Barbecue restaurants and hot pot restaurants are now popular dining methods among investors. In addition to the environment, livelihood and service of a good barbecue restaurant, the taste of barbecue, that is, the skill of the barbecue master, is "to "important".

I started doing barbecue when I was in the 1990s, because barbecue was just emerging at that time. In order to make more profits, I expanded my business projects and hired a chef to do it. I have deep feelings about the profession of barbecue chef. Why can’t the owner of a barbecue restaurant keep the barbecue chef?

First, the employees in the catering industry are highly mobile. Conclusion: The barbecue chef is really the most difficult profession among catering employees. They choose good treatment. , good environment, this can be said to be understandable. If you want to retain the barbecue chef, this mainly depends on the treatment provided by the boss and whether the management is humane enough.

Why barbecue restaurant owners don’t use barbecue chefs? I have the following reasons. You are welcome to continue to add!

1. Many restaurant owners do not understand barbecue techniques, and it is easy to have differences in salary and benefits when recruiting barbecue masters. Barbecue is a technical job, and the quality of the craftsmanship directly affects the number of guests and their treatment. The level of the grill directly affects the choice of barbecue chef!

2. Barbecue is greatly affected by seasonality. Generally, beer barbecue is the first choice for diners in summer, and the venue is more casual. In winter, only large restaurants have indoor barbecues. Due to space issues, some restaurants may not necessarily have barbecue conditions. In the off-season, there are fewer customers, and the boss will not continue to pay high wages. The off-season leads to the resignation of the barbecue master!

3. Competition among barbecue restaurants is fierce. During the peak season, many barbecue restaurants will emerge, ranging in size from large to small. The recruitment of barbecue chefs is also a matter of eight immortals showing their magic skills, and there will be many levels in salary and benefits. , many barbecue chefs are part-time workers and cannot last long!

4. Many barbecue chefs with high technical skills "set up their own business." If you don't increase the salary of the barbecue chefs, others will go out to work alone and steal your business. If you find a barbecue chef with a low salary, you will not be able to keep him. Live customers. The investment cost in this industry is not high, and craftsmanship is the core factor. If you have skills, you can open a store.

I used to do business in a barbecue restaurant opposite. The location is good. The various meat and vegetarian dishes grilled by the barbecue chef are very delicious. The business is getting better and better. It is open all night at night. The barbecue chef must be very tired. Boss I added a thousand yuan to the salary of the barbecue master on top of the original salary of seven thousand yuan, thinking that the master would be satisfied, but the master still resigned and left. It is said that he was poached by other owners because he was good at cooking barbecue food. It has a unique flavor, is relatively famous, has many people in need, and is poached with high salaries. It is natural for people to move to higher places.

Barbecue smoke is a bad environment and affects health. My upstairs neighbor’s husband has been helping others cook barbecue for many years. Suddenly he had a dry cough for a period of time. He went to check for mid-stage lung cancer and had an operation to remove it. He recovered. He swore that he would never do barbecue as a profession. He said that he would be willing to do other jobs with less money. Eating too much barbecue can also cause cancer. Especially on hot days, when the weather is high and the temperature is high, staying up late will have a special impact on your health.

Some barbecue chefs have been working outside for a long time. They see their boss making money every day while they stay up late and work hard. They don’t have much money and there is no harm if there is no comparison. So they have the idea and plan to be their own boss. After working for a few years and accumulating enough capital to open a store, I quit my job and went to work as a store owner to make a lot of money. This is how many bosses started.

There are also barbecue chefs who cooperate with wealthy bosses to invest in shares. The boss contributes the capital, and the barbecue chef contributes the skills, and the salary and dividends are paid. The barbecue chef is both the boss and the employee, which is definitely better than just working part-time. , will go all out, business will be prosperous, and everyone will be happy. In such a good situation, no matter how high the boss pays him, he will not be able to retain the master.

I am a caterer. Let me answer this question. First of all, I can tell you clearly that the main reason why barbecue restaurants cannot retain barbecue chefs is because of salary issues. I don’t know if you know. I don’t know, barbecue masters are also divided into three, six or nine grades

That is, barbecue apprentices, junior barbecue masters, intermediate barbecue masters, and senior barbecue masters. When hiring barbecue masters in general stores, there are many They are hired according to the intermediate level and below. After all, not all barbecue restaurants can continue to be popular, so if you hire a senior barbecue chef

then you will have to pay a lot in terms of salary alone, but these hires Chefs who have come over to the intermediate level or below will have obvious technical progress after working for a period of time. After all, the barbecue industry is not that difficult, and once the barbecue technology improves,

Then the corresponding salary will naturally It's about to be raised. If you don't raise the wages of these barbecue chefs, then these chefs will naturally resign and leave. Therefore, the salary is the biggest reason why barbecue restaurants cannot retain barbecue chefs, let alone barbecue restaurants. In terms of working environment and working hours,

This is also a secondary reason for many barbecue chefs to leave. I believe everyone knows that when working, barbecue chefs mostly stand next to the oven. , and it’s okay if this job comes in winter, but in summer, you will feel the real high temperature is unbearable.

Even if the store is fully air-conditioned, it will not It makes you feel more comfortable, so this environment is also one of the secondary reasons why the barbecue chef left. What's more, the working hours of the barbecue restaurant are arranged from 17:00 to 1:00 in the morning, but have you ever thought about it? However,

If you work until early morning every day, can you really rest during the day? After all, if you rest without eating during the day, you will probably wake up from hunger, and the environment during the day will still be noisy. Below, so even if you want to have a good rest, you will be woken up. Therefore, this working time is also a secondary reason why the barbecue restaurant cannot retain people.

Why can’t the barbecue restaurant owner retain people? Live barbecue master, this is not an isolated phenomenon. This is a common phenomenon in the catering industry. This happens in hot pot restaurants and Chinese restaurants. Everything stems from fame and fortune

Most of the reasons why employees leave their jobs

Pros: Some chefs in small restaurants leave because the work effort is not proportional to the rewards and the expectations are not met.

For ambitious and ideal chefs, a small barbecue restaurant does not have much development prospects. At this time, if the money you get is too little, you will not be able to retain people.

Inspire capable people to join the partnership

Name: In the startup stage, many small restaurants cannot afford to hire chefs with high wages. At this time, as the boss, you cannot give money, so You have to give your employees name and honor.

As an entrepreneur or restaurant owner, if you want to attract powerful employees and partners, the premise is to have lofty ideals and goals. A team without lofty ideals and goals is just a bunch of rabble, and people with ability and strength disdain to be associated with it. Summary

In addition to the interests of employees and partners, glory, ideals, and goals are the spiritual beliefs of the entire team.

The reason is very simple. Apart from the barbecue master, the barbecue restaurant does not have any technical content! Don't you know how to cut meat? Don't you know how to make skewers? Don’t you know how to wash meat and vegetables? Or maybe you don’t know how to serve food or clear away dishes? Basically, any individual can do these jobs. Only barbecue is a technical job! Regardless of just grilling barbecued meats and vegetables, when should you turn them over, when should you add what seasonings, and how much seasonings should you add at a time, you might not be able to do it without some experience.

The ingredients for barbecue are similar, and the condiments are just that, such as salt, chili powder, cumin and so on.

But why are the skewers grilled in some barbecue restaurants delicious, while those grilled in other barbecue restaurants are not? Either it's too old, or it's too tender, or it's too salty, or it's too bland, or it's too spicy... and all of this requires the barbecue master to figure it out. It can be said that if a barbecue restaurant wants to be open for a long time and have a prosperous business, the barbecue master is the top priority!

Therefore, in any barbecue restaurant with good business, the boss will not begrudge the barbecue master’s salary. If the roast is not delicious, who will come to patronize it? How can there be any "regular customers" in this world? If the price is right and the taste is good, the diners will be the "regular customers" of that restaurant. But here comes the problem. After all, the barbecue chef is working part-time. The boss can't give him a salary of 100,000 a month or share it with the barbecue chef, right? This creates an embarrassing situation. The owner of the barbecue restaurant earns a lot of money because of the skill of the barbecue chef, but the barbecue chef still gets the salary every month. The barbecue restaurant earns 100,000 yuan a month, and he takes so much; the barbecue restaurant earns 500,000 yuan a month, but he still takes so much. Naturally, the psychology of the barbecue chef is unbalanced.

So, the next question comes again. Apart from the barbecue chef, the barbecue restaurant has no technical content at all. The cost of opening a barbecue restaurant is actually quite limited, which is nothing more than rent, labor and costs, plus some taxes (as for whether to pay or not, that is unknown). As long as you don't do it on a "large scale" right away, ordinary people can start it. No matter what happens, you can just set up a barbecue stall on the roadside! The barbecue chef has his own skills and the cost of opening a barbecue restaurant is not very high. Why should he work for others to earn dead wages? Anyway, it’s barbecue, whether you do it yourself or let others do it, it’s all about doing it anyway... Therefore, generally after the barbecue masters have mastered their skills, they will choose to do it alone. To put it bluntly, it is actually driven by interests. This is why when we go to have barbecue, we often see the owner of the barbecue restaurant and his family grilling meat by themselves. He taught his disciples to starve to death... This sentence has been true since ancient times and is applicable everywhere!

Although this is a common phenomenon, it needs to be analyzed in detail. No matter which working environment some people work in for a period of time, they always want to change jobs because they always think about this mountain. Just like the high mountain, it will eventually lead to picking up sesame seeds and throwing away watermelons. Some people choose to give up this job because the work is too hard, and some people choose to leave because the salary is really not in line with their labor efforts. In short, these three reasons are very common. As for barbecue The turnover of masters is very high, maybe because the work is too hard, so if the salary is not enough, it is difficult to retain people. After all, the camp is made of iron and the workers are running smoothly. This is basically the case in all walks of life, so we have to look at it based on the situation. question.

A friend said that barbecue is not big enough, so why can’t the owner of the barbecue restaurant keep the barbecue chef? Probably because this industry is very hard. In the summer, the streets and alleys are full of smoke, and barbecue fumes are blown everywhere. With a pile of hot charcoal on the front and a big fan on the back, no one can bear the heat wave for a few days. The boss can't see the hard work of the barbecue chefs. The first thing to do when opening a restaurant is to make money. Customers come first, service comes first, and employees are the magic weapon to make money.

The barbecue chef said that customers are really anxious when ordering their food. Regardless of whether it is cooked or not, they have to ask for it over and over again. Kebabs are too hot to handle. It doesn't work if you turn it too fast. The baking method that follows the laws of nature will not be recognized, and the baking method will not last more than a few days. If the ingredients you buy are not fresh, how can you bake them to produce a good taste?

The customer said: The skewers are grilled so slowly, sometimes salty and sometimes bland, but I can’t grill them myself, otherwise there’s no point in asking the chef to do it. I like to eat the original flavor, the flavor of the sauce when you bake it. There is a famous saying: ""There is nothing in Northeast China that cannot be solved by one barbecue. If there is, then two! But for the second meal, the kebab chef was changed.

The boss said: I only play with my mobile phone when I am idle all day long. I can’t learn new dishes. Even if the meat is not good, you still have to grill it to taste. If you want to manage your employees well, you have to do a lot. Work, such as performance management, piece rates, allocating shares, etc.

Barbecue chefs are not like chefs. It seems that anyone can cook and grill. Most barbecue restaurants are husband and wife teams, and there are only a few masters who have truly mastered barbecue techniques. There are not many capable barbecue chefs who open restaurants but have no management skills. As a result, the barbecue industry has fallen into a strange circle. Restaurants cannot open very large, and skewers restaurants that can successfully chain and distribute are often not unanimously recognized by everyone. It is very difficult to turn barbecue into a chain. Currently, Shenyang Shenji Chuandao, Yiyi The barbecue and old skewers are pretty good.

Because the boss doesn’t understand barbecue and doesn’t take barbecue seriously. He just wants to make barbecue simple. Just buy a stove and find someone who can cook it well. He thinks barbecue is simple and a good chef can do it. The barbecue dishes are different

Well, not necessarily, because the barbecue chef of each barbecue restaurant is indeed the soul, because the same ingredients and different cooking times will cause huge differences in taste. But the barbecue chef also has his own considerations, so generally speaking, the boss will offer the barbecue chef a salary and even shares according to his level. The barbecue chefs in many restaurants I have seen are relatively stable.