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In business, you don’t tend to make mistakes; you just find more efficient ways of doing things. Every year we look back and we work out a couple of things that could be done more efficiently and implement them the following year.
We can’t afford to pay full time chefs in the months when we’re going to be quiet. Our solution was to use agency chefs initially, who did work for a couple of days a week during our busy season. But that proved to be very expensive and we were getting different people every time so it was a struggle for all the chefs to get into a routine and work well together.
Now, we bring in two or three chefs on a four month contract and they work for us throughout the summer. They integrate into the existing team and can get up to speed with what we’re doing and how we work. The pool of talent is especially good in this region so we’ve never really had a problem with getting the people we want to fit into our team.
Pete HuntFresh Element Ltd.
