Why do some restaurant chefs work in a restaurant for more than ten years without thinking of leavin

<>1. I haven't thought about the way out after the change of lanes. It is easy to change careers, but it is difficult to do, which industry to turn to, which industry is suitable for you, it is difficult to decide, and "change jobs for three months, change careers for three years", no one dares to try to change jobs easily before thinking about it.

2. When people reach middle age, they dare not easily change jobs. This is because after more than 20 years of cooking experience, cooking skills have been greatly improved, and even formed their own cuisine style, at this time, it is a pity to change careers, but not to change careers, it is so hard to make money, I can't help but remind me of a sentence "chicken ribs, chicken ribs, the food is delicious, and it is a pity to abandon it". In addition, chefs in their thirties and forties, both old and young, especially chefs from rural areas, have no pension, and their children are spending money to go to school.

3. Chefs have a common problem, either their jobs are unstable, or they don't want to start a business anymore if they are stable. Once the job is stable and the income is stable, he is reluctant to start a business, stability means drought and flood to ensure income, which is also related to the background of the chef, that is, children from the countryside, generation of farming, family environment and family culture are to pursue drought and flood income, that is, the idea of relying on the sky to eat. To correct it, I don't mean to belittle rural people, because I am also rural people.

Their biggest problem is that they don't dare to take risks! I don't want to fight! This is also a situation, due to the mentality of seeking stability, not daring to open a store, afraid of taking risks!

4. Most of the chefs have very good skills, but they don't know how to operate! Just the taste of a restaurant is not enough to guarantee the success of the store, and it is far more important than technology to be able to operate and manage a business. Chefs mostly study dishes and techniques, but rarely study the management of enterprises.

5. The ability to integrate resources is not good. Without external resources, such as industry and commerce, taxation, food and drug administration, urban management departments, fire departments, etc., there is no way to open a store. It was difficult for the chef to start a business, so he chose to continue working.

Because the treatment of this company is better, and then the leader is also better to this chef, if this chef works in this restaurant, the time is relatively free, the relationship between the boss and the chef is handled better, these chefs are persistent, and the business of the restaurant is better, so these chefs have a lot of liquidity.

Because the business conditions of these restaurants are relatively good, so these chefs work in this restaurant, the salary is relatively high, and then the leader is also better for the chefs, the chef's daily work pressure is not particularly large, the working hours are relatively free, not particularly depressed, the promotion opportunities are relatively high, and they can be sent to study every year.

The development of this restaurant is very good, and it also makes very good flavors, and because customers agree with their fried dishes, and only like their fried dishes, so they will not leave.

Why do chefs fail when they open their own restaurants? Chefs learn the knowledge of stir-frying. Rather than operating and managing.

What chefs learn is the staff, not the boss. What employees learn is always the routine of employees, and what the boss learns is always the routine of the boss. There was once a person who wanted to open a restaurant and had no experience in running a restaurant.

I thought of studying in a restaurant here, and I started as a waiter. Then the man studied for a couple of years and has been working there as a waiter. Because he stayed with the waiter for the past few years, and did not have contact with the boss.

A lot of the information he was exposed to was negative, such as when he saw that the dishes were bad or problematic, and the customers were in trouble. Then I thought more and more, and my courage became smaller and smaller, and then it seemed that the boss had been good to me in recent years. It's still good to have a salary every month, so I'll be here forever as a waiter.

When a chef opens a restaurant, he should ask someone who knows how to manage it to manage him, rather than manage it himself. This one has taught you a lot. You hire somebody to help you manage the restaurant, and then you take care of him, and if he does well, you give him a raise, and if he doesn't do well, you let him go.

No, change it again, so that you have management experience. There are many reasons why the chef has a high probability of failure in opening his own restaurant, and there is no one who can help him. The individual's technical ability is limited, the contact is not wide, there is no room for updating the dishes, and there is no attention to management, thinking that it is opened by himself anyway, as long as it does not lose money.

So invert the root cause of the final failure. People often say that if you sail against the current, if you don't advance, you will retreat. If you work hard and concentrate on running your own shop, you will definitely succeed;

Chef is just a profession, you just need to do your job well, to put it bluntly, it is to study how to do the food well, and to achieve the satisfaction of the guests. Restaurant owners need comprehensive skills, such as how to operate and manage, how to deal with some legal documents, and how to cater to all kinds of customers and things. The chef seems tired and busy every day, preparing all kinds of dishes, but as soon as he gets off work, he is liberated and can do his own thing.

The restaurant owner seems to be very leisurely every day, and his life is nourishing, but he pays not only physical and mental power every day, but also thinks about how to improve the attendance rate and how to run the store better. Generally speaking, being a boss is much more complicated than being a chef, and there are many chefs who don't understand these and just want to open a restaurant just to make the dishes well, so the chance of a chef failing to open a restaurant is more.

I don't think it's necessarily a failure, maybe some chefs are too concerned about financial interests, so the customers don't think it's cost-effective, so they won't come back, and the electricity will go out of business.

There is a certain difference between going to work and being your own boss, when you go to work, the amount of each dish is how much, there is an obvious dividing line, not more and no less, because if something goes wrong, you will be fined, you will be fired, but these concerns about opening your own store are significantly reduced, and the taste of the portion will change with your mood in all aspects.

No, it's very good for chefs to open their own restaurants, because chefs don't need to hire chefs anymore to open their own restaurants, and they can directly stir-fry their own dishes.

Because opening a restaurant is not complete, opening a restaurant in a stir-fry accident will fail, because he does not necessarily have a source of customers, or is capable and powerful, so he is suitable for only stir-frying and cooking.

This is because people who are good at cooking do not necessarily know how to operate. To do a good job, a restaurant must not only be good at cooking, but also good at operation and management.

Not all failures, there are no absolute things in the world, as long as you do it with your heart and work hard, success is close at hand!

Although there are many successful cases, the common reason for failure is not only the chef's lack of skill, but also some chefs only understand food, but do not understand the market and customer psychology, resulting in business strategy, cost conversion and other issues repeatedly hit a wall.

There are many reasons, such as not having the foundation to open a store: funds, stores, staff, etc. It's also possible that the chef doesn't make something tasty.

A chef's cooking skills are okay, but opening a restaurant is not only based on cooking skills, but also needs to be able to operate and manage!

Why do many chefs fail to open restaurants, people will think that chefs will not operate, in fact, this is not a simple operation problem, like many catering entrepreneurs, catering investment is small, the threshold for entry is low, and the capital flow is regarded as the first choice by many entrepreneurs, but often many entrepreneurs enter the catering industry, but in the end there is not much money, and chefs as an important department. An important technical job in the restaurant, but as an entrepreneur of catering investment, it is the same, many amateur entrepreneurs are a blank slate, and the advantage of the chef is his own craft, which can be completed independently, but for the overall operation of the restaurant is the same, many of them need to be learned and explored. It's not that there are no examples of successes, just some.

<> Meituan began to rise, the well-known chain Meituan that had just started to work begged you on the Internet, and then all kinds of benefits were promoted for free, without deducting points, at this time, as long as the chain store was done well, and cooking at this time was the most difficult moment, that is, you didn't understand network promotion, didn't understand management, didn't understand chain management (process standardization management), and in addition, it was also the most difficult time to recruit ordinary employees. At this time, everyone will stick together to keep warm. Why does opening a restaurant fail in the same way?

It's not without success, it's just a part of the few.

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Because most of the chefs don't run restaurants. Although the chef's cooking skills are very good, whether a restaurant can be popular or not mainly depends on the operation.

First of all, because the chef may have a strong ability to cook, but if you want to open a good restaurant, you not only need to have a good chef, but also have excellent ability in hotel management.

Many people tend to jump into such a fixed thinking, that is, people with certain professional expertise engaged in entrepreneurship in related industries often achieve good business results, just like the truth that chefs must make money when they open a restaurant, but in fact, the reality is so cruel, chefs who understand technology always fail to open a restaurant, what is the reason?

In fact, many people will also think that the chef's cooking skills are superb, and often opening a restaurant will make him make a lot of money, and he will definitely be able to do a good job in catering. The chef has only mastered a technology about catering, and the related business activities of catering must also take into account all aspects, including the chef's cooking skills, the marketing choice of the store, the best products, customer positioning, etc., so entrepreneurship and business are not only the existence of individual factors considered at present, but also obviously take into account all aspects.

The chef is only an important part of determining the quality of the catering business, and if there is a problem in other related links, it will still be difficult to maintain. In particular, many people who have been engaged in the chef industry for many years often lack management experience in business management, and manage the catering business with the mentality of an employed worker, so the role change function can not play a role.

It is undeniable that catering entrepreneurship is a comprehensive social activity, it is not just a single position can play a decisive role, at the same time, catering is also a need for the mutual cooperation of team members, whether it is the production of meals or the quality of service of the team, but also to achieve excellence, to meet the needs of consumers.

All in all, chefs do have more advantages than people who do not know cooking technology, but the decision does not play the most critical role, a person who understands technology and related management experience and knowledge, combined with various favorable factors such as the right time, place and people, then the success rate of entrepreneurship will be significantly improved.

There are many examples of chefs failing to open a restaurant, mainly because they can only cook, but they don't know how to operate and manage, after all, opening a restaurant requires managing a lot of things, not just being able to cook. Most bosses are business-minded and will make specific changes according to the changes in the market. Some things seem very simple, but they are very difficult to do, and the chef naturally has to stay in the kitchen.

Mainly because they have no business acumen and don't know how to open a restaurant. Chef is a very good profession, very good skills and very capable, but some chefs always feel that they should not only succumb to the small world of the kitchen, but should go to another way to open their own restaurant, so that they can make more money, and they will not become the party that gets paid, but the party that pays them. But nothing is so easy to do, and some people look at the restaurant owner very easily, but in fact, they also pay a lot of hardships and need to apply for various business licenses before opening a restaurant.

Personnel management is also required after the store is opened. Everything is handled by them, and having a business acumen will keep everything in order. <>

Chefs will find it easy to cook, and those who run restaurants will naturally need a certain amount of wisdom, and these bosses will generally learn hotel management or various marketing strategies. Everyone is familiar with their own major, but when it comes to the knowledge of another major, they will feel very confused. <>

It is normal for the chef to want to open a restaurant, but once the chef needs to stay in the kitchen when it opens, there is no time to deal with what happens in the hall, even if there is a problem, they don't know how to solve it, then it will cause customers to become more and more angry, the customer is God, they will naturally not come to the second time, the restaurant is not only through advertising, but also needs old customers to spread the word, once the service is not good, it will naturally be spread.