Another way to stay below those razor thin profit margins is to hire cheaper chefs. Nobody is denying that better educated chefs make better pastry. But if 'edi

Another way to stay below those razor thin profit margins is to hire cheaper chefs. Nobody is denying that better educated chefs make better pastry. But if 'edible' pastry is good enough for your average customer, then it might be a more profitable strategy to cut down on the labor costs.