Many chefs have a good reputation in hotels, so they think they can open stores ... In fact, eight out of ten chefs in hotels open stores at a loss, while chefs in small shops often survive 80%, and even a few businesses are very good!
Why is this? Wouldn't it be better to cook in a big shop? There is actually a misunderstanding. Hotel chefs are often good at cooking, steaming and cold cuts, but they are often only proficient in one thing. But what about the chef? If business is good, you must fry and cook. When everything is done, business will be fine! If every dish is delicious and exquisite, it can be cooked at any roadside.
I worked as a chef from 1995. At that time, the salary was not high (about 600-800) and it was difficult to support the family, so I switched to other businesses. Later, when the house was built and the children were older, I chose 20 10 to open my own shop. Of course, before that, I worked as a chef for a year, and I am familiar with new dishes that I haven't been exposed to for years. The small shop I chose at that time was familiar with in the new store for a day or two, and customers generally praised it. Tell the truth, have solid basic skills, and learn everything at a glance. I stayed in the first store for half a year, and I think it's almost over. I am determined to resign. At that time, the boss raised his salary to keep him, but my goal was clear. If I want to open a shop, I must be familiar with new dishes. Each shop has different characteristics. I found a small shop, the size of four or five boxes, and worked for half a year, looking for a storefront outside at noon every day. Later, I found a facade in the new community, signed a contract, resigned, and the boss raised his salary to retain. ...
After more than a month's renovation, I opened a small shop with two floors, each of which is 50 square meters, aiming at home cooking. At that time, there were very few people living in the community, and the occupancy rate was less than 10%. People thought I died when I opened the shop, and I was caught off guard on the first day. Many people came in to taste it, so that my relatives and friends didn't eat until after two o'clock. ...
After that, the customers who ate on the first day kept bringing new friends, and new friends brought friends ... At that time, the cars were not as bad as the streets now, but by the time of eating, there was already a circle of cars and off-road vehicles in front of my shop. ...
They said my cooking was delicious, not all of it. Finally, I unconsciously went to the local car radio station and talked about my shop for several days.
Customers all recognize my cooking, so it is always full. It is common to miss several tables at noon every day. ...
But this is not a good thing. Customers only recognize my dishes, and they are too busy to hire a chef. As a result, the dishes they cooked were often rejected, saying that they were not cooked well. Actually, it is possible, but the details are different. If customers pay attention to it, there is nothing they can do. ...
Later, I changed one chef after another, but none of them could completely replace me ... I drove for four years, made some money, felt too tired, and changed careers.
Many chefs I have invited in succession are very good at introducing themselves, but the dishes cooked in my kitchen are really not so good ... I'm not denying their level, the store is really different! You did well in the big store. When someone orders you, you do it. If no one orders you, you have a rest. You are a famous teacher! But don't shop customers eat fish today?
So in the final analysis, if the chefs in big stores have comprehensive skills, they can definitely come out to open private restaurants to cook home-cooked dishes! The annual salary of two or three hundred thousand is not stressful. But if your craft is limited, then you need to find a partner. On a larger scale, everyone has several specialties, and still do the same job, and maybe earn more.
If you are broken, you can only say that your skills are limited, or your vision is too high and your positioning is outrageous ... without it!