I have a good friend who owns a bar/restaurant. We have been talking at length about ideas and concepts for new dishes. Since I am currently unemployed, I volunteered to get my food handlers card and work for him for free–to develop new recipes on my own time.
First off, did I make a mistake? He is the kind of friend that would help me paint my house and I would weed his garden, so that isn’t an issue.
Second, I frequently host for 10+ people at parties, but this could be different. What am I not anticipating?
Third what axis do I need to measure to determine if a recipe is a success? (Price, longevity, time to table, etc)?