America's Best Restaurant Chains

[Deberg_1990]

Originally Posted by cdcox

I think that keeping the quality high at a given location of a restaurant must be one of the most difficult tasks in business. When a new place opens, everyone is trying to do their best at a new job and everyone wants to make a good first impression. But when you are working your 500th shift after a couple of years doing the same routine tasks, the work has to lose its shine a bit.

As a manager, can you keep the dishwasher on his toes month after month? Cause if the dishes aren't clean, the whole place can go down hill. There are 10 million things that can go wrong in a restaurant and you have to really work at it to keep just a few of them from ruining your business.

Yes, couple that with what im sure is a ridiculously high worker turnover and i imagine its very hard to run a successful resterarunt chain.