Читать книгу Start & Run a Catering Business - George Erdosh - Страница 31

In a survey of a large number of US catering companies in the late 1990s, an overwhelming majority of the respondents indicated labor issues are their largest concern, including hiring chefs and kitchen personnel, service staff (both full and part time), and sales staff. Over the years such concerns became more acute and caterers (like other business owners) constantly complain about finding competent and reliable help even if they are willing to pay good money. Should you be able to find good staff, appreciate them, nurture the relationships, and count your blessings.

If you are basically a one-person operation, with on-call staff only, your staff and production-control problems will be minimal. If your business is a little larger and you employ part-time or even full-time staff, and perhaps a sales representative and marketing person as well, your ability to deal with your staff becomes important.