Season 1 Episode #7: In this episode of Prime Cost, Kurt calls in from France again. This time to discuss the differences between French and American restaurant operations.

Season 1 Episode #7: In this episode of Prime Cost, Kurt calls in from France again. This time to discuss the differences between French and American restaurant operations.

Season 1 Episode #7: In this episode of Prime Cost, Kurt calls in from France again. This time to discuss the differences&nbsp;between French and American restaurant operations.&nbsp;

Prime Cost: A Chefstable Podcast - Episode #7 - Why is labor so cheap in France?

Host Kurt Huffman, the owner of ChefStable discusses what prime cost is and how to use it to grow your food business. We talk about the start of his company, the secret ingredient to a successful&nbsp;restaurant&nbsp;and what differentiates&nbsp;ChefStable from other&nbsp;restaurant groups. ChefStable which partners with chefs to design, build, and operate restaurants. They invest in chefs who have shown a commitment to their craft, and whose food reflects their passion and talent. They take care of all of the operational details, which allows their partners to focus on what’s truly important: food and service. This podcast will dive into the world of business when it comes to preparing and serving food to consumers.

Business

Entrepreneurship

News

Arts

Food

Business News

Host Kurt Huffman, the owner of ChefStable discusses what prime cost is and how to use it to grow your food business. We talk about the start of his company, the secret ingredient to a successful restaurant and what differentiates ChefStable from other restaurant groups. ChefStable which partners with chefs to design, build, and operate restaurants. They invest in chefs who have shown a commitment to their craft, and whose food reflects their passion and talent. They take care of all of the operational details, which allows their partners to focus on what’s truly important: food and service. This podcast will dive into the world of business when it comes to preparing and serving food to consumers.

Host Kurt Huffman, the owner of ChefStable discusses what prime cost is and how to use it to grow your food business. We talk about the start of his company, the secret ingredient to a successful&nbsp;restaurant&nbsp;and what differentiates&nbsp;ChefStable from other&nbsp;restaurant groups. ChefStable which partners with chefs to design, build, and operate restaurants. They invest in chefs who have shown a commitment to their craft, and whose food reflects their passion and talent. They take care of all of the operational details, which allows their partners to focus on what’s truly important: food and service. This podcast will dive into the world of business when it comes to preparing and serving food to consumers.

Share Prime Cost: A Chefstable Podcast - Episode #7 - Why is labor so cheap in France?

Sign up to save your podcasts

Prime Cost: A Chefstable Podcast - Episode #7 - Why is labor so cheap in France?

Prime Cost: A Chefstable Podcast - Episode #7 - Why is labor so cheap in France?