Challenges of restaurant operations in new Jersey Essay

Challenges of eating place operations in crude Jersey - Essay ExampleNew Jersey is one of major tourist destinations in wildwood, sea City, Point Pleasant beach, fishing villages, beautiful barrier islands and scenic views. With all these we expect local and impertinent tourists in these areas. To accommodate foreign tourists, there are several(prenominal) restaurants which serve as dining and fitting avenues (Wilkerson, 2008). We shall look into details management of these restaurants and the overall effects of internal administration challenges, external factors and come up with possible mitigation strategies to these challenges. Management of restaurants is associated with several challenges due to the need of the industry to incorporate alter invitee needs and preference, develop and maintain the company image and to stand relevant businesswise. Managers of these restaurants and relevant stakeholders have to ferment decisions from administrative point of view and try to in corporate early(a) factors such as state laws and provided statutes, demographic and geographic factors to enhance operations of the restaurant. In the administration perspective managers are faced by several challenges which include training of the staff, they should be trained to understand the menu items, how to respond to customers and overall organization full stop within the restaurant. For instance, training of the front office employees may be divergent from those of the kitchen section otherwise know as back house operations. Training of front office employees who may include cashiers, waiters/waitresses and customer safeguard requires diligence as they are the face of the restaurant. They need to understand variant languages, be resilient to different attitudes of customers and the general customer-friendly attitude. Training of the back office staff has challenges in that they need to meet varied tastes and preferences of different customers because the kitchen secti on is the heart of the restaurant. To shout out this, employees need to be trained and attached to their areas of specialization. This is to bring the competitive outlook of the business in terms of quality services to the customer which is a necessity for image and grease development. Another challenge in restaurant management is cultural integration. Most restaurants employees are either immigrants from other states or from different regions with different cultures and incorporating these cultures in a single work force is a challenge. To address this challenge training and integration of cultural heterogeneity testament be of paramount benefit to the restaurant and customers. Unpredictability is another challenge in a service industry where you cannot tell who is see today, what they will order and what is in stock. There could be a crisis if the operations for instance were expecting a thousand visitors, thus the number increases and there are no radical measures to meet t he increased demand. To address this, I would stand-by employees in case of an influx, gather reliable information on tourist trends so as to enable procurement procedures and be flexible on duty allocation to the employees. Social concerns are another challenge veneer restaurant industry in terms of amenities such as hygiene, security and incorporation of varied tastes and preferences of different visitors. These challenges can be addressed by understanding particular needs and want of the visiting clients and coming up with measures to