Success Factors in Operating Chef Conceived and Chef Driven Restaurants (Robby Goco)
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Transcript of Success Factors in Operating Chef Conceived and Chef Driven Restaurants (Robby Goco)
![Page 1: Success Factors in Operating Chef Conceived and Chef Driven Restaurants (Robby Goco)](https://reader035.fdocuments.us/reader035/viewer/2022062823/5879b3441a28ab6b2c8b6157/html5/thumbnails/1.jpg)
KEY SUCCESS FACTORS FOR CHEF-CONCEIVED AND CHEF-DRIVEN RESTAURANTS
BY CHEF ROBBY GOCO
![Page 2: Success Factors in Operating Chef Conceived and Chef Driven Restaurants (Robby Goco)](https://reader035.fdocuments.us/reader035/viewer/2022062823/5879b3441a28ab6b2c8b6157/html5/thumbnails/2.jpg)
KEY SUCCESS FACTORS FOR CHEF-CONCEIVED AND CHEF-DRIVEN RESTAURANTS
BY CHEF ROBBY GOCO
![Page 3: Success Factors in Operating Chef Conceived and Chef Driven Restaurants (Robby Goco)](https://reader035.fdocuments.us/reader035/viewer/2022062823/5879b3441a28ab6b2c8b6157/html5/thumbnails/3.jpg)
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CHEF VS BUSINESSMANCHEF BUSINESSMAN
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CHEF AS THE BUSINESSM
AN
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KEY SUCCESS FACTORS
1. Creating the concept2. Developing the product3. Leading the team
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THE CONCEPT
A. Don’t try to feed everyone
B. Don’t jump in undercapitalized
C. Don’t leave everything to your team
D. Don’t do what others can do better
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THE PRODUCT - INGREDIENTS
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THE PRODUCT - RECIPES
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THE PRODUCT - MENU
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THE TEAM
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THE TEAM
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THE SWEET SPOT
• Do all these right, and you will be successful
• Always serve good food, then the profit will come
• But failure will happen
• Desire and Passion
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- Chef Robby Goco
“GOOD FOOD IS A RIGHT, NOT A PRIVILEGE”