The Stresses of the Industry

Discussion in 'Professional Chefs' started by cacioepepe, Jul 26, 2013.

  1. cacioepepe

    cacioepepe

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  2. lagom

    lagom

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    Its a tragic course of events. This business can definatly take its toll on you if you dont maintain control of it. As much as I love food and the art of cooking it I refuse to ruin my life for it. Some of the best advice I have ever got was many years ago from my first job was that while we are practing an art we are working in a business, and you need to think like a businessman first. As an owner I have the responsibility to myself, staff, vendors and customers. My customers get great food and service, myself, staff, and vendors get income. As a businessman I have to have the balance between all concerned. Sometimes that means tough decisitions, maybe not to offer a dish, or a service, orr even to open a new place. As an owner or chef you always have to keep the bottom line in the front of your mind, right next to the thought of offering Kobe beef. When that was a rambling bunch of words but I hope I got the point accross, that being, unfortunalty it always comes down tonthe almighty dollar, or in my case, svenska kronor. Its a damn shame.