Here are the five biggest challenges that I stand for in my role as chef.
1. Competition
With an intake of new players into the hospitality industry who all want to influence with strange new techniques and quirky new ways to present food to the public, it will be difficult for chefs to follow.On apps such as Instagram.diss photos that people see, take it for a long time to record and can be unrealistic to do in a busy restaurant if you order a lot.
2. Customer's expectations
With more and more demanding and strict customers who are expecting more and more restaurants, it is important that companies focus on offering great customer service, offering positive reactions to customer feedback and rewarding ordinary customers.
How is it possible?The simple answer is to improve the team's efficiency.Public.
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3. Personnel preservation and recruitment
Some of the required services in the hospitality sector are very personalized, which means that it is necessary to reserve more time for guests and to optimize the activities within each team..
Given the expensive and time -consuming nature of finding the ideal candidate for a position, small changes in the quality of the work schedule will have a significant impact on the staff who want to stay.
4. Sustainability
"Going Green" is still an important challenge for the fast -growing tourist destinations around the world.Let your resources be delivered within a radius of 250 km, however, the economy will help grow;Every restaurant.
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5. Technology
Customers are now better informed than ever before.New ways to show customers in the menu using 3D cameras to take pictures of the food and then show them to customers at the table.
Education is important for staff to be able to use digital order paths instead of the old methods based on paper -based technology in the equipment we use nowadays to prepare food has become so advanced that they can perfectly cook food by pressing a button and pressing andCan also be self -cleaning.
