[] COMPETITION
- Chefs typically view other restaurants in a different way than owners. Chefs view each restaurant as a member of the same club. Chefs are really only in competition with their own standards. A chef knows if he or she meets the standards of excellence established by any professional, then the operation will receive support from paying guests. When we try to compete with other restaurants and view them as adversaries, we lose a bit of our culinary soul.


[] THE OWNER
- The owner has a list of goals that are sometimes, but not always in sync with those of the chef. Chefs, typically do not make the best owners, simply because they are far more focused on the product and the people and less so on accounting for a profitable business. If the owner has the business savvy and complements the chef who understands how to create the experience, then the relationship will be strong and beneficial. Far too many times owners and chefs lock horns over a lack of willingness to find common ground.


[] THE KITCHEN TEAM
- This is the chef’s family. The success of the restaurant depends on the cohesiveness and competence of this group. Chefs will invest more time on selecting, training, teaching, coaching, evaluating and weeding out staff members than anything else. Each cook, dishwasher, butcher, baker and pastry chef is integral to the restaurants efficient operation. Great chefs know how to set the stage for staff members to self-motivate, they learn to listen like a parent; they have high standards and expectations but have enough empathy to understand the challenges each individual brings to the table. Nothing is more important to the chef than his or her team.


[] CHAIN OF COMMAND-
There is a long history of organization in a kitchen. An organization that is based on a military model of command that spreads responsibility among the team while insisting on a communication chain, ensuring success. It is a proven model that given the timing and complexity of operating a busy kitchen is necessary. Chefs expect and yes, demand, following the chain of command. Upsetting this kitchen order can cause chaos, bringing down the best restaurant. “Yes chef,” is the rule.