Outsourcing 101

From “Eat This” written by Wayne Jagoe, CEO of The Belton Group

A number of years ago, Matt, from Sharkey’s, tells me that his menu is developed from a chef who is located in British Columbia.  The chef does everything.  The menu, menu description, ingredient lists, spec sheets, standard recipes, food costing, training documentation, plate presentation, photos, etc.  Everything!

You should take a page out of his playbook.

It’s getting harder and harder to find a quality chef who you can afford.  Why not find an outstanding chef/consultant to help provide the professionalism needed to do the job right.

Now hire a kitchen manager to oversee the day to day operation working with the outsourced chef to get the job done.

Why not utilize the chef’s talent to create unique desserts, appetizers, entrees and even beverage, making your establishment different and any other establishment in town.

This can apply to any industry, clothing, insurance, and more…..