What kind of problems/issues does a restaurant normally faces?

Question

and how you solve those problems..?

question especially to the restaurant owners...

Answer 1

the main problem that a restaurant will face is regarding the staff schedule. due to the nature of the bussiness especially for the new restaurants, these can never anticipate exactly how many customers will come and so how many waiters for example will be needed for one particular day. the service is the second most important aspect of any restaurant, the first is the quality of  the food. if you have too many waiters and its not so busy then most of them will gather around and chat between them, which results in lowering the image of your restaurant. if you have insufficient staff, then waiting time will be delayed and that is also against you. for old restaurants is kind of easy to anticipate the number of customers in one day and thus organise the staff  schedule accordingly, you can do this by looking on the previous days. for example for the upcoming saturday you can base your schedule on last sutarday. but be carefull here us  there other things that you have to take into consideration, for example if there was anything special the previous saturday that could affect negativle or positively your operation. for example football mathces, or bad wether. if we are talking about new restaurant then anitcipations can be made based on similar restaurants and you can also put a couple of staff on stand by; that is give them a day off but let them know that if you need them they will be able to come immidiately, and you pay them double, better save than sorry. i ll tell you what is the most important thing of the hospitality industry, this is the MENU, before you do anything else first make the menu. this will give you a lot of answers and solve you a lot of problems before they are created and also help you anticipate things. that is because everything in a hospitality operation is based on the menu. the market / the food that you going to serve / what kind of equipment do you need / how big you kithcen must be / how specialised your cooks must be / how much staff do you need etc etc...

Answer 2

I'm not a restaurant owner, but I have worked at a locally owned family restaurant for 20+ years as a waitress.

From my experience, one of the things are having the right amount of food. If it's on the menu, we have to have it. Some days we go through, say, more burgers, than chicken, and it varies soo much, without having overstock.

Sometimes we run out of stuff before the delivery, so the boss will have to go to the local supermarket to get it.

Another is scheduling. Making sure there is enough help for the shift. Some call in sick, others want off, and the boss has to make sure someone is there for the position.

Another is to make sure you have enough "change" for the register. We need lots of loose change, plus dollar bills, and fives. If not, they have to go to the bank to make sure enough is there.

There are breakdowns of equipment. Coolers break down, the grill, coffee machines, juice machines, fryers, freezers, etc. You have to know somebody who can be there instantly to get them up and running.

You have to make sure that you have good help to keep things running. Besides me, there is another waitress that's been there for years, and our boss trusts us enough to keep things going smoothly until she gets there. We know how to handle complaints and other problems.

Overall, you have to make sure that the customer is satisfied. Dealing with all kinds of people can be tricky! But you need tact, so that they do not walk all over you. It's a rough world out there!!!!

Answer 3

Roaches, leaky faucets, broken dishwashers, injuries because some knucklehead didn't read the msds sheets before using a chemical.