• Due to unstable food prices and erratic food shortages, it is not easy to maintain profitable menu pricing while managing a complex inventory system.
• The current workforce requires higher wages while giving the same amount of output. So how can we get more production from employees requiring a higher hourly wage?
• Our profitability is down because of higher wages and CDC sanitation guidelines. How can we recapture our prior profitability while maintaining wage increases and adhering to strict sanitation/safety requirements for customers and employees?
• Suppliers or food purveyors do not keep delivery promises. So how can we hold these companies accountable even though they are facing the same hardships that we are?
• Our turnover is high due to the higher probability of being exposed to the coronavirus.
• It is difficult for our establishment to maintain online reviews and social media marketing