Running a restaurant is not an easy job at all. There’s the front of house and the kitchen to manage, as well as the matter of keeping produce both in stock and fresh. Not everyone manages their cold storage appropriately, leading to problem with organisation, food freshness and maintaining adequate stock levels to avoid items being regularly unavailable on the menu which upsets customers.
In this article, we cover how to run a restaurant in a way to prevent customer complaints before they happen. This in turn should lead to positive restaurant reviews and good word of mouth too.