I studied at the culinary school for three years chef, after graduation in a few hotels have worked, that they have mastered the secret of opening a restaurant, so also raise funds to open a restaurant.
Opening a restaurant and when the chef is different, is the most comprehensive test of their ability, this if you do not have the store planning and networking is very difficult to do. Open restaurant is a hard line, when the boss is not as simple as frying, you need to consider these factors:
1. restaurant site: restaurant site is the most important, if there is no good corner, then " wine is also afraid of the deep alley. ".
2. The hotel's target customers: this determines the success of the hotel business with or without the hotel's style of decoration, the hotel's food pricing, the types of meals should be considered for the target customer service.
3. service personnel and kitchen management: Now the hotel waiters and kitchen management is the most difficult, because they are young people, here do not stay there are other places to be, with the boss " juggling " not out of the work, this depends on the boss! The management of the means.
4. All aspects of the relationship between the point: open the hotel to deal with all aspects, especially how to retain old customers, the development of new customers, this is a very headache.
5. Daily purchase of ingredients: The earliest batch of market purchasers are basically hotel owners, the quality of ingredients, the price of these are hotel owners to consider the problem. The main thing is that the loss rate of ingredients this boss does not grasp the good, the basic hotel lost money shut down is not far away.
6. The pressure and responsibility of the body: When the boss can not be "hands off the cabinet", the store is your heart and soul, for the sake of the staff, but also for the sake of the development of the hotel. And how to put out the money back, the pressure is also huge, worry about a lot of things on the fire.
Opening a restaurant is a test of a person's ability to integrate, this is not related to whether or not you can fry, and the main thing is that you have the capital to be able to come up with the money.
Why don't capable chefs open their own restaurants? Chefs can only make more and more money if they do a good job, and it will be very stable, but if they don't do a good job, they will lose all their money. Many of my classmates have been working as chefs for more than 20 years, and have no intention of opening their own restaurants, because they have seen too many restaurants close down, and it is not as stable and comfortable as working. This is the reason why capable chefs are reluctant to open restaurants.Two different things, do well not necessarily sell well! The location of the renovation of the exposure to attract late maintenance, these things are not just cooking on the line, now is not afraid of the deep alley times,
Part-time work only need to do a good job on the dishes on the line! The first thing you need to do is to get your hands dirty and get the job done!
This and you ask a lot of professional managers do so well, why do not they come out to start their own business as a silly question.
1, is a general rather than a handsome talent
There is a superior ability, that is your advantage. You can excel in your field. As a chef, the best thing you can do should be to cook a good meal. And opening a restaurant is not just as simple as burning food, you have to have a keen eye for business and management skills, from the choice of store, publicity and the management of personnel, these are no longer a chef can accomplish.
And in a platform that others have built a good above, you just be responsible for cooking on it, the other have the boss to unify arrangements, so that you can better play out your strengths, but also more time and energy invested in their own professional above, so that the results will naturally be better.
2, the risk of opening a store
For many people, being a chef is also a career, by getting paid, but also more stable. Not who have so much ambition, have to toss to do business, work steadily nothing bad, do not have to worry about so many things. And open the store is not the same, busy every day this and that, the last may also lose money to earn money, the risk is still quite big, many people have wives and children, where there is so much courage to blind fold.
Why is the speech teacher, talking about the success of the case, the head of the road, to be so simple, how he did not go?
The food is done well no use ah, you can afford to lose ah, but also rent and decoration, staffing also have to buy goods to operate, open after a year and a half is not necessarily on the profitability of these things and cooking is not next to ah, but also anxious to death of the cook ah!
Hello everyone, I am Yin Xiaoya. Why don't capable cooks go to the store? Able to refer to a single dish to do very successful. At the same time also have a business mind. Because in the kitchen catering industry to fight so many years. There are also many success stories, there are also many cases of failure. There are just a lot of peers, just measuring their own a standard, there is no self-confidence only. Considering their own age, their own a family, their own a hard-earned money accumulated for so long, once invested in, successful, okay, if not successful, that is, indebtedness from scratch, do not dare to go to take their own step.
Cooks and bosses are two different things!
Why Taobao Pinduoduo lecturer, they are not open a store, a reason, their own when the teacher earns as much as open the store to earn money, Taobao store to open cattle, the old earn money
You raise the question so level how to not go to produce a book of "100,000 why"