The Better Business Survey

This survey is designed to help us choose five video business resources to produce for chefs by the end of 2021. It will take you only five minutes to complete and we won't ask for your email or any other contact info.

This survey does not collect any Personal Identifiable Information ("PII", or "Personal Data") from its questions nor through the use of online identifiers, all data has been anonymized by default based on the settings available on this platform.

—JBF, CIA, BFF, SPYCA and FDL.

Question Title

* 1. We developed the following list of 22 video business resources by working with a diverse focus group of chefs assembled by all the partners involved.

Please choose up to five that you would watch and find useful. Pick only those which you feel are not already available.

Each video lesson will be between 5-10 minutes long and will feature...

...guide from a restaurant industry business expert on what is a business model and how to start one.

... a restaurant industry expert providing concrete suggestions for reducing waste, increasing energy efficiency, and sourcing more responsibly.

... three owners of independent restaurants, each providing their three top actions to reduce expenses and increase profit.

... a restaurant specialist in accountancy explaining the key principles of profit and loss accounting—not focusing on concrete details.

... an operations manager at a multi-location independent chain on 3 key principles for attracting and building strong, happy and efficient teams.

... a psychologist on how to attract and build strong, happy and efficient teams.

... three chefs/managers each offering 1-2 concrete suggestions for how they got over their struggle with delegating responsibility.

... a restaurant industry business expert on how to create new revenue streams within an existing restaurant.

...a business expert on the top 3 tools required to build a strong business model for a new restaurant business—focusing on audience, marketing, product-market fit.

... a restaurant owner, GM, head chef, and junior employee from different restaurants, each offering their three top actions/policies to reduce burnout.

... a restaurant industry expert providing an overview of the landscape of sustainability, highlighting important less-well-understood sources of sustainability such as energy efficiency, fit-out, and sourcing.

... a networking expert explaining how to seek out and connect with investors, sponsors, and partners from the business world.

... a successful restaurant owner sharing tools and strategies for how they manage P&L

... three successful F&B professionals from different backgrounds about how they attracted different types of investment in their businesses.

... a restaurant investor discussing what they look for in a successful pitch for a new restaurant before investing.

... three successful restaurateurs (individual independent, multi-location independent, and chain) about the top three things they do with their staffing to ensure long-term business viability.

... a hospitality industry expert providing three concrete suggestions on reducing workplace stress and burnout.

... three chefs focusing on contracts/business model terms that were tempting but turned out to be toxic.

... a restaurant business expert explaining how to set strategic goals more effectively by being clearer about what you are willing to give up to achieve your goals.

... lesson from an advertising strategist on paid and unpaid online advertising + brand-building via storytelling.

... a multi-generation independent restaurant owner on handing the business over to new management.

... a successful neighborhood restaurant owner on creating and maintaining customer loyalty.

Question Title

* 2. As a chef, do you feel that you lack practical business knowledge?

Yes

Question Title

* 3. In which areas do you most lack knowledge? Please pick up to 3.

Team management.

Building a business plan.

Branding

Online advertising: buying ad space for efficient results.

Attracting investment and sponsorship for new business.

Creating financial models.

Stress and burnout management: personal or team.

Sustainable business practices.

Managing finances: building and maintaining P&L.

Attracting and training staff.

Question Title

* 4. Why don't you train and learn more to improve your skills in these areas? Please pick up to 2.

I don't know where to find higher training or education on these topics

Resources are not available on these topics.

No time to learn new skills, I'm always working.

My company does not provide training to me.

I don't want to learn these skills.

Can't afford to access further training.

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* 5. How long have you been working in restaurants?

1-2 years

2-5 years

5-10 years

10 Years+

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* 6. In which part of the restaurant do you work?

Kitchen

Other

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* 7. What level would you say you are at in your restaurant?

Junior (Line Cook)

Mid-Level (Sous Chef)

Senior (Executive Chef)

Owner

Question Title

* 8. The restaurant you work at is...

Urban

Suburban

Rural