


“Der Zuckerbäcker”
“Backe backe Kuchen,der Bäcker hat gerufen…”



* NEW PRODUCT DEVELOPMENT

* PRODUCT IDEATION

* PRODUCT PRESENTATIONS

* CUSTOMIZED PRODUCT SOLUTIONS THROUGH APPLIED FOODCONCEPTS

* NEW PRODUCT DEVELOPMENT


  • Ideate and Develop New Product Concepts with Consumer Impact
  • Project Management from Development to Launch
  • Standardized Production Formulas
  • Conduct Product Presentations
  • Coordinate operational procedures to deliver consistent Standards
  • Develop Recipe Packages suited to client requirements
  • Manage Product Development Process for Retail and Wholesale Bakeries
  • Provide Input and Support to Sales Teams
  • Flavor and Sensory Evaluations
  • Support on going Product and Service Development
  • Respond to any and all challenges

 FEE SCHEDULE

    One time fee of $300 to activate my consulting with your operation, which compensates for an initial consultation, phone calls, faxes and other paper work.

  • $175.00 per hour
  • $1,225.00 per day (7 hours)
  • $250.00 per hour over 7 hours
  • $5,600.00 per 5 day / 35 hour week
  • $250.00 per hour over 35 hours per week.


    Projects can be subject to mileage paid at $ 0.75 per mile.
    Development costs will be detailed and expensed back to the client.
    **Contracts will require 50% retainer on projected earnings unless otherwise negotiated.
    Final Payment on all accounts is due on receipt of invoice.

    Travel will be at the expense of the client.
    Including: airfare, hotel, meal and rental car expenses.
    **Retainer on travel expense will be required 7 days prior to trip date.

Klaus Tenbergen, CMB, CEPC, ASBPB, MSM, MSACA
President
Knead-2-Know Consulting, LTD.
4538 N. Waterside Dr.
Clovis, CA
93619-4703
USA


Nextel: 110*533737*12
Tel.: 559-994-6434


http://www.knead-2-know.com
e-mail: ktenbergen@comcast.net

Co-author of On Baking - A text book of Baking and Pastry Fundamentals
On Baking is the Winner of the Gourmand World Cookbook Awards 2004



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