When I was a young chef, the focus was on food quality, presentation, consistency, flavours and pairing.
The Head Chef and Sous Chefs looked after the costing; the financial side of the business. However, in this day and age, chefs have evolved and are hungry to learn not just the food side. So to all Head Chefs, in your morning briefs share information on what's going on in the restaurant/hotel or the industry, explain why a particular recipe has been adapted, explain why the number of staff are in your kitchen is as is, explain what the weekly target is. Sharing basic financial information with your staff will help you reduce cost, increase sales and achieve/maintain operational efficiency.