Financial Planning Should be a Tool in Every Chef’s Skill Set
The restaurant industry is a notoriously difficult place to do business. There are many reasons why first-time operators fail, but one of the most overlooked factors might just be the simple day-to-day bookkeeping. Understandably, most aspiring professionals, especially those chefs who want to open their own restaurant someday, don’t approach the subject of financial planning with exorbitant enthusiasm. It can be cumbersome work, and a talented culinary leader would probably rather be working on his menu than tracking expenditures. But there’s little doubt it’s a crucial tool for employees at all levels of the industry if they want to survive.