A good chef wants to open a restaurant, by definition he should have the innate conditions, he opened the restaurant will make money, right? But this is not necessarily the case. You are an excellent chef is not false, your cooking skills are very superb, but the art of specialization, a restaurant open good? Not entirely dependent on the chef's good or bad, there are many aspects of the factors affecting, such as customer base, such as marketing tools and so on.

1, the chef's culinary skills, although the soul of the restaurant, but not the restaurant's dominant

Master-level chef to open a restaurant, may not be able to make money. Because there is a distance between the chef and the owner of the operator, the chef is concerned about the culinary arts, he is thinking of their own culinary excellence, while the owner of the strategy is how to make the restaurant open, open a long time to be able to make money. The biggest difference between a chef and a boss is that one is thinking about how to create more economic benefits, while the other is thinking about improving his skills. It can be said that the essence of a restaurant lies in the chef's culinary skills, but the chef's culinary skills are not the dominant factor in determining whether or not the restaurant is profitable.

2, the chef thought of using good materials to produce high-grade dishes, and make money contradictory

In business business bosses open restaurants, think of how to make money with very little to pay, earn more income, if you do not think about making money, people open restaurants to do what? And a superb chef, he thought of some better materials to produce high-grade dishes, if the use of some low-quality raw materials to produce out of the dishes, the chef will feel that this is to hit their own face, blind to their own cooking skills. This in itself is contradictory to making money. Restaurants want to make money, the most fundamental point is that his income must be greater than his pay, wool comes out of the sheep's body, in the production of materials accordingly will not use that kind of special high-grade. This in itself and the purpose of the chef is contrary to the chef, so many master-level chef opened a restaurant, most of them lose money.

Personally, I still feel that the chef is doing a good job as a chef, in his own technical field, constantly innovating, and perfecting his own cooking skills. Let the owner take care of opening the restaurant, we just give him a good job.