Trending Food Service Management Discussions

How can you sustain your restaurant with the growing restaurant trends? Is it just food or is it service? Or is it both?‎

What is the most difficult part about managing a restaurant: dealing with staff or customers?‎

What are good strategies for self-regulation in food industries to assure safe food delivery and meet customer requirements?‎

In every country the government may not control the food establishments due to lack of resources or capacity. So in this case, as a responsible business operator it is ne‎ ... See More

Is your food cost dictated by the cost of the actual ingredients or by the level of expertise of your staff preparing the food?‎

Why do people dining at the restaurant? How do the staff manage the complain of the diners? Is it relevant to give complimentary food while waiting?‎

What food should be to given renal patient? ‎

As a Food Service Manager, when faced with the tough ethical dilemmas, what kind of an ethical decision-making framework do you usually apply?‎

What is your decision-making framework based on and what is the limitation of it?‎

How do I develop an UberEats custom food delivery app?‎

Define production?‎

 

Answer added by  Anita Viherpuro, Consultant, Presentte Oy
11 years ago

If you want satisfied customers start by having satisfied staff. The rest will solve itself.