Why can't the owner of the barbecue shop keep the barbecue master?

Barbecue shops and hot pot restaurants are the favorite catering methods for investors now. A good barbecue restaurant, besides the environment, people's livelihood and service, the taste of barbecue, that is, the chef's skill, is "crucial".

I cooked barbecue in the 1990s, because barbecue was just emerging at that time. In order to make more profits, I expanded my business projects and hired a master to do it. I am deeply touched by the profession of barbecue chef.

Why can't the owner of the barbecue shop keep the barbecue master? First, employees in the catering industry are highly mobile.

Conclusion: Barbecue chef is really the hardest job for catering practitioners. It is understandable that they choose a good salary and a good environment. If you want to keep the barbecue chef, it mainly depends on the treatment provided by the boss and humanized management. Barbecue shop owners don't need barbecues for several reasons. Welcome to continue to supplement!

First, many hotel owners don't know barbecue technology, and it is easy to disagree on the salary of barbecue chefs. Barbecue is a technical activity, the quality of craftsmanship directly affects the number of guests, and the level of treatment directly affects the stay of the barbecue master!

Second, barbecue is greatly influenced by seasonality. General beer barbecue is the first choice for summer diners, and the location is also random. In winter, only large restaurants barbecue indoors. Due to the location problem, some restaurants may not have barbecue conditions, but in the off-season, there are fewer guests, and the boss will not continue to pay high salaries. In the off-season, the barbecue chef will resign!

Third, there is fierce competition among barbecue shops. During the peak season, there will be many barbecue shops, large and small in scale. It is also the Eight Immortals who show their magical powers when recruiting barbecue chefs, and there will be many levels of salary. Many barbecues are short-term jobs and can't last long!

Fourth, many skilled barbecues "stand on their own feet". If you don't give the barbecuers a raise, people will go out and steal your business as usual. Finding a low-paid barbecue chef can't keep customers. The investment cost of this industry is not big, and craftsmanship is the core element. If you have skills, you can open a shop.

I used to do business in a barbecue shop opposite, and the location was good. The barbecue chef's various vegetarian dishes are particularly delicious, and the business is getting better and better. He stays open all night. The barbecue chef must be very tired. The boss and the barbecue chef increased their salary by 1000 yuan on the basis of the original 7000 yuan, thinking that the chef would be satisfied, but they resigned and left. It is said that he was poached by other owners because of his good craftsmanship. Barbecue food is unique, famous and needed.

The smoky barbecue environment is not good and affects health. My neighbor's husband upstairs has been cooking barbecues for others for many years. I suddenly had a dry cough for a while, went to check the middle stage of lung cancer, had an operation to remove it, recovered, and vowed never to barbecue again. He said that if you have less money, you will do other jobs, and eating too much barbecue will also cause cancer. Especially in hot weather, the weather is big and the temperature is high. Staying up late is particularly harmful to your health.

Some barbecues have been working outside for a long time, and when they see the boss making money day by day, they stay up late and work hard. They don't have much money, and there is no harm without comparison. So they had the idea of being their own boss and planned to work for several years. When the accumulated capital is enough to open a shop, they will quit their jobs and make a lot of money on the pavement. Many bosses start like this.

There is also a barbecue chef who cooperates with a rich boss to buy shares. The boss gives the capital, the barbecue chef gives the technology, and he has to pay back the salary and dividends. The barbecue chef is both a boss and an employee. He is definitely better than just working, and he will go all out. Business is booming and everyone is happy. Such a good thing, the boss can't keep the master no matter how high his salary is.

I do catering. Let me answer this question. First of all, I can tell you clearly that the main reason why barbecue shops can't keep barbecues is because of wages. I don't know if you know it, but there are three grades of barbecue.

Namely, barbecue apprentice, junior barbecue master, intermediate barbecue master and senior barbecue master. Generally, when recruiting barbecue chefs, most stores hire people below the intermediate level. After all, not all barbecue shops can continue to be popular, so if you hire a senior barbecue chef,

Then the salary alone will cost a lot, but the skills of these chefs below the intermediate level will improve obviously after working for a period of time. After all, the barbecue business is not too difficult, but once the barbecue technology is improved,

Then the corresponding salary will naturally increase. If the salary of these barbecues is not raised for a long time, then these chefs will naturally resign and leave, so salary is the biggest reason why barbecue shops can't keep barbecues, let alone barbecue shops. In terms of working environment and working hours,

It is also the secondary reason why many barbecues leave. I believe everyone knows that barbecue is mostly standing by the oven at work, and this job is nothing if it is in winter, but it will be in summer. I will feel the real high temperature.

Even if the air conditioner is on all the time, it won't make you feel comfortable, so this environmental aspect is also one of the secondary reasons for the barbecue chef to leave, not to mention that the working hours of the barbecue shop are arranged from night 17 to early morning 1, but have you thought about it?

I work until midnight every day. Can I really rest during the day? After all, if you rest without eating during the day, you are likely to be awakened by hunger, and the environment during the day is still noisy, so even if you want to have a good rest, you will be awakened. Therefore, this working time is also the secondary reason why barbecue shops can't keep people.

It is not an individual phenomenon that the owner of the barbecue shop can't keep the barbecue chef. This is a common phenomenon in the catering industry, which occurs in hot pot restaurants and Chinese restaurants.

All this stems from most of the reasons why Li Minghe employees leave their jobs.

Agree: Some chefs in small restaurants leave their jobs because the work is not proportional to the return and they can't meet expectations.

For enterprising and idealistic chefs, a small barbecue shop does not have much prospect. At this time, if you take too little money, you can't keep people.

Call on powerful people to join the partnership.

Name: At the start-up stage, many small restaurants can't afford to hire chefs with high salaries. At this time, as a boss, you can't give money, so you have to give employees names and glory.

As an entrepreneur or catering boss, if you want to attract powerful employees and partners, the premise is to have lofty ideals and goals. A team without lofty ideals and goals is a mob, and people with ability and strength disdain to associate with it.

It is the spiritual belief of the whole team to sum up the glory, ideals and goals of employees and partners except interests.

The reason is very simple, the barbecue shop has no technical content except the barbecue master! You can't cut meat? Can't string meat? Meat and vegetables can't be washed? Still can't serve and wash dishes? These jobs can basically be done by individuals. Only barbecue is a technical job! Don't look at barbecue and vegetables, when to turn them over, when to add what seasoning, and how much seasoning to add each time. I'm afraid not without a little experience.

The ingredients of the barbecue are almost the same, and the seasonings are those, such as salt, Chili powder and cumin. But why do some kebabs cooked in barbecue shops taste good, while others don't? It's either too old, too tender, too salty, too light, or too spicy ... and all these need to be measured by the barbecue chef. It can be said that a barbecue shop has to be open for a long time and its business is booming. The barbecue master is the top priority!

Therefore, whenever business is good, the boss will not be stingy with the salary of the barbecue chef. It's not delicious Who's coming? How can there be "regular customers" in this world? Whoever has the right price and good taste is his "old customer". But here's the problem. After all, the barbecue chef is a part-time job. The boss can't give him 10 million a month or share it with the barbecue chef, can he? This creates an embarrassing situation. The owner of the barbecue shop earns a lot of money because the barbecue chef is good at cooking, but the barbecue chef still gets those wages every month. The barbecue restaurant earns 100 thousand a month, and he takes so much; He earns 500 thousand a month, but he still takes that much. The barbecue chef's psychology is naturally unbalanced.

So, the next question came again. The barbecue shop has no technical content except the barbecue master. The cost of opening a barbecue shop is actually quite limited, which is nothing more than rent, labor, cost, plus some taxes (it is not known whether it will be paid). As long as it is "large-scale" as soon as it is started, most people can open it. At worst, put a barbecue stall on the side of the road! Barbecue chefs have their own skills, and the cost of opening a barbecue shop is not very high. Why do they have to work for others to earn dead wages? It's a barbecue anyway. Do it yourself, do it for others, it's all dry anyway ... So, after practicing the general skills, the barbecue chef will choose to go it alone. To put it bluntly, it is actually an interest. This is why when we go to barbecue, we often see the host's family barbecuing by themselves. I taught my apprentice to starve to death ... this sentence has been true since ancient times and is universally applicable!

Although this is a common phenomenon, it needs specific analysis. Some people always want to change jobs no matter what working environment they have worked in for a while, because they always think that this mountain is higher than that one, which will eventually lead to the loss of watermelons. And some people choose to give up this job because the work is too hard, and some people choose to leave because the salary is really not in line with their labor. In short, these three reasons are very common. As for the mobility of the barbecue chef, it may be because the work is too hard, so the salary is not in place and people can't stay. After all, iron camps and migrant workers in all walks of life are basically the same, depending on the situation.

My friend said the barbecue was not big enough. Why can't the owner of the barbecue shop keep the barbecue master? Probably because this industry is very hard. In summer, the streets and alleys are full of smoke, and barbecue fumes are blown everywhere. With a pile of hot charcoal on the chest and a big fan on the back, no one can stand the heat wave for several days. The boss can't see the hard work of the barbecue chef. Opening a restaurant to make money is the first priority. Customer first, service first, employees are the magic weapon to make money.

The barbecue chef said that the customers were really in a hurry. Whether you are ripe or not, you should urge it over and over again. The kebab is too hot to be cooked and can't be turned quickly. Baking methods that follow the laws of nature cannot be recognized, so baking methods will not last for a few days. The raw materials bought are not fresh, how can they taste good when baked?

The customer said: the mutton kebabs are slow, salty and light for a while, but I can't bake them myself, or I need the master to use them. I like to eat the original, and the sauce you baked is also very fragrant. There is a famous saying: Nothing in Northeast China can't be solved by a barbecue. If so, then two meals! But the second meal was changed to the kebab chef.

The boss said: You only know how to play mobile phones when you are idle every day. Some fresh dishes are hard to learn. Roast the meat even if it doesn't taste good. To manage employees well, you have to do a lot of work, such as performance management, piece rate and share distribution.

A barbecue chef is not like a chef. It seems that everyone can cook and bake. Barbecue shops are mostly husband and wife stalls, and there are few masters who really master barbecue technology. A competent barbecue chef has no management ability to open a shop. As a result, the barbecue industry has fallen into a strange circle. Restaurants are small, and chain stores that can successfully deliver chain products are often not recognized by everyone. It is difficult to make a barbecue chain. At present, Shenyang Ji Shen series, barbecue and old skewers will still do well.

Because the boss doesn't know barbecue, he didn't take it seriously. He just wants a simple barbecue. Just buy a stove and find someone who can cook, which simplifies the barbecue. The barbecue dishes cooked by a good chef are different.

Well, not necessarily, because the chef in every barbecue shop is really the soul, because the same ingredients will have different tastes at different times. But the barbecue chef also has his own considerations, so generally speaking, the boss will pay the barbecue chef according to his level, and even have shares. The barbecues in many restaurants I have seen are relatively stable.