1. The high-paying manager lacks professionalism and the lobby supervisor lacks service experience;

2. The restaurant staff is highly mobile, and employees frequently change jobs;

3. The taste of dishes is changeable, and customer satisfaction plummets;

4. The capital is continuously invested, but the operating income of the enterprise grows slowly;

5. The kitchen management is chaotic, and the contradiction between the ordering group and the passing group is constant;

6. Employees' service awareness is not strong, service efficiency is low, and customers often complain;

7, peer competition pressure, lack of effective marketing means;

8. The operating cost of catering keeps rising, and the cost control effect is not obvious;

9. The boss is getting busier and busier, doing everything himself;

11. The better the business, the more customers there are, but the profit has not increased.