Wholesale or Hourly

[thesmallpastry]

I am a professional baker with a small business.
Recently a friend also with a business asked me if I can bake for him, doing prep work i.e.
Mixing, scooping, storing cookies, Mixing cakes and freezing, Baking Pie shell, Mixing frostings ect...

I am wondering what would be the best approach to charging him for the work I provide.
hourly or by piece..

Is wholesale an option? Should I use my ingredients and his recipe and charge for a normal whole sale account?

Thoughts,
Thanks.

[JeanneCake]

If they are buying product from you, you'd charge them for what they order from you - you are providing the product (if it's cookies are you charging by the pound or the piece).

 

If  he needs help in his kitchen doing prep, you're an employee and you'd get paid by the hour most likely.