The 13 Worst Restaurant Problems and Solutions to Each of Them

Read more: Restaurant Opening Checklist: How to Start a Profitable Restaurant
The problem:
Food security is one of the main ethical issues in food service. Since food is at the center of every restaurant, you should treat it with the utmost care. As a restauranteur, you can encounter many food transportation issues such as the items not arriving on time, needing temperature-controlled transportation, or being contaminated. These can lead to other poor food safety problems like customers or staff getting sick.
The solution:
Restaurant problems that have to do with food have to be tackled one step at a time. First, find a trustworthy food transportation company in your area. Take your time researching a few to find one that won’t break the bank but also won’t compromise on quality.
Next, train your staff on proper health and hygiene practices and make sure they abide by them. Everyone who comes into contact with the food must wash their hands, wear gloves, hairnets, clean clothing, and use the proper tools. The equipment and tools must be cleaned and sterilized, and the surfaces sanitized.
You should also consider implementing a cloud-based access control system in your restaurant so that only specific employees have access to specific food storage areas.
When in doubt, always do the right thing by your customers – there’s no in-between. For instance, if your fridge breaks down and you don’t know precisely when, you have to throw away perishables even if it means it will cost you more. You don’t want to risk getting anyone sick.
Another solution in ensuring the safety of your food products is to seek help from food safety auditors so they can get you the certification needed to keep your customers at ease.
3. Restaurant Management Team Structure
The problem:
Most problems in restaurant management stem from the owner wanting to do everything.CLICK TO TWEET
The truth is even if you know how to manage restaurant staff, you won’t have the time to do that and also keep a close eye on day-to-day operations.