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Head chefs, What are the hardest challenges you go through while being head of your respected restaurants?

Chili Cheese Dog with Sour Cream and Extra cheese with ranch seasoning and guacamole.

culinary cooking culinary-arts
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Michel’s Answer

Long hours, high pressure, time away from friends and family. I am lucky because I love what I do. 30 years in.
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Pedro’s Answer

Managing a Team: Guiding and inspiring a varied group of cooks, and kitchen staff can be tough. Making sure everyone communicates well, solving disagreements, keeping spirits high, and creating a happy workplace calls for great leadership abilities.
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Megan’s Answer

With great power comes great responsibility. You are in charge of not only a bunch of people with different needs, personalities, and goals; you are in charge of making sure guests continue to come in the door; you’re in charge of creating a profitable business. Lots of moving parts, lots of hats worn.
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Benjamin’s Answer

Staff is always the issues, in one way or another it is a lot to deal with. Everyone has problems and a life but restaurants are slim margins to make money and we rely on the staff to be.
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