1, the way out after the trip has not been decided yet. It's easier said than done. It's hard to decide which industry to switch to and which industry suits you. Besides, "It's pitiful to change jobs in three years", and no one dares to try to change jobs easily before thinking about it.

2. When people reach middle age, they are old and young, so they dare not jump ship easily. This is because after 20 years of practical cooking experience, cooking has been greatly improved, and even formed its own cooking style. It's a pity to change careers at this time, but it's hard to make money without changing careers, which reminds me of the phrase "chicken ribs, chicken ribs, delicious, it's a pity to abandon them." And there are chefs in their thirties and forties, especially from the countryside. Their parents have no pension, and their children are spending money on school. As the pillar of the family, if you change your job in the wrong way, the whole family will lose their income, so they dare not jump ship easily.

Chefs have a common problem, either their jobs are unstable or they don't want to start a new business when they are stable. Once the job is stable and the income is stable, you are unwilling to start a business. Stability refers to ensuring harvest through drought and flood, which is also related to the origin of chefs. Children from rural areas, farmers from generation to generation, family environment and family culture all want to pursue the idea of ensuring harvest through drought and flood, that is, relying on the weather to eat. To correct, I didn't mean to belittle the rural people, because I am also a rural person. Their biggest problem is that they dare not take risks! Don't want to fight! This is also a situation, out of the mentality of seeking stability, dare not open a shop, afraid of taking risks!

Most chefs have good skills, but they don't know how to operate! The restaurant just tastes good, but it can't guarantee the success of the store. Managing and operating enterprises is far more important than technology. Chefs do not study technology most, and seldom study the operation of enterprises.

5. The ability of resource integration is not good. Without external resources such as industry and commerce, taxation, food and drug supervision, urban management departments and fire departments, there is no way to open a store. Let the chef start a business, so he chose to continue working.