November 13th QSR Roundup: Pizza Trucks to Gourmet Sandwiches and Job Market Frustrations

Interviewy Team

Interviewy Team

— 6 min read
November 13th QSR Roundup: Pizza Trucks to Gourmet Sandwiches and Job Market Frustrations
QSR news for Nov 12th, 2024. We reviewed 21 QSR publications, 6 subreddits, and over 98 articles to bring you the latest. Estimated reading time saved (at 200wpm): 310 minutes. It'll take you only 8 minutes to catch up.

Challenges with Job Listings and Hiring Platforms

Frustrations with Indeed Job Postings

Restaurant owners are grappling with Indeed's flawed job listing system. One user reported a bug causing their job listings to appear in locations over three hours away, misleading potential applicants. When reaching out to Indeed support, they were advised to sponsor the ad, but doubts remain if this would fix the problem.

Owners share similar woes:

  • Applicant No-Shows: Many receive numerous applications but experience a high rate of no-shows for interviews and first shifts.
  • One-Sided Reviews: Employers are frustrated by the inability to respond to negative reviews left by applicants on Indeed.

The consensus is that while Indeed can generate applications, the quality and commitment of candidates are often lacking, adding to hiring challenges in the industry.

Source: /r/restaurantowners

Venturing into Mobile Pizza Businesses

Planning to launch a mobile pizza truck targeting industrial parks and hospitals, entrepreneurs are eyeing affordable pizza meals priced between $5-$7. Seasoned restaurateurs offer insights and caution:

  • Logistical Challenges: Quick service is essential as employees in industrial areas often have short breaks. Prepping pizzas on the spot may be too time-consuming.
  • Menu Suggestions: Alternatives like offering ready-made meals or varying the menu to include faster-to-prepare items could be more effective.
  • Health Regulations: Local health department requirements can be stringent, necessitating proper permits and kitchen setups.
  • Testing Grounds: Starting in office buildings with a captive audience might be a better initial strategy than larger industrial parks.
  • Success Stories: Some have found success using pre-made pizzas with added toppings, focusing on event catering or high-traffic areas.

While the idea is appealing, careful planning and consideration of operational challenges are crucial.

Source: /r/restaurantowners

Facing the tough decision to close a restaurant due to poor property management and personal circumstances, an owner seeks advice on next steps. With age and disability limiting options, traditional career paths seem daunting. The community offers thoughtful suggestions:

  • Ghost Kitchens: Operating with fewer employees and leveraging the existing brand without a physical storefront.
  • Sales Roles: Transitioning into sales within the restaurant supplies or distribution sectors, utilizing industry knowledge.
  • Catering Services: Offering catering through food delivery apps to capitalize on culinary skills without the overhead of a full restaurant.

The emphasis is on leveraging existing experience and exploring unconventional avenues within the food industry to build a sustainable career.

Source: /r/restaurantowners

Starting a Gourmet Sandwich Shop: Tips and Insights

A couple plans to open a gourmet sandwich shop in an upscale Australian suburb and seeks advice. Experienced owners share valuable guidance:

  • Building a Strong Brand: Prioritize customer experience over immediate profits in the early years to establish loyalty.
  • Effective Communication: Engage customers with warm greetings and menu explanations to enhance their visit.
  • Diverse Offerings: Incorporate high-margin items like drinks and smoothies, and consider catering services to boost revenue.
  • Staffing: Hire good staff, treat them well, and foster a positive work environment to ensure loyalty and high morale.
  • Financial Planning: Ensure sufficient capital to weather slow periods and avoid burnout from financial stress.
  • Marketing is Essential: Invest in advertising to attract customers, and deliver quality to keep them returning.
  • Operational Simplicity: Simplify menu items and portion sizes to manage costs and streamline training.
  • Compliance with Laws: Be knowledgeable about local labor laws to avoid costly mistakes.
  • Equipment Maintenance: Invest in reliable equipment and establish maintenance routines.
  • Customer Engagement: Accommodate dietary restrictions and build connections to foster loyalty.

Successful launch of a gourmet sandwich shop hinges on thoughtful planning, quality offerings, and strong customer relationships.

Source: /r/restaurantowners

Workplace Conflicts in Restaurants

Host-Server Tensions and Management Issues

A host shares their experience of being bullied by a server, with the manager not only ignoring the issue but also fostering unhealthy dynamics:

  • Unprofessional Management: The manager allows the server's behavior and even laughs at the host's mistakes.
  • Toxic Work Environment: The manager encourages competition and drama among the staff.
  • Lack of Support: Despite witnessing intimidation, the manager fails to intervene, leaving the host feeling vulnerable.

Commenters empathize and suggest seeking employment elsewhere, highlighting that such toxic environments are unfortunately common but unacceptable.

Sources: /r/restaurateur, /r/Restaurant_Managers

Debate Over McDonald's McRib

The McRib has returned, sparking discussions about its composition:

  • Ingredients Transparency: The McRib is made from pork shoulder, though some question the exact preparation methods.
  • Mixed Reactions: While some enjoy the taste, others are skeptical about its authenticity.
  • Humorous Takes: Comments range from sharing fondness for the sandwich to jesting about finding similar offerings at gas stations year-round.

The McRib continues to be a polarizing item, loved by some and critiqued by others.

Source: /r/fastfood

Applebee's New $9.99 Meal Deal Critique

Applebee's introduces a $9.99 meal deal featuring the Big Cluckin' Chicken Sandwich and Big Classic Bacon Cheeseburger:

  • Comparisons to Competitors: Some feel Chili's offers better value with more comprehensive meals for just $1 more.
  • Quality Concerns: Past experiences and pandemic-era changes have left some skeptical of Applebee's offerings.
  • Desire for Value: There's a growing demand for fast-casual restaurants to lower prices.

The new deal receives mixed reactions, with value perception varying among consumers.

Source: /r/fastfood

Excitement Over Chili's New Offerings

Chili's has launched a Peanut Butter Pie with Reese’s and the Autumn Breeze Margarita:

  • Positive Changes: New leadership is making favorable improvements, enhancing customer experiences.
  • Value Praise: The $6 margarita special is highlighted as exceptional value compared to other restaurants.

The new items are well-received, suggesting Chili's is moving in a positive direction.

Source: /r/fastfood

Restaurant Operations and Maintenance Challenges

Wing Sauce Storage Solutions

A restaurant owner seeks advice on holding and using sauces for wings:

  • Methods Explored: Cold and hot insets, pumps, and squeeze bottles.
  • Community Suggestions: Many recommend using squeeze bottles or 1/6 pans for convenience and reduced cleanup.
  • Temperature Considerations: Holding sauces at room temperature or cold is preferable, as some sauces don't hold well when heated.

Adapting practical storage solutions helps streamline kitchen operations.

Source: /r/restaurateur

Dishwashing Dilemmas

A teenage dishwasher reveals unsanitary practices at their Tex-Mex restaurant:

  • Lack of Proper Cleaning: Only rinsing dishes and reusing dirty water without sanitization.
  • Efforts to Improve: The dishwasher implements a three-sink system for better hygiene.
  • Management Pushback: The manager deems the improved method a waste of water.

Commenters share similar horror stories, emphasizing the importance of proper sanitation in food establishments.

Source: /r/restaurant

Inventory Management Challenges

Restaurateurs discuss the ongoing struggle with inventory management:

  • Manual vs. Automated Tracking: While automation offers efficiency, manual inventory checks are crucial for accuracy.
  • Preventing Loss: Regular physical counts help identify discrepancies due to theft or spoilage.
  • Consensus: A combination of automated systems and manual verification provides the best results.

Effective inventory management requires diligence and a balanced approach.

Source: /r/restaurant

Financial Considerations in Business Purchases

Buying a Bar with Unreported Income

A potential buyer considers purchasing a bar that allegedly has $250k in unreported cash sales:

  • Risks Highlighted: Relying on unverified income is risky and can lead to legal issues.
  • Advice from the Community: Experts suggest basing the offer on documented earnings only.
  • Liability Concerns: There may be legal repercussions tied to the previous owner's tax practices.

Transparency and thorough due diligence are essential when purchasing a business.

Source: /r/BarOwners

Mental Health Support Among Bar Owners

Bar owners open up about the harsh realities of running a small business:

  • Shared Struggles: Rising costs, changing consumer behaviors, and regulatory pressures contribute to stress.
  • Lack of Open Communication: Owners feel isolated, noting a lack of dialogue about these challenges.
  • Desire for Community: Some suggest forming support networks to share experiences and solutions.

There's a collective longing for camaraderie and understanding within the industry.

Source: /r/BarOwners

ASCAP/BMI Fees Discussion

Bar owners debate the necessity of paying ASCAP and BMI fees when using DJs and background music:

  • Mixed Experiences: Some pay the fees due to live music, while others use alternatives like jukeboxes.
  • Consequences of Non-Payment: Ignoring fees can lead to collection agencies and credit damage.
  • Protective Measures: Some have insurance to cover potential fines.

The community reflects a cautious stance, balancing costs with legal obligations.

Source: /r/BarOwners

Enforcing Blackout Days and Vacation Policies

A restaurant manager enforces blackout dates to ensure adequate staffing:

  • Employee Conflict: An employee requests six weeks off during a blackout period, despite frequent tardiness and absences.
  • Community Advice: Many suggest upholding the policy and considering termination due to unreliability.
  • Consistency is Key: Applying policies fairly maintains team morale and operational stability.

Upholding established policies supports a reliable workforce.

Source: /r/Restaurant_Managers

Advice on Setting Up a Cuban Restaurant

An aspiring restaurateur in Central Missouri seeks guidance on kitchen planning:

  • Key Considerations: Determining kitchen layout before purchasing equipment like hood systems.
  • Cost Savings: Purchasing used equipment can be economical and effective.
  • Professional Installation: Ensuring exhaust systems are properly installed for comfort and compliance.

Proper planning and investment in essential infrastructure are crucial for success.

Source: /r/restaurant

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