How come a chef-owner will spend 20 + years learning to be good at what he does by working in well known chefs kitchens day and nights and very little or no time at all learning the 'People Business'?
There is no better way for a potential chef-owner to learn the People Business than waiting tables in an upscale restaurant before starting out being a chef-owner!
Running around in the kitchens of your own or others, assuming you know what people like or dislike will only lead to disaster as a chef-owner!
No wonder there is so many restaurant failures in the the US
Just take one excample of how guests will much rather lie than telling you the truth when asked "how was everything"? 97% of the time they will lie and say "Great, we'll be back" They rather lie than having a confrontation and their friends thinking they are 'complainers' and not be re-invited out for dinner with same friends ever again!
But, try to call same guets
2 comments:
True, being connected with your guests is totally beneficial for business, since they might return with friends, and more friends means more customers. When you are an upcoming owner of an restaurant, loans are the first thing to think about, especially if you need funds to start up, and credit card financing is best if your business is small, so you can easily manage the payments.
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