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WHY SHUTDOWN(F&B) image - Coggle Diagram
WHY SHUTDOWN(F&B)
Hard to retaining workers
failed to Atrract Local
low FW quota
higher hiring in temp staff
demanding customer
incoperative colleague
low morale for staff
low Pay
Shift duty
long hour
pandemic situation-worker fear of virus transmitted
no job promotion
employer owe worker salary
Cost
cost of rental
Workers Salary
Price of dishes expensive
ingredient cost
logistic expenses
Man
insufficent of service crew
insufficent of Chef
untrain staff
Customer Complaint
demanding customer
manager problem
employee bad attitude
Method
Poor schedule
poor management process flow
no proper plan on peak period
Slow payment in counters
still using outdated teaching material for new staff
preserve of food freshness
F&B sector
buffet type
hotel
fastfood restaurant
private chef
food catering & delivery
restaurants
Seafood
vegeterian
Hala certified
western food
thai
chinese
Competiton
Too many F&B opening near premises
new outlet
promotion/discount/offer from competitor
Equipment
Lack of IT system to assist worker
poor equipment maintence to carryout task for worker
equipment breakdown
substandard equipment for worker to carryout task
Food
tasteless of food
food wasnt fresh
portion of food too little
Environment
lousy Ambient
location finding of rest no favourable
layout of restaurant hard to find seating
Material
PLastic Ban
