Common Problems In The Restaurant Business Today Essay - 1

Common Problems In The Restaurant business organization Today - Essay ExampleFrom this paper, it is clear that data were gathered through the use of a questionnaire to a set of sample respondents in three eating places in a district argona. In addition, interview of eatery owners/operators and staff was also conducted. In addition, in implementing the above recommendations, the restaurant owners should consider the factors that make people wishing to come back to a certain restaurant. The palatability, presentation, and price of the food items served are among these factors. Likewise, cleanliness of the restaurant is another racy feature of the good restaurant as wellas good customer service skills of restaurant staff, among others. (Building Perfect Business/ Features of a good restaurant, 2009). Further, the restaurant owners should also look for solutions for other common problems such(prenominal) as restaurant downtime, problems with weather, filling undesirable tables and m enu items that are unavailable. (Start a Restaurant Biz/ overthrow Restaurant Problems into Opportunities, 2009) The restaurant industry will continue to flourish given proper management and blow-by-blow consideration of problems and difficulties turning them into profitable opportunities. The restaurant is here to stay following the new trends and solutions to be espouse by restaurant owners for common problems identified by food critics and the results of this study for this type of undertaking. The restaurant owners batch make the restaurant business a challenging opportunity for a profitable endeavor and recognize experience. ... The category of personal problems are the most difficult to deal with. (Restaurant Owners Face Problems and Crisis, 2010) While there are problems and crises confronting the restaurant business, it is here to stay as it is a part of our daily living. Walsh (2010) also described ecstasy things that make a good restaurant. These entangle simplicity , waiters who know the menu, comprehensive menu, no service charge, among others. (Ten Things that Make a Good Restaurant, Feb. 25, 2010) It has been observed that restaurant trends have been continuously evolving around us. The top 10 menu trends for 2011 include locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids dishes, hyper-local items, childrens nutrition as a culinary theme, sustainable seafood, gluten-free/food allergy-conscious items, back to basics cuisine and farm-branded ingredients. (Food Product Design/ 2011 subject area Restaurant Trends, Dec. 2010) It is worthy to mention that Mayo Clinics predictions for 2011 are all about health and whole tone such as locally sourced ingredients, small portions, big flavor, new twist on kid prosperous and allergy awareness. (Mayo Clinic/Restaurant Trends for 2011, Dec. 2010). Other restaurant trends are predicted by Freeman (2010) who indicates that pies both sweet and hot top the list for 2011 with mini plates, fried vegetables among other trends. (Nations Restaurant News/Pies top 2011 restaurant trend list, October 21, 2010). This research project will help the restaurant owners be aware of the common problems in the restaurant business considering the existing competition in the restaurant industry today. Smith