5 Common Restaurant Complaints From Customers

Managing or owning a restaurant means you need to pay special attention to every process, delivery, and staff member. Depending on the size of your restaurant, certain areas need more attention than others, especially when they directly involve customers.
Some common restaurant complaints from customers are for different reasons, especially when customers have different levels of expectations. Some processes are standard, where every restaurant needs to comply with regulations. Other times, you could have prevented certain situations.
Rude Servers
Teamwork is essential, and your staff needs to work efficiently to achieve the restaurant’s mission and vision, but sometimes this doesn’t happen. Naturally, people have distinct personalities and know how to deal with problems differently. When it comes to customers, everyone needs to provide good service. Training your staff and hiring the right people for the job could save time and money and prevent losing customers.
Overcharging Menu Items
Restaurant franchises have some regulations with their menus and best practices that franchise owners must comply with to deliver a brand experience. Although these regulations, like pricing and menu items, change a little depending on the restaurant’s location, the base regulations are standard.
Owning a private business gives you more freedom, but this doesn’t mean prices should go through the roof. You can profit more by delivering a great experience.
Problems With the Food
Sometimes, customers are very particular about how they like their food cooked and served, and not getting what they want could cause some problems. It’s hard to control everything; you rely on your team to deliver good results, but accidents can happen.
Food poisoning is another common problem in restaurants due to cross-contamination or ignored expiration dates. The different ways restaurants respond to food poisoning claims are essential to keep the situation under control.
Long Preparation Times
Consistency and delivery time are essential to keep the customers happy and returning, adding to good quality and price points. Kitchens are busy and chaotic places that require the utmost efficient strategies and upgrades to deliver good results. An efficient process with an experienced team will reduce the preparation times to get out the food faster.
Lack of Consistency
Running out of items is a problem that comes from poor organization and logistics. When restaurants are first starting, it’s common to run into shortage problems because the volume of customers is still undefined. After enough information and experience, a valid complaint from customers at restaurants is repeatedly getting different items when they order the same things, like French fries, bun type, soup ingredients, or condiments.