Food safety and hygiene should be the top priority for restaurants, along with transparency on how they are implementing sanitisation norms. Restaurant owners across the country have raised this alarm for months, and worry pandemic relief programs have so far been short-sighted and unhelpful – Band-Aid solutions for the here and now,” said Bill Pratt, a Nova Scotia restaurateur with 19 restaurants across the Maritimes.
With saying all of this, it is not an easy job, there is definitely a degree of tolerance and patience required. You have to be able to let the bad days slide, work hard, support your team, and keep a smile on your face. Restaurant work is not just a job, it’s an experience, and one that you should try, even just once.
The FTC requires that the franchisee be furnished with a Franchise Disclosure Document (FDD) by the franchisor at least fourteen days before money changes hands or a franchise agreement is signed. 61 The final agreement is always a negotiated document setting forth fees and other terms. Whereas elements of the disclosure may be available from third parties, only that provided by the franchisor can be depended upon. The U.S. Franchise Disclosure Document (FDD) is lengthy (300-700 pp +) and detailed (see Uniform Franchise Offering Circular (UFOC) for elements of disclosure), and generally requires audited financial statements from the franchisor in a particular format, except in some circumstances, such as where a franchisor is new. It must include such data as the names, addresses and telephone numbers of the franchisees in the licensed territory (who may be contacted and consulted before negotiations), estimate of total franchise revenues and franchisor profitability.
Keeping these factors in view, in particular customer’s dissatisfaction and profit reduction, Lewis & Chambers (1989) asserts that hospitality industry historically did not realize importance of marketing and a remedy to industry’s problem is encapsulated in ‘hospitality marketing’, both in its foundation and practices. It was further asserted that in 1950s and 1960s, industry focused on technology and updating their telephone reservation systems. Similarly in 1970s and later, businesses were focused to increase assets and forgot the essence of industry, that is, ‘customer oriented service’.
Camilla Marcus permanently closed her West-bourne restaurant in New York’s SoHo neighborhood in early September. She is a member of the Independent Restaurant Coalition, which is pushing Congress to pass the Restaurants Act that would give the industry $120 billion in aid. She says a pivot to delivery-only isn’t desirable or feasible for most independent restaurants.