Short Orders

In the first of this two-part blog we looked at the importance and value in questioning worst-case scenarios. That’s just a simple way of saying: Get in the habit of asking what could go wrong. Developing this habit teaches you to adjust, anticipate, avoid, or minimize unnecessary impacts to you, your team, and your business. It’s called developing a risk management plan.

In this first of a two-part blog, I’ll help you understand why worst-case scenario questions give you power as a business owner. Evaluating responses to worst-case scenarios manages your risks and increases your chances of success. WCS questions are the backbone of risk management planning.

Market research saves time and money for new entrepreneurs. Simply ask your clients what they want and then give them what they ask for.

In order to create and sustain relationships with your clients, you need to gain their trust. Many chefs spend so much time focused on their craft they forget the single, critical ingredient every client needs – trust. It’s one thing to cook great-tasting food and a whole other matter to describe you and your services in such a way that clients want to pay you well for your craft.

The career for the decade is independent chef. These chefs work for themselves, call their own shots, and blend personal and private chef duties for clients.

If you’re exploring a career as a personal or private chef and want real-life stories and essential tips about working in this profession, this post is for you! Whether your focus is being a personal or private chef, or a blend of both, Part three of this series examines real-life independent chefs and the essential […]

The differences between personal and private chefs are not as important as the pros and cons of the real jobs. This is part two of a series examining the traditional and modern careers of independent chefs.

Up until now, social distancing for independent chefs did not exist. Personal and private chefs are not burdened with regulations like restaurants; however, safeguarding health at work during this crisis is still a priority for independent chefs.

For many chefs, starting a business in the midst of a global economic crisis is the last thing on their lockdown-to-do-list. But history proves it’s not such a bad idea.