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Top 4 Operational Challenges Hoteliers Should Watch Out for in 2020

By Food and Beverages | Monday, January 20, 2020

Becoming successful in the restaurant industry is challenging, but staying ahead of operational challenges is even harder.

FREMONT, CA:  Restaurant managers have several tough operational challenges this year, but actively meeting and addressing these challenges will help restaurants to face them with confidence. Here's a list of some challenges the restaurant managers might face in 2020.

Adjusting to the enhancing minimum wages around the globe

The United States has imposed higher minimum wages, and the restaurants also need to consider optimizing labor costs, especially when it comes to the percentage of sales. Labor is considered one of the highest operational costs, and also it is one of the most controllable. To optimize the labor hiring and training costs, the hoteliers can transform the restaurant operations equipment to minimize the expenses over time.

Guest preference and expectation

At present, the guests have developed a different kind of customer service expectations about diet, nutrition, allergies, and sensitivities. The dining experience is evolving. Along with the transformation and migration towards a more health-conscious style of eating, customers have questions about the sustainability in the sourcing of ingredients. With increased demands on accountability and transparency, and to maintain profitability, management teams should be vigilant on the customer's taste trends, and one eye on the food and labor costs.Top Restaurant Management Solution Companies

Adjust to increased food costs

Hoteliers should ceaselessly track the recipe costing, mapping out the ingredient cost, usage, and also yield to know the contribution margin of the items. Automating equipment, like the recipe, costing, or utilizing the software like smart prep to minimize waste, can help to streamline the business and adapt to food cost fluctuations. Tracking the food waste trends report, production stats, and also the recipe cost by the location or period can help identify the inconsistencies.

Tracking business intelligence

With all the day-to-day operational challenges of hotelier management, taking a long-term view can be challenging to prioritize. However, business analysis ensures that restaurant operators are making smart, informed decisions at the moment, before small issues become big problems. To eliminate the tedious and inaccurate data tracking, it is best to automate as much restaurant operational reporting as possible.

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