The 13 Worst Restaurant Problems and Solutions to Each of Them

The solution:
Ideally, you should focus on one type of cuisine (Italian, Chinese, Vietnamese, and the like). Restaurants that seem like they can do it all are not very trustworthy. Then, align your menu to your unique selling point. If you have a high-end, classy Italian restaurant, use good quality paper, spaced out fonts, and few pictures. If you own a fast food restaurant, focus on bold colors, mouth-watering images, and glossy paper.
The menu layout is also essential. The menu has to be easy to read and comprehend. Don’t use currency signs – this tactic will take the focus off the price point of your dishes. Place your most popular items first and hire a copywriter to come up with unique menu descriptions. You can give the whole menu a unique spin using text.
For example, check out the Game of Thrones-themed menu below.
Source: Bacon & Legs
Small, one-page menus can do wonders for your restaurant’s profitability. We’ve created a one-page menu template that you can customize to your liking. Download it for free here.
Menu Compatibility
Always keep the menu updated when something changes, from an entire dish to a price point. Customers will be very disappointed if they end up paying more than they expected on a meal or if they want to order something that is not on the menu anymore. Don’t be afraid to update your menu and add new dishes up to 4 times a year to keep it fresh.
Your menu should be up to date on your website as well. Make it responsive so customers can browse it from their mobile phones, and add mouth-watering images. Place it in a visible spot on the website, so users don’t have to navigate a lot to find it.
Read more:

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  The Most Profitable Restaurant Menu Pricing Methods
  
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  Restaurant Menu Pricing Strategies to Help Your Business Thrive
  
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  3 Secret Menu Writing Tips: The BEST Food Descriptions that Make You Hungry
  
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  4 Menu Engineering Design Tips & Secrets That Will Boost Your Sales
  

11. Administrative Work Overload
The problem:
Some food industry problems have to do more with what’s behind the scenes than with what customers see. Managing day-to-day restaurant administrative operations is a great deal of work. Here are some examples of what you’ll need to be on top of:

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  How many customers to expect a day;
  
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  How many people order delivery;
  
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  What items sell more;
  
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  What items are not profitable;
  
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  Your losses;
  
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  Your sales goals;
  
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  What your profit margin is.
  

The solution:
As we’ve already mentioned, the mark of an excellent restauranteur is knowing when to admit they need help. If you don’t take some of the pressure off yourself, the sheer amount of workload will overwhelm you. Here is the primary staff you should hire to divide responsibilities and keep operations working smoothly:

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