The challenge with having a job is that you are very limited in terms of how much money you can make, particularly in the food and catering industry. The reason for this is that you are trading your time for money, meaning you are stuck on a treadmill, that many people refer to as the rat race.
That said, getting a job provides a sense of stability and certainty that many people crave. There’s something reassuring about knowing you will get a paycheck each week, presuming you turn up and do what you’re told, yet there’s also something limiting about this process… particularly if you have a creative flair.
Of course, not all jobs are created equal, and some of the opportunities offered by GradAustralia are much more enriching than others, yet, if you have the idea of setting up a business, it can be hard to shake it off or feel satisfied until you do.
Now, when it comes to the restaurant industry, you’ll probably already be aware that the failure rate is particularly high – yet, if you have a strong vision and even stronger execution, you can turn your dream into a reality.
The Gordon Ramsay TV show, Kitchen Nightmares, highlights just how naive some people are, when it comes to setting up a restaurant, however, as it seems many people presume that setting up and running a restaurant is much more simple than it is.
The truth is, it requires a huge amount of effort. Indeed, you’ll often find head chef’s working very long hours, and owner’s of food ventures putting absolutely everything they have into their venture. In fact, there are a few businesses that feel more “personal” than those in the food and beverage industry.
With such high risks, one would assume that the financial rewards must be worth it, but interestingly, unless you rise to the top of your niche, the financial rewards are moderate at best which is testament to the fact most foodie entrepreneurs are focused more on creation than they are profit.
Their motivation comes from the aim to please and wow their customers with both the food and atmosphere on offer from their dining establishment. In this sense, it’s deeply personal, and the lines between business sense and people pleasing can often be rather blurred in this industry.
In summary, if you are an aspiring chef that love nothing more than the idea of having your name appear above the door, or on the menu, then having a job to train and provide experience before setting up your own venture is probably the most advisable route… yet, understand that it’s all too easy get “comfortable” when you have the security of a paycheck, and therefore keep sight of your entrepreneurial dream rather than put it to the backburner and never getting around to realising your aspirational ambitions.
There are pros and cons with both having a job and having a business, but if you have the entrepreneurial bug in your system, chances are you won’t be able to rest until it is acted upon.