Challenges Faced By Restaurants Today

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Permalink Reply by susan holaday on October 28, 2008 at 5:16am

Well put! The Mandarin Oriental opened in Boston this fall and had a few thousand people applying for a few hundred jobs. You are right about training - and there are people, clearly, eager for it and to learn to do a good job. If they are treated with respect by management, they can turn into important assets.

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Permalink Reply by Food 4 Thought (Anthony Jackson) on October 30, 2008 at 8:04am

The major "Challenges Faced By Restaurants Today" is a lack of adaptation to their environment (i.e. economy, food cost, employee turnover, etc). Restaurants should provide more specials, to accommodate their customers tight budget. Possibly remove some slow moving menu items out of the selection (make those menu items seasonal). If business is slow on certain days or times of the week, consider closing for a few hours or a day and utilize that time to do preventive maintenance or cleaning. As for employee turnover, create incentives, profit share, offer vestitures. Encourage advance training via certifications or management training.

Restaurants need to be as flexible as the times will dictate. Stop being complacent, think out-side of the box, do what you need to do; in order, to retain your customers, employees and control your cost.

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Permalink Reply by Giuseppe De Carlo on June 11, 2011 at 4:01am

1. Amateaur propietors,

2. Managers who take advantige of the situation.

3.Not understanding what diners want.

4, lack of food and beverage knowledge.

5, Expectation, that things will work out,

they have to clean up their act. That is why peple go broke, what is the life expectancy of a restauranr.

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