hello to mike and others,
I was just surfing here and saw this post - had to join to pipe-in my 2 cents.
I've also got more questions than answers, more for your client.. how does a
chain go out and hire a guy with no food experience?
I echo the thoughts of michael, as a professional food photographer a huge number
of things come into play in pricing a shoot.
Not having seen the quality of your food work, and I am assuming you showed
this client at least some tests..it is almost impossible to suggest a fee..
we all can add up the expenses involved in shooting on location in a restaurant
kitchen..what you have to do is guess what you are worth, guess what value the
shots have to that particular client.. I know what I would want, and also what I need
to charge to stay in business. Client being a chain makes a huge difference, that is why
a local newspaper ad shoot does not pay what a national consumer ad pays.
You have to live with your fee, next week they might come back and want 3 times the shots,
in twice the time, oh and by the way, the shots are going to be used in the next tv spot.
will you still be happy with your flat fee and rights that you issued?
Start high and neogoiate down.. as they are doing the opposite...
and fyi, they are called food stylists.. the ones who make your plate of mush look edible.
good luck and go easy with the oil.
paul
