Chefs need to do more than cook food, retailers told SN. To justify the labor cost, it's important to maximize the chef's on-site presence, they said. theast regional chain who asked not to be named. "The more visibility, the more communication with customers, the better. Familiarity breeds trust. Their people skills are much more important than their kitchen skills," he said. The source said that his chefs' first priority is to manage numbers "to pull a profit," and then to manage people ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Salary Survey 2015

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.