Foodservice industry problems are everywhere! All restaurants, from small independents to national multi-unit chains have difficulties that rear their ugly heads on a daily basis. These issues range from stagnant sales and shrinking guest counts, to rising commodity prices and most every other operating expense, just to name a few. Wouldn't it be refreshing to see “problems” on your “86” board?

Welcome to the New Economy! Our industry faces a variety of “crisis,” each differing in magnitude. The economic crisis brought on by the Great Recession has left millions of Americans without employment. Job growth is ultimately the determining factor as to when the foodservice industry will experience renewed growth, since low unemployment is the motor that drives restaurant vitality. We are also witnessing an environmental crisis that has done insurmountable damage in the Gulf, while wiping out regional fishing as well as the beaches, businesses and communities that support this industry. A social crisis is boiling over the proposed handling of illegal immigration. And lastly, political crisis and policies have left restaurateurs paralyzed wondering how government intervention will affect future operations and profitability. Add these elements together and you can certainly see why operators are living in an environment of uncertainty.

Fortunately, problems and solutions come in equal pairs. Many restaurant owners look at problems as a roadblock, stifling their plans. Out of every problem, even every dire crisis, a chance arises to create a solution that may be better than what it replaced. Problems create opportunities to step back, think through, and prepare for renewal and growth.

Problem #1: Issues within the Restaurant

In this article, I’ll focus on independent and small multi-unit operations. In difficult times, many restaurants fail when they try to “save” their way to profitability. For example, operators might plug themselves into unit level positions, cut service hours and reduce the quality of ingredients. This “recipe” defies the reality that customers own your restaurants. It is the needs and expectations of your guests that must be satisfied to remain in business.

Equally important are your employees. These frontline workers serve as the lifeblood between you and your customers. Owners must invest time in developing policies and procedures to meticulously handle guests and then regularly train their staff so their actions become second nature. The same holds true for kitchen employees. Your staff represents you and reflects your values each and every time they confront a guest throughout their dining experience.

Read somewhere maybe here and I want to say it was Kaff's idea. But where can I get rolls of duct tape I can give to all the fathers? I think they were mini rolls like 2"x100' or something I am trying to buy like 200 of them so was thinking about .25 -.50 cents a piece. Dunno.

Happy Fathers day to all. I am a happy father of 2 boys.

Hi All,  I recently sold my restaurant looking for a lifestyle change, but now what? I am racking my brains to try and figure out my options, but I seem to keep hitting it against the wall.  Any ideas?