There is a real problem with chef Robles approach to business and that is he is not defining each employees area of expertise to each other, and that he is not holding them accountable for their failures. He needs to hold a meeting before he lands the client, a meeting after he gets the client, a meeting to prep his team on their responsibilities before he starts to cook and plan for the catering, and a meeting after to go over what went wrong and what went well without point fingers. If he approached his business in this way and he would have far fewer problems and mishaps in his catering affair. I have successfully planned many events and I do know that ego's can get in the way, but your ego should not be the only way so therefore you as the business owner need to step back occassionally and reassess all issues headon everytime they occur. Trust me you will be happier and your staff will respect you.