We all know that being a chef is tiring, working day and night, hard and frustrating, so many chef friends have a dream, which is to open their own shop and become the boss.

But being a chef is one thing, being a boss is another, so some chef friends asked, what are the chances of success if I work alone?

With their questions, we consulted some well-known restaurant owners, and from their mouths we learned some things that the owners know well but the chefs may not necessarily know. To sum up, if a chef wants to be a boss, he must know at least these 20 things. (Professional recipes are updated daily to help chefs grow! Welcome to follow "Red Kitchen")

Purchasing raw materials is a big knowledge. You must pay attention to choosing those with regular manufacturers, regular outer packaging, and production dates. product. At the same time, you must be extra careful when choosing food additives. You must use additives from regular manufacturers. Otherwise, the strong flavor may come out and endanger the health of your guests.

When you are a chef, there are many things that you do not need to consider, but it is different when you are a boss. The most important thing is to do a good job in selecting the location of the restaurant.

First of all, you have to consider traffic. If there is a one-way street in front of the door, it may be less popular than a two-way street. It is recommended to explore the target area in advance to see the usual passenger flow and crowd composition, which may directly affect the hotel's passenger flow.

The human heart is full of flesh, and even if you have thought everything through and done it thoughtfully when you first open a store, there will inevitably be flaws. At this time, winning customers with your heart is the most practical and effective way. Let customers give their opinions more often and pay attention to details to make customers feel at home and make them feel very close.

Reducing costs and ensuring profits is easier said than done. Remember, when the hotel is open for one day, regardless of whether there is any turnover, the rent and staff expenses must be bundled together and included in the cost. Therefore, it is necessary to calculate the accounts before opening a store. It is best to find professionals to help you analyze and see what expenses may occur in addition to daily turnover.