We all know chefs work hard. But it’s challenging to maintain consistent quality in the kitchen when budgets are limited, and your brigade is stretched. Chefs fall sick, KPs don’t show, sometimes you can’t find the quality staff you think you need to put out the top-quality dishes you want to deliver.
In today’s competitive world it’s not enough to just keep working harder and harder. To keep the passion strong and standards high – even if you lack the perfect workforce – you have to get clever with your resources.