Three Key Problems Facing Restaurants & Cafes in 2020

Three Key Problems Facing Restaurants & Cafes in 2020

There is little hesitation that the restaurant industry can be a hard-hitting and unforgiving game. At times the challenges can seem overwhelming. But restaurants can plan and implement strategies to stay optimistic and acclimatize to overcome the challenges they face and continue to flourish in 2020.

Australians are going to restaurants, cafes, pubs, clubs, and fast food outlets more than ever before. Making the restaurant market an attractive investment to entrepreneurs

Please see below three key problems that restaurants and cafes in Australia are currently facing

  1. The Menu

    One of the most common problems restaurant owners face is the menu. Writing a good, balanced menu can be challenging. How many items do I have on the menu? Does my menu have a theme? Have I priced my menu items correctly? What have I missed on my menu? Should my menu be on one page, two pages or three pages?
    Keep your menu size in check. Large menus take longer to order from. They also require more ingredients. The more items on your menu, the more ingredients you have to buy. When you have too many different dishes cooking at the same time and not enough of the same items in the same pans, you’ll spend more time producing orders. Each table takes longer to serve, and you’ll turn them over at a slower rate. Instead of offering a three page menu, consider offering a smaller menu but concentrate on doing the smaller menu exceptionally well. People need to know what your restaurant is about, what is represents.
    It is paramount that your menu is united with your restaurant’s unique proposition. It is important that your customers know and understand what your restaurant is about
    Your menu should be your most effective marketing tool. It should suggestively sell your products, describe your offering in a mouth-watering way, entice an upsell, but most importantly, be a visual representation of your brand. Your menu is your product catalogue


  1. The Customer

    First impressions are imperative. Poor customer service can be a deal breaker for customers. Your food may be exceptional, your table settings superb and your atmosphere charming, but if your service is bad, customers will remember and are sometimes unforgiving
    To ensure your customer satisfaction, your entire team – from the management team to the hostess to wait staff and even the kitchen hands must all be committed to your customers. Every contact your staff makes with customers must be pleasurable, hospitable and willing.
    The way you handle your customers along every step of their dining experience has an impact on whether you’ll retain that customer. If they weren’t greeted when they walked in and when they left, they might mention it in an online review. As the digital arena continues to grow, online reviews are consistently important to your success.
    The key to success is happy customers who want to return again and again and again
  2. The Staff

    Some of the most successful restaurant owners recognize the significance of hiring and training the right staff. A common problem happens as many restaurants hire the incorrect staff and have a high turnover rate. An incompetent staff member can also cause irreversible damage to your existing and upcoming customer base.
    When you place pronounced importance on your staff, you will reduce costs over time and enrich your diners’ customer service experience. Pay additional attention to finding the perfect employees. Once you have hired the right staff member, train your staff and offer them training manuals, worksheets, goals, objectives and encouragement
    Always motivate your staff as well as your management team. Train them to address any situation, be it a good or bad situation that may arise. Ensure that your staff is passionate and enthused to pursue your restaurant’s goals and adhere to your restaurant’s unique concept.
    Institute and conserve a firm management structure so that all the staff know and understand their own, as well as their team member’s responsibilities. Your management team should be dedicated, motivational and adept at running the restaurant in your absence.



Implementing a hands-on consulting approach, Artisan Food Brokers & Restaurant Consultants provide fully integrated solutions so that our clients can realise their achievements and success in every aspect of their business.


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