10 chefs opened restaurants and 9 closed down. Why?

Uncle 15 is a chef if he opens a restaurant. I am honored to be the only one in this sentence. Then why do so many people say that 10 chefs open restaurants and nine will close down? Uncle, let me tell you something.

The main staff of the restaurant are the boss and the chef. Take ordinary restaurants as an example, except star-rated hotels. The boss manages the whole restaurant's procurement, service, collection of money and even welcoming guests. What the boss should do is very clear, serve the customers well, save costs and satisfy the customers. Then the chef's role is to manage the safety of the kitchen, the quality of the dishes, and the most important thing is that the dishes should look good and delicious, and don't waste raw materials. This is the normal situation of the restaurant, which operates very harmoniously. This is the problem. If you are a chef and a boss, that's different. If you have several jobs, you will change a lot of ideas. As a professional chef, your goal is to have delicious dishes, but once you become a boss, you feel that you can save a lot of costs, such as soy sauce, which is a few dollars cheaper and dozens of dollars more expensive. As a chef, you will definitely choose the best, and if you have several jobs, you will choose the one with moderate price and similar use. But over time, you will become more and more like a boss, and you will forget the identity of a chef. Without the identity of a chef, you will bring your restaurant into danger step by step and eventually go bankrupt. On the other hand, if you think of yourself as a chef and only consider how to make delicious dishes and how to improve the quality of the dishes, it won't work. The cost is getting higher and higher, even exceeding the bearing capacity of the store itself. Without the boss's cost control, it is impossible to work until the end.

Secondly, because you are a chef, it is often confusing to open your own restaurant. Take myself as an example. I was deeply touched when I first opened the restaurant. The restaurant covers an area of over 65,438+000 square meters. There are six tables and two boxes in the hall. It is located in the dining pedestrian street. The whole street is full of restaurants. The location is still good, because my chef is not bad. The menu is my specialty, and the box is luxuriously decorated. Even the tableware on the table is similar to that in the hotel. Everyone must think I did a good job. I was blinded when I opened the store, and the store was deserted. Not many people came in, but they finally came. I can hardly understand my menu when ordering. At this time, I found that there was a big problem in my positioning, that is, opening the original small shop restaurant like a hotel. People who eat home-cooked food dare not come in, and people who eat high-end food look down on my shop. Fortunately, I changed dishes quickly, put up a banner in front of the door, and fried in 8 yuan on March 5, and beer was free during the opening period. After a month's activities, my shop finally got better and began to make money every month. If I don't change, I will have to close.

It is a difficult step from working part-time to being your own boss. Usually it's not the money. Many chefs like to open restaurants in partnership with several good friends in the same industry. This is more dangerous, and the bankruptcy will be faster, because everyone is in the same industry, and it is inevitable that the understanding of dishes is controversial. Now, there is a conflict of interest, and it is unclear who gets more for more work. Finally, the restaurant was divided before it could make money, and the restaurant was closed.

One more thing is that I can't hold on. Many chefs run restaurants that make money, but it is less likely to go out to work with him. In other words, after a tiring day, they can't make much money by working. Many people died on the way to becoming bosses. I once heard a friend say that if you want to make money, you have to make a lot of money. I think this sentence is right. If you don't insist, you are doomed to return to your original post and continue to work.

I'm a cook myself. Why didn't I go out of business? I've been groping my way to where I am today. I manage the kitchen of my restaurant and my wife is at the front desk. I focused on the quality of the dishes and served the ordinary people as a whole. Being a boss is really not easy. Do you agree with me?