Recession in the Kitchen....

We are all feeling the pinch in this market down turn however is this a blessing in disguise?

My chef works for a prestigious restaurant in the City of London where 75% of their customers are city suits working in the banking and finance arena. During the good times the finely tuned kitchen produced 180 covers in 90 minutes, enabling the bankers to finalise their deals within their hours lunch break.

But times have now changed, the company credit cards are now block and bankers are lunching out less. This has a knock on effect, cost reduction is require and hours are being reduced, which means my chef and his colleagues are getting a work life balance.

Every area of the business is effected and of course redundancy could be on the cards however, this could be the life change that is required.

All ways look on the bright side of life :-)