I think a big part of it is complacency. Restaurant owners build a good client base and then figure their clients will stay around even if they start serving crap.
2007-09-07 08:23:42 · 14 answers · asked by your_dear_old_mother 5 in Dining Out ➔ Other - Dining Out
the owners become detached and the managers become cocaine addicts -- i have worked in a few. whacked out managers will try to figure out ways to cut costs and start substituting inferior goods to pay for their addictions (like changing brands for cheaper brands -- trying to pass off petro-chemical products as butter, etc) and weighing the amount of iceburg lettuce on a salad even. whats surprising is how many people become addicted to the restaurant and will come back over and over again and get the same thing and complain about it. its also where corporate restaurants start to shine because they are amazingly average on everything -- but consistant in their averageness.
2007-09-07 08:36:30 · answer #1 · answered by Anonymous · 2⤊ 0⤋
Restaurants go downhill when food costs are not kept low. Also, restaurants fail when better restaurants move in. Mismanagement is a big reason why restaurants go under, or start to suck. Or when the chef leaves. A restaurant is like any other business. If the good people leave, then it will suffer.
also, Rats. Rats are really a bad idea for restaurants--i hope some restaurant owners are reading this. I def won't eat at a restaurant if i see rats.
2007-09-07 17:21:19 · answer #2 · answered by baseballbobblehead 2 · 0⤊ 0⤋
It may be a change in management or staff. I think you right about complacency, too. After a restaurant establishes a loyal client base they forget what got them there in the first place.
Or it might be a change in Chefs? I wish I had the definitive answer for you. Perhaps it's many contributing factors. One time I discovered the owner was in financial difficulty and she was taking it out on her staff.
Cheers,
Seeker 42
2007-09-07 16:23:10 · answer #3 · answered by Seeker42 2 · 0⤊ 0⤋
It's a lot of things. Staff turnover, especially if you're talking about a chain. Sometimes they will have some of their best cooks serve at a new restaraunt and then once the people start coming in, they switch them out with someone local.
2007-09-07 23:16:44 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Most of these resteruant owners/ chefs get these places started and get the business running then sell or turn it over while it still has a buzz and find a new place to start up
2007-09-07 15:42:57 · answer #5 · answered by Dana Blanco 4 · 0⤊ 0⤋
It's the rule rather than the exception.
They start out with maximum effort to
build a clientele, then slack off.
2007-09-07 15:36:39 · answer #6 · answered by Irv S 7 · 0⤊ 0⤋
Here are a couple of things that I have noticed...
Employee Turnover (particularly if the chefs/cooks leave)
'Cost Cutting Measures' (Lower quality ingredients)
2007-09-07 15:32:09 · answer #7 · answered by brian_brockway1973 2 · 0⤊ 0⤋
Aside from the quality of food, attention to detail, cleanliness and service, it could be compeition, those new franchise restaurants every one wants to try.
2007-09-07 15:33:14 · answer #8 · answered by ~ Floridian`` 7 · 0⤊ 0⤋
Bad staff, no new foods, bad new foods, the actual building deteriorates, new management gone wrong, etc.
2007-09-07 15:31:24 · answer #9 · answered by Anonymous · 0⤊ 0⤋
New owners, new cooks, complacency, etc.
2007-09-07 21:11:53 · answer #10 · answered by worldinspector 5 · 0⤊ 0⤋