The most feared reports of catering mainly include food quality problems and environmental sanitation problems.

food quality problem: food quality is the most important thing that restaurants need to pay attention to. Once there is a problem with food quality, consumers may complain, or even have food hygiene problems, which will bring adverse effects to restaurants. In the process of producing food, restaurants should strictly abide by food safety standards to ensure the quality of food, so that consumers can enjoy safe, nutritious and delicious food.

environmental sanitation: the environmental sanitation of restaurants is also very important for consumers' experience. In restaurants, if there is an unsanitary environment, consumers may complain, and such complaints will spread faster. Therefore, food and beverage outlets should strengthen environmental sanitation management to ensure the environmental sanitation of restaurants to meet consumers' requirements.

Matters needing attention in opening restaurants

1. Food safety: The catering industry must ensure food safety to prevent food poisoning or infectious diseases. This includes proper storage, handling and cooking of ingredients, regular cleaning and disinfection, and compliance with food safety regulations.

2. Hygienic standard: It is very important to keep the restaurant clean and hygienic. This includes cleaning the kitchen, dining table, tableware and toilet regularly, ensuring that employees maintain good personal hygiene habits and providing adequate garbage disposal facilities.

3. personnel management: hiring and training qualified employees is the key to the success of the catering industry. Ensure that employees have the necessary skills and knowledge to provide high-quality services and abide by the working hours and welfare benefits stipulated in the labor law.

4. Menu design: Carefully designed menus can attract more customers. Considering customers' tastes and preferences, we should provide diversified choices of dishes and pay attention to the use of seasonal ingredients to ensure the freshness and taste of dishes.