The title may not be very clear to some readers, but throughout my career and business consultations, I have heard a similar statement from many chefs saying :
I worked as a head baker, pastry chef, or chef de cuisine at XYZ for many years, and I have decided to finally start my own business instead of working for others!
That sounds exciting and ambitious, right?
It would be wonderful if the chef adhered to the saying, “Give your bread to the baker, even if he will eat half of it.” In other words, the question for all these ambitious chefs is this:
-Did you consult someone in the business development part before planning the project ?
-Did you make a feasibility study ?
Did you decide to open a restaurant just because you are a good cook and you wish to cook the same food for your clients, or because you did a market study and you will use your skills to fulfill culinary market demand?
A talented baker, who has spent years working in top five-star hotels in Dubai, decided to move to Canada and open his own bakery. In the first year or two, he was fortunate that his skills and products filled a gap in the market. However, as a chef, he lacked experience in business development and struggled with managing cash flow and keeping his staff motivated. By the third year, when sales began to decline, he found it difficult to manage his expenses. He started falling behind on payments to suppliers and delays in staff salaries. In an effort to save the business, he began working day and night, away from his family, but despite his hard work, he was at risk of going bankrupt.
Being a talented chef with ambition is great, but managing a restaurant requires more than just cooking skills and long hours!
The restaurant industry is evolving rapidly due to the impact of new innovations and technology. Staying informed about market trends, understanding what the competition is offering, and staying ahead of the game are more challenging than ever!
There are many options that a good or ambitious chef can consider before venturing into opening their own business:
1- Hire a food and beverage consulting company to guide the chef in making informed business decisions throughout the operation process.
Seek a business partner with a background in business development, marketing, or management to complement the chef’s skills.
Enroll in courses that teach chefs how to efficiently manage and scale their businesses over time.
Lastly, chefs should not run their businesses the same way they did when they were employed. They might believe that putting in long hours will lead to great results, but that’s not necessarily true. Instead, they need to take a step back and maintain a broad perspective on their business at all times. While being involved is important, it’s also essential to delegate tasks and trust their team members. Chefs need to promote themselves as businesspeople and shift their mindset away from solely thinking as chefs if they want their businesses to thrive, remain competitive, and be profitable.
Cafe de Vie 