Ryan Francis and Anthony Nicaj talk about how to deal with clients that are sometimes not the best fit for the company. There is a fine line that we all flirt with in a personal or private chef business that divides what clients are great and what clients are not. Where is that line and how do you know how to spot that kind of client? What do you do when you are dealing with a client that has no reasoning for making accusations about your brand. We get down to the bottom of it here. Thank you all for listening to the Make More Money Cooking Podcast!