How to balance being a chef and running a business

Johnny Di Francesco talks about the struggle of spending time in the kitchen and running a business

24 May 2018

For many in the restaurant industry, they’re in it because they love being in the kitchen.

This makes it challenging when it comes to running a business - sending and paying invoices, tracking stock, managing staff - the list of additional tasks is endless.

Johnny Di Francesco, chef and owner of 400 Gradi restaurants, says it’s about finding the time, putting procedures in place and delegating tasks where possible.

Watch his full video above.