Chef Andre Natera hosts the Chef's PSA Podcast. In this
episode, he emphasizes the importance of considering the business aspect of running a kitchen, along with maintaining creativity. He advises future restaurateurs to gain experience in managing a restaurant before they open their own. He underlines the significance of understanding costs, marketing, customer service, and market expectations. Andre shares his past mistakes and how he learned the hard way that not all creative dishes sell well. To be successful, chefs need to balance creativity with dishes they know will sell. Tools like food cost, labor cost, menu pricing and more also come into play. He insists that chefs need to take advantage of inexpensive online courses, read books and understand management. In conclusion, he states no chef can run a profitable restaurant based solely on quality food without good marketing and customer service.
 
00:00 Introduction and Show Support
01:38 Host's Recent Activities and Upcoming Events
02:09 Main Topic: Don't Forget This is Still a Business
02:14 The Importance of Cooking for the Customer
03:14 The Pitfalls of Cooking for Self-Expression
03:59 Understanding Your Restaurant's Audience
04:45 The Business Side of Running a Restaurant
10:06 The Role of Marketing in a Successful Restaurant
12:41 The Importance of Customer Service and Hospitality
17:02 Menu Creation: Balancing Creativity and Business
19:10 Conclusion and Show Support
  
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? **GRAB YOUR FREE CULINARY GUIDES!** ? 
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donations are welcome, they are not mandatory. Access guides on basic recipes,
culinary terms, and opening a restaurant to refine your skills. 
? Download on Gumroad : https://chefspsa.gumroad.com/
 
? **ESSENTIAL READING FOR ASPIRING CHEFS** ? 
Advance your culinary career with our must-read collection,
including 'Culinary Leadership Fundamentals,' 'Bad Sous Good Chef,' and more.
Each book is a step towards culinary excellence. 
? www.chefspsa.com/books
 
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