{"id":5348,"date":"2024-09-30T17:45:07","date_gmt":"2024-09-30T14:45:07","guid":{"rendered":"https:\/\/qpulseconsulting.com\/%d8%a7%d9%84%d9%85%d8%b7%d8%a7%d8%b9%d9%85-%d9%88%d8%ae%d8%af%d9%85%d8%a7%d8%aa-%d8%aa%d9%82%d8%af%d9%8a%d9%85-%d8%a7%d9%84%d8%b7%d8%b9%d8%a7%d9%85-%d8%b5%d9%8a%d8%ba%d8%a9-%d8%a7%d9%84%d9%86%d8%ac\/"},"modified":"2024-09-30T17:45:07","modified_gmt":"2024-09-30T14:45:07","slug":"%d8%a7%d9%84%d9%85%d8%b7%d8%a7%d8%b9%d9%85-%d9%88%d8%ae%d8%af%d9%85%d8%a7%d8%aa-%d8%aa%d9%82%d8%af%d9%8a%d9%85-%d8%a7%d9%84%d8%b7%d8%b9%d8%a7%d9%85-%d8%b5%d9%8a%d8%ba%d8%a9-%d8%a7%d9%84%d9%86%d8%ac","status":"publish","type":"post","link":"https:\/\/qpulseconsulting.com\/ar\/%d8%a7%d9%84%d9%85%d8%b7%d8%a7%d8%b9%d9%85-%d9%88%d8%ae%d8%af%d9%85%d8%a7%d8%aa-%d8%aa%d9%82%d8%af%d9%8a%d9%85-%d8%a7%d9%84%d8%b7%d8%b9%d8%a7%d9%85-%d8%b5%d9%8a%d8%ba%d8%a9-%d8%a7%d9%84%d9%86%d8%ac\/","title":{"rendered":"\u0627\u0644\u0645\u0637\u0627\u0639\u0645 \u0648\u062e\u062f\u0645\u0627\u062a \u062a\u0642\u062f\u064a\u0645 \u0627\u0644\u0637\u0639\u0627\u0645: \u0635\u064a\u063a\u0629 \u0627\u0644\u0646\u062c\u0627\u062d"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"resturants\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n \n\n\n<\/svg>\n   \n\"\"    Lara Bou Dib, EMBA, MSc | <\/span> Senior Consultant | Projects Manager Sep 30, 2024<\/strong>\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Restaurants and Catering: THE FORMULA for success<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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As a management consulting firm deeply involved in assisting various sectors of the food industry in Lebanon, including catering companies and restaurants, we take pride in the resilience and dedication demonstrated by Lebanese businesses despite the challenges faced. From currency fluctuations to supply chain disruptions and personnel shortages, the Lebanese food sector has persevered, evident in the export of food products, the expansion of restaurant franchises<\/a><\/strong>, and the attainment of quality and food safety certifications<\/a><\/strong>.<\/span><\/p>

However, in our endeavor to continually enhance standards, we must address prevalent bad practices observed in many establishments. By identifying and rectifying these issues, we can further elevate the quality and safety of food offerings. Below are some key areas for improvement:<\/p>

–Poor preventive maintenance for equipment<\/strong>:<\/p>

Preventive maintenance involves proactively identifying and addressing potential equipment problems before they escalate into costly and disruptive problems.<\/p>

Regular maintenance routines, including cleaning, calibration, and lubrication, help to prolong the lifespan of equipment, minimize downtime, and preserve optimal performance levels. Additionally, preventive maintenance helps prevent contamination, thereby contributing to the safety of food preparation processes.<\/p>

It’s essential to perform necessary maintenance based on the manufacturer’s recommendations, the company’s experience, or as conditions dictate, such as frequent equipment use. Neglecting maintenance greatly increases the risk of sudden equipment failure, which can lead to shortened equipment lifespan and damage the reputation of the establishment. For instance, a sudden breakdown could cause delays and disrupt normal services to customers.<\/p>

While preventive maintenance requires an upfront investment of time and resources, it offers substantial long-term cost savings compared to reactive maintenance approaches. By identifying and rectifying potential issues early on, businesses can avoid costly repairs, emergency service calls, and replacement expenses. This proactive approach not only saves money but also ensures operational efficiency and customer satisfaction.<\/p>

Poor follow-up on complaints:<\/strong><\/p>

Despite restaurants best efforts to deliver exceptional service and culinary experiences, client complaints are inevitable. These complaints may encompass various issues such as food taste, presentation, temperature, incorrect orders, or food contamination. The key to maintaining a positive reputation and customer loyalty lies not in the absence of complaints but in the effective management and resolution of these issues.<\/p>

Upon receiving a complaint, restaurants can implement the following internal action plans to address the issue and prevent its recurrence:<\/p>