Why do so many chefs have to work for others instead of opening their own restaurants?

Most chefs are low-educated, grumpy and grumpy, and once they make some achievements, they will be complacent. I am a cook myself, and I have come from these symptoms. However, why do many chain restaurants recruit woks, but never chefs? I wonder if you understand the mystery? Let's not talk about which cuisine the chef is divided into and what level. Those who have opinions, research and innovation are called chefs, and those who follow the rules and pour juice into plates are called woks. The most basic thing is that a chef is just a post, as long as he does his job well, as long as he knows how to cook and has professional skills, but opening a restaurant is not something a chef can do well. Opening a restaurant requires a different perspective immediately. Running the whole restaurant is more than just cooking. Many chefs thought it was easy to open a restaurant, so they opened it, but many of them ended in failure. It's like having a swimming coach who has trained many world champions. As we all know, the coach turned out to be a landlubber. So is the chef. No matter how good the dishes are, it is impossible to run a restaurant well without knowing management, catering service and social connections. Opening a restaurant also requires technical knowledge.

The chef knows all the work in the kitchen and can do it from the cooking skills. While the wok is roaring, many chain stores have their own central kitchens. Shredded pork, sweet and sour sauce and braised sauce are all processed. When you arrive at the restaurant, you only need to blanch, oil, thicken and plate the table ... Why did the chef fail to run the restaurant? It's very simple, because in the process of hotel management and growth, the role of the chef is constant. To run a restaurant, unlike ordinary small restaurants, you need not only good management skills, but also more contacts in the society, so as to support the hotel. When the chef is working, he is more immersed in cooking, and his free time is very limited and he has little contact. These are the reasons why the chef failed to open a restaurant. Simply put, cooking is actually a technical job, while opening a restaurant is a commercial activity, which requires people with very strong comprehensive ability. These two areas suddenly crossed the line, and of course there were many failures. From the chef's point of view, it's just the mentality of a migrant worker. If this hotel goes out of business, you can find another hotel. Hotel owners are under great pressure to consider the business of the whole hotel. How to purchase fresh and cheap ingredients, the simpler the processing process, the better, and the fewer employees. From site selection to positioning, from opening to marketing, from service to procurement, mistakes in any detail may lead to failure.

There are many disadvantages for a chef to make a restaurant. Because he knows everything, it is difficult to see what others are doing. At the very least, it's hard to turn a blind eye. Most people who leave the hospital now are not doctors, and those who run schools are not teachers. Who are they? They are generally people who know how to integrate and manage resources. Technology is important, but someone's technology is by no means an indispensable factor in today's society. No Zhang San, no Li Si, everyone with money can get it. Anyway, at this level, it is the price and what level of the hotel. More is management, such as cost control, business direction, service and health management, industrial and commercial taxation, personnel relations, etc. There are many problems in all aspects. Simply put, the cost of a chef is not the highest in the overall cost of the hotel. If a chef runs a restaurant, he may not earn as much as working for others without knowing other aspects. Whether to work or open a restaurant depends on one's comprehensive ability. Being a chef and being a boss are two different things. The former is craft, the latter is management. The boss is not necessarily a chef, but the boss knows the chef and can catch the bull by the nose. A cook is only good at cooking. If you open your own restaurant, you should know how to manage it. It's like fighting on the battlefield. The general is in charge of war and engaged in tactics. The general is strategically unified and mobilized. If a chef wants to be a boss and open a shop, it is much more complicated than being a cook. It is not only delicious, but also depends on factors such as weather and location. No matter how the society develops, the hard-working people are a minority and the hard-working people are the majority. There is a good saying, that is, they all come to be officials, and those who don't want to be generals are not good soldiers. It was an encouraging word, which inspired the soldiers' fighting spirit and morale.

In addition, many chefs call their work "making a living", which means that they are not enterprising, complacent, easy to satisfy, and inflated alone. They prefer to use dishes I have never seen before, and have never heard of evaluating other people's dishes and innovative dishes, resulting in less than half a bottle of their own. Chefs are addicted to gambling, whoring and drinking, and are easy to be loyal, arrogant and boastful, which combines many shortcomings. Being a small restaurant is blind arrogance, arrogance, self-righteousness, and so on. It can be said that ten chefs who open six restaurants will lose their money! There are also many people who make an annual salary of 200 thousand to several million, several million. Why do they want to open their own restaurants? Some chefs have just learned and have no confidence in themselves. They think they should go to other people's restaurants to study and practice more, get familiar with the market, accumulate experience and contacts, and then open their own restaurants. Another reason is that I have opened a restaurant and feel that the chef is very tired, hard and laborious. The pressure of opening a restaurant is also great, and poor management may lead to losses at any time. Work for others, don't worry about anything, don't worry about drought and flood. Relatively speaking, it is much easier. Therefore, whether a chef is his own boss or helps others to work depends on his own economic strength and personality. Because some people are suitable for being bosses, while others are suitable for working. Women are afraid of marrying the wrong person, and men are afraid of entering the wrong business. Choice is more important than hard work. What kind of life you will have depends on your own choice. On the journey of life, I wish you all more wonderful.

"I'm a chef. From 2008 to now, I have ten years of experience and have been to many kitchens. "Why don't many chefs open their own stores? I think the first one is that they have no financial resources. Now they open a restaurant, and the transfer fee and decoration fee are as big as stoves, refrigerators, pots and pans, kitchen knives and chopping boards, salt, oil, soy sauce and vinegar, vegetables and fruits. Chef is the best job for migrant workers in China, because chefs always provide food and shelter, which is beyond the reach of many migrant workers. Ten years of poverty and ten years of wealth, there are ten years without ten years, which is the best portrayal of the chef industry! And the restaurants run by chefs are all Xiaofei restaurants. The catering industry is actually a risky industry. Some people exaggerate that the door is open every day and closed every day. As a hotel, it is really difficult to be invincible! As an employee, you don't have to worry about business! Not to mention worrying about the meals of dozens of employees! You don't have to consider whether the hotel is wasted! There is no risk when employees are basically guaranteed to harvest in drought and flood. Secondly, there is the problem of funds and personnel. As cooks and migrant workers, most of them come to rural families, and few people have a lot of money. Besides, restaurants can't be done by one person. Now employees are difficult to manage! These are the reasons why people are afraid to open their own stores. Of course, there are also some aspiring young people who are quietly accumulating strength. Maybe, many years later, I will have my own grand hotel!

Many chefs dream of becoming the owner of a restaurant, but they lack strong autonomy, self-control and self-adjustment ability, and more importantly, they lack certain studious ability. If a chef can't make some achievements in the catering industry and can't find a competent boss who can rely on him most, then 40 to 45 years old is the end age of his catering industry. So; As soon as I entered the restaurant, it was as deep as the sea. Going to bed early from now on is a passerby. If you want to have a better place, you'd better not choose to learn from chefs. This is a youth meal.