How Restaurant Owners and Caterers Can Balance Work and Life
In today’s dog-eat-dog world it’s becoming harder and harder to find the right balance between work and life. The demands of a career in the food industry – as a restaurant owner or caterer – can easily bury you under a workload that precludes the possibility of leading a normal life. In the March 2014 edition of Harvard Business Review, the cover article asked one of this decade’s most urgent questions: Is a work/life balance achievable or is it a complete myth? This question is more relevant than ever in the restaurant and catering business, where being on the scene almost around the clock can lead to burnout or, in the very least, a very skewed version of the life/work balance. Nonetheless, is there a way to cope with the relentless demands of the food industry? We think so, so read on.
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