- Wylder Space Inc.
- Posts
- Overwhelmed in the Kitchen?
3 GOLDEN RULES of delegation for chefs and entrepreneurs
Identify the right time to delegate a task.
Chose the right person to delegate a task to.
Provide the right supervision.
A note from the kitchen
Chefs and Culinary Entrepreneurs,
I know the kitchen can feel like a battlefield, especially when you’re trying to juggle everything yourself. As chefs and business owners, we’re often knee deep in mashed potatoes, overwhelmed by the sheer magnitude of what we need to do - day in & day out. We’ve got financial struggles, struggle with perfectionism, and are always battling time constraints. Talk about overwhelming!
Running a restaurant means dancing in the fire of expenses and revenue. Often it feels like the never ending story.
We are all in the same boat, facing cash flow challenges that make it hard to focus on anything beyond survival. Delegation is the answer to the stress and overwhelm you may be experiencing in the kitchen.
It DOESN’T mean relinquishing control.
It’s not about walking away and taking zero accountability.
It DOES mean leadership.
Empower your team so you can thrive. Delegate responsibilities + tasks so you can focus on strategic planning, growth & ultimately leading a well run & profitable business.
In Todays Email, you’ll be able to get deeper resources for:
How to trust your team
Shift from Operations to Strategy
How to build a team
Build systems and processes in the kitchen
Take Action
OVERCOMING PERFECTIONISM
Trust in your team
I don’t know if you’re aware of this or not, but chefs are control freaks. Yeah. It’s true.
You could say it’s because we care about our craft and the final product. However, we also must learn to teach. Can you relate to It feeling easier to do it yourself rather than teaching someone how you want it done?
Over the years I’ve learned my job as a chef isn’t to cook. It’s to teach.
I show my staff how I like things cut, cleaned or organized. I don’t just tell them. I show them.
I delegate smaller tasks and gradually increase their responsibilities based on their skill set.
REMINDER: People come to work with you because they want to learn. Give them what they’ve come to you for. Your job is to provide value by showing them what someone taught you.
TRUST ME, You want these resources
Russel Brunson Bibliomania Documentary
Code Breaker (learn about YOU, learn about your prospects) Crack your code
Napoleon Hill Think and Grow Rich
Alex Hormozi Entrepreneurship
TIME CONSTRAINTS
Shift from Operations to Strategy
How do you expect to keep growing if you’re bogged down in the day- to -day operations?
I can attest to this. Being busy does not equate to being profitable. Being busy (in the day-to-day) often means you're NOT profitable.
Why? There’s no way to capture time & costs when you’re doing the work yourself. Your time isn’t free. Just because you’re not paying someone to do the work that you’re doing, doesn’t mean you’re saving money. It’s a false sense of time and labor. No bueno when you decide to scale.
Pro Tip: CAPTURE ALL COSTS and ALL TIME. It’ll allow you to hire someone to take on those tasks & you’ll be able to grow your business rather than work FOR your business.
STAFFING ISSUES
Build and train a reliable team
Fire fast, hire slow. Words to live by if you want to find the right people. Once you find those people, don’t let them out the door.
For years I felt stuck, being too small to hire help, but too busy to manage doing everything myself.
Investing time in recruiting and training can pay off significantly.
GOAL: Create a structured onboarding process to ensure new hires are well-equipped to handle their roles. Clear communication and consistent training will help build a reliable team, reducing your stress and improving overall efficiency.
SYSTEMS
Establish Efficient Processes
Without efficient systems and processes, you’re going to find yourself in a perpetual state of chaos.
I struggled for years, trying to manage everything myself. It wasn’t sustainable. Implementing systems has TRANSFORMED Wylder Space.
By hiring the right people and streamlining operations, it’s freed up my time as a business owner.
HOW TO START: Start by documenting standard operating procedures for common tasks. This will provide a clear guide for your team and ensure consistency in operations. Automation tools can also help manage scheduling, inventory, and other repetitive tasks, giving you more time to focus on growth.
HOW TO TAKE ACTION
If I could offer you one reminder, it would be this: Delegation isn’t about passing off tasks to someone else so that you no longer have to do anything at your company.
You are stepping into a new role. You’re learning to teach. You’re learning to lead. Empower the people around you. Provide value to your team. Motivate, uplift and inspire.
The end goal is to set your company up as a self managing business.
By addressing financial struggles, perfectionism, time constraints, staffing issues, and lack of systems—you can transform your business.
Empower your team, trust in their abilities, and learn to lead.
Join the waitlist for our on-line community- a place for likeminded food entrepreneurs to network, learn, mastermind, empower and grow.
We’ve got resources, book clubs, workshops, course content, growth strategies, Q & A’s, video content and PDF’s to help you step into your fullest potential as a chef and entrepreneur.
It’s SUCH an honor chatting with you!
Molly, Founder and Entrepreneurial Spirit
Wylder Space Inc.
PS….Yo! Do you know ANYONE who may benefit from our community?
Send them our way, would ya? Just one. One single, simple referral would mean the world to us! Send them this newsletter & ask them to sign up for our blog (you know, send ‘em the content you think may help them).
We’re doing this grass roots style and would be so stoked to see the word get out simply because you find this material helpful.
Reply