With regard to rush fees. I've always followed the practice of an audio/visual production company I worked for long ago. That is to charge a graduated percentage based on how much of a rush. ie - 48 hours = 100%, 72 hours = 65%, 96 hours = 50%, et al. That was an accepted practice by corporations as well as ad agencies. Those percentages included production time as well as materials.
Amazing!!! This is so helpful! One thought on the LLC - I'd suggested researching it before creating it. In California we have the pleasure of paying $800 just to have a company in this state - you pay this fee even if you make $0.
...Stop ignoring your gut, you have it for a reason... 🤣😂😅 OMG Joanie, you get me laughing each time I listen to you! Thanks so much for this video. As always packed full of great and useful info!
I have an unrelated question: I’m not a good cook. I mean: I’m not bad, but I know nothing anything about styling. I’ve been a pragmatic cook my whole life. Do you think it’s still feasible to pursue this route and become a food photographer? How long does it take to learn to cook pretty food?
With regard to rush fees. I've always followed the practice of an audio/visual production company I worked for long ago. That is to charge a graduated percentage based on how much of a rush. ie - 48 hours = 100%, 72 hours = 65%, 96 hours = 50%, et al. That was an accepted practice by corporations as well as ad agencies. Those percentages included production time as well as materials.
Thank you for this info! You have the most helpful and comprehensive food photo videos of all time!!!!❤
This is extremely vital information. Thank you so much for sharing it. I'm definitely going to watch it again, a few more times.
You're so welcome!
Amazing!!! This is so helpful! One thought on the LLC - I'd suggested researching it before creating it. In California we have the pleasure of paying $800 just to have a company in this state - you pay this fee even if you make $0.
That's $800 a year - every year in California.
A “rush” premium could be a % of the bid price. That might be, say 15% upcharge.
Oooh, great strategy! Makes sense.
...Stop ignoring your gut, you have it for a reason... 🤣😂😅 OMG Joanie, you get me laughing each time I listen to you! Thanks so much for this video. As always packed full of great and useful info!
Very informative video 📸
Glad you think so!
This was super helpful! 🙌🏻 PS. I’m the one who asked the last question. 🙈 Thank you for answering it!
I have an unrelated question: I’m not a good cook. I mean: I’m not bad, but I know nothing anything about styling. I’ve been a pragmatic cook my whole life. Do you think it’s still feasible to pursue this route and become a food photographer? How long does it take to learn to cook pretty food?
Should food photographers who are selling only to food bloggers have a licensing agreement? These contracts will look pretty different, right?
do you have a minimum project amount that you work for? When asked for 2 or 3 photos how do you make it worth your while?
I don't have a set minimum. Would depend on the job, but generally I don't take jobs that won't fill at least a full day of work.