bought the restuarant & survived, but..

[angelica]

My last post was in sept. I got some good advice last time I posted a message, so I am back to try again!
I purchased a 120 seat "fine country dining" establishment and I have an issue that has come up. I need some advice from a chef, or lots of chefs opinions. please.
The staff has been there since the beginning(18 years) Its going great between all of us but the chef. The prior owners had no interest in the kitchen or menu. Gave little input on menu decisions and in response the young chef took over that facet of the place. He became a bully(according to the staff) fairly quickly, menu hasn't changed in 10 years. Likes his routine, sees no need to change things, it works for HIM. Diners are dieing for a menu change. Staff is dieing for menu change, I see the absolute need for that also, but Chef likes to do as he has for all these years.
I have made new kitchen equipment purchases to make everyones job easier, he hates my purchases.(sandwich prep refrig) not a contoversail purchase. Etc.
The guy hates me, the place can not thrive and grow without some positive change in the menu, and some better quality ingredients.
I completely understand the discomfort of having a new owner, and the fear of change. But I also understand a much bigger isssue, the need to make the customer happy, provide fresh ideas, value and a pleasant work enviroment for everyone. This man gets his 1000.per week ( a short week at that)whether there are 10 diners or 110. I am sure any kind of change seems uncomfortable to him.
The staff wishes he would leave, and has strongly suggested I help him leave. I wish he would just open his mind, crack a magazine, go out to a good restuarant, turn on a food program,etc and realize, he could be alot worse off with another owner, maybe one that might not BABY him. I don't want him to leave but I can not take him screaming at me for illogical reasons, or refusing to help improve this investment that we all benefit from. Please help me. Am I wrong

[chrose]

To me, I don't think you're wrong. The child has been spoiled and the likelihood of you turning him around sounds, based on what you have said of him, unlikely. Still the bottom line is You Are the OWNER not him. To use the old cliche it's your way or the highway. A prima donna chef that brings in hordes of people and business is one thing to contend with. A guy that's got a good thing going and is just using you needs to be shown the door in a hurry. He sounds like a cancer. 1 chef with a poor attitude is easier to replace than an entire staff, who will start disappearing soon.
Stop feeling guilty! It's your money on the line not his. He can walk away from a disaster no worse for the wear. You on the other hand are stuck with it. Find a Chef and send junior packing. You are paying him way too much. ****, give me a grand a week and I'll personally come over there and boot his *** out!!!

[cape chef]

This is a hard one, There are a couple ways to go about trying to get the Chef on your page. First, Does he have an updated job description? If not draw one up for all managment, Make it very clear what is expected in his role as the Chef.Include recipe developement and interpersonal skills. Be sure to offer the Chef the nessasery tools to be able to accomplish these things.
Go over your expectations, line by line and have him sign it.
Also discuss a fesable time line that you want to see tangible results. I don't know what type of diciplinary documents you use, so be aware of your leverage and document "Everything"

Put a flip chart in his/her office with Apps, entrees, sides,salads, deserts ETC highlighted. Ask the staff and the chef to write down one new item per week in each catogory. Offer the first ones yourself. Give the Chef time to get comfortable with some of these new concepts. Be honest though, You have a buisness to run and you want to make changes and increase custumer satisfaction. If the Chefs doesn't catch the program after the agreed upon time frame then you may need to consider strong discipline. There also is no room for "Bullies" in kitchens. I say , Nip it in the bud
cc

[angelica]

Great ideas! Actually I have documented my opinions and suggestions to the entire staff on how to market the restuarant, changes and improvements and my great interest in a happy workplace. I got rave responses, they all love having the oppurtunity to express themselves, they love their jobs and seem to like me and my suggestions. They apparantly loove being asked their opinions. Who knows better what the custyomers want than the waitstaff. Really everything would be great if THE BIG GUY in the apron would lighten up and crack a smile. I am really not trying to shove anything down his throat. But I gotta say, I am so embarrashed to offer the same selections any longer.
I offer to help(peel shrimp, wash dishes, etc) he asked if I would like his job, its his kitchen. I realize the average owner doesn't do the dishes or peel the shrimp, but I have extra time, way too much energy and I enjoy being in the trenches with everyone.
Thank you, by the way for responding...

[angelica]

Originally posted by chrose
To me, I don't think you're wrong. The child has been spoiled and the likelihood of you turning him around sounds, based on what you have said of him, unlikely. Still the bottom line is You Are the OWNER not him. To use the old cliche it's your way or the highway. A prima donna chef that brings in hordes of people and business is one thing to contend with. A guy that's got a good thing going and is just using you needs to be shown the door in a hurry. He sounds like a cancer. 1 chef with a poor attitude is easier to replace than an entire staff, who will start disappearing soon.
Stop feeling guilty! It's your money on the line not his. He can walk away from a disaster no worse for the wear. You on the other hand are stuck with it. Find a Chef and send junior packing. You are paying him way too much. ****, give me a grand a week and I'll personally come over there and boot his *** out!!!

[angelica]

I appreciate your pinash. Your approach is certainly one to consider. Being new to this industry, I am afraid to make a wrong move. Or have a poor or incorrect expectation of owner/ chef relatioonship. But I gotta say I was wishing my boyfriend was in the building the last time he screamed at me...

[kuan]

Angelica, look at this as another opportunity for growth, not just for you but for you and chef together Change is difficult and you might have to present a number of challenges to chef. I'm going to assume that you've already weighed the risks and consequences of changing the menu. Given that you have, and that it's your decision, I would do as others above have suggested, which is to sit down with your staff and explain to them about the direction the business is going to be heading... fast, as in next week we're going to have the new menu.

I hate to hear stories like this about people. It stings a bit more when it's someone we can relate to. I've had my share of changing management and new ownership and did not do well. I had a lot of difficulties adjusting to new standards of operation and new management styles. In the end I had to leave to preserve my own sanity. Sometimes it's all for the better.

Kuan

[panini]

Angelica,
I'm hearing some wall building here. You taking surveys of the staff knowing the chef is not real flexible. Of course they will side against him with you. Looking up through the window at a whole staff who has voiced different opinions them him will make it almost impossible for him to crack a smile much less be happy he is there. It's been 4 months. Business is not a game, you better leave the property and have a face to face with him. It's obvious a group thing will not work. Lay it on the line, review a written synopsis of what the both of your expectations are. Give him 60 days of your undivided support for him to start accomplishing both of your goals. You might be quite surprised, he may have some good ideas. Every week to ten days, sit and review. If you have not made any progress, document it, have him sign it. If you have two negetive sessions in a row, start your search.
Please, please, please do not take this personal, but some management courses may be helpful to you. If you bond publically to any one group under one roof you will always loose the respect of the others.
Good Luck

[angelica]

Actually, I did not realize the entire staff was aware of the conflict, I did not open the conversation with them. Apparently, the chef chose to make a laughing stock of me after I left the building, discribing to HIS COWORKERS how he had succeeded in making HIS boss cry. Well unfortunatly for him, they choose to side with me and brought the conversation up. My goal is and has been since negotations began on this purchase, to continue with this experienced staff, inprove where necessary, court the customer with creativity and fresh ideas and keep things in the same ball park. I bought the place on Dec. 7, promptly gave everyone my spin on things. Raises to all, expressed my appreciation for the great jobs they have done in the past and hoped we would all bond as a unit and continue. Inclusive of the chef. He has chosen to be an obstacle, and completely unwarrented. I realize having a new owner is completely unnerving, I am a very sensitive person. BUT, with having said that, I am also listening to complaints, from staff- who don't like to bring out food they wouldn't eat, to patrons who are starving for change and variety. Everything simply cannot be covered with a sweet cream sauce!!!
I am more than willing to stroke this guys ego to get through this, I have done my homework, I know whats out there, he can do it, His EGO is getting in the way, not his technique... Now theres the problem... Its the Person not the Chef.

[momoreg]

I agree with everything posted on this thread.


It's up to you to determine how stubborn his ego is.
While the chef may physically be able to come up with and execute a new menu, what is the likelihood of that happening?

He definitely needs to be told that it is not only HIS kitchen. It is yours too. That kind of attitude is immature, and if you let him behave that way, he'll continue to.

Since you already know what the customers want, it's up to you to give it to them, regardless of what you might need to do. I predict that this chef (who is obviously resistant to change) would no sooner change a menu, than he would his own attitude. Give him an ultimatum. It's only his kitchen as long as it's his job.

[panini]

Angelica,
In reference to your post on 1-20. Did you confront him after the crying incident? Its coming through that you know what you have to do. Are you under sime kind of binding obligation to keep this person? Contact your local unemployment office and request all the info you might need to dismiss him. It sounds like you should be keeping a daily journal. If things are truly what you say, than coming from another business owner, you better start to make the transition. First, start redoing a job description for his position right away. Make it know to him what you are doing!!! Ask him plenty of questions. I would never tolorate someone making me upset enough to cry, especially on purpose. Although some of my staff sometimes brings me to tears, but unintentionally.
The longer it takes, the harder it is.
ps don't get defensive with the posters, we are just trying to help. Its hard without first hand info.
jeff

[angelica]

I certainly appreciate that someone out there read these posts and cared enough to respond. Sorry if I appear to be defensive. I am concerned and feeling pushed to get a handle on this industries feelings on chef/owner conflicts. This most recent incident happened this past Friday, the chef apologized and then I left for a few hours. I thought we had a shot of working through things but when I came in on Fri. eve, I was hit with the rest of the staffs comments after he made a big joke of it.
He took the weekend off, and he is due back tommorrow morning.I feel a great sense of urgency to fuel myself with the knowledge to make the right decision, and or continue on my path of patience. These forums are the only way for someone like me to contact people in this industry, Yes I know business, but I am new tio this one. Its been a little over a month.
My sense is to lay the facts out, and really its his decision, I want to improve on things, not disrupt.
Thanks so much for writting, I enjoy the wide range of response, I just dread this meeting tommorrow. I find it difficult to understand such miserableness.
The door is open, he can stay and be a human or walk through it, and I will work it out...

[panini]

Not trying to be the jerk here, but he's degrading you to staff behind your back. Your dreading tomorrows meeting.
And the door is open!!!
If he is doing things behind your back, don't think he is not also covering his bases.
You had better cover yours.
You don't seem to be on a level playing field. You have seem to have put him on an upper plain because of history. If you don't level the field and give him 2 weeks to get his sh--- together, it will never be corrected.
Start you're search for a replacement tonight, whether you need it or not. Don't be caught. If you have been in business before you know if he gives notice, its better to cut it right then and there.
Unfortunately this industry is somewhat primitive and not very politically correct. Sometimes the strongest wins.

[cape chef]

Panini is right, After reading more of your concerns I recommend that you set the record straight and make things very clear.
This is a rough buisness, this is "YOUR" buisness and money where talking about here.
Do us a favor, as this developes please keep us posted. I am sure we can help you through this. We've all been there.
cc

[angelica]

Hey, thank you folks for your good advice. I will hope for the best,
Set the record straight, and make sure I am not alone in the building(just kidding, i think)
I will keep this little group posted. Thanks again for your time and interest. And on the off chance this gentleman takes a walk, keep an ear open for a good chef that might like a happy, pleasant owner who sees food as a medium for expression!!! Not just a job. I'll talk to you tomorrow.