【Recruitment difficulties】The restaurant industry often struggles to find and retain skilled staff, including chefs, waiters and event coordinators. High attrition rates can interfere with operations and lead to erratic service quality.

【Training needs】New employees need training to understand the menu, service specifications and health and safety regulations. This training process can be time-consuming and costly, especially in a rapidly changing environment.

【Wage pressure】Minimum wage increases and competition for labor will drive up labor costs. Restaurant companies must find a balance between competitive compensation and staying profitable, often resulting in higher prices for customers.

【Raw material purchase】Reliable sourcing of high-quality ingredients is critical to the food and beverage business. Due to seasonal supply, weather events, or geopolitical issues, the consistency of the product may be affected.

【Cost fluctuation】The prices of food and supplies can vary significantly due to market demand, inflation, or supply chain disruptions. Restaurant companies need to manage these fluctuations to maintain profit margins.

【Supplier Relationship】Establishing and maintaining good supplier relationships is critical. Poor communication or unreliable suppliers can lead to last-minute changes or shortages that affect event quality.

【Compliance Requirements】Food and beverage businesses must comply with strict health and safety regulations, including food safety standards and hygiene practices. Compliance can be complex and requires regular training and monitoring.

【Regulation Changes】Especially during a response to a public health problem, such as an outbreak, health guidelines can change rapidly. Caterers must remain informed and flexible in responding to these changes, which may require additional resources and planning.

【Risk Management】The risk of food-borne diseases is a major threat. Food and beverage companies need to establish sound risk management practices, including proper food handling, storage and transportation procedures.

【Diversified dietary needs】Growing dietary preferences (such as vegetarian, gluten-free, and allergen-free options) require companies to offer flexible and varied menus. Meeting these requirements can complicate menu planning and inventory management.

【Customized requirements】Customers often expect a personalized dining experience, from customized menus to themed decor. Providing this customized service may require additional resources and creativity.

【Quality of Service】High expectations for service quality can put stress on catering staff. Maintaining service excellence in high pressure events is essential to ensure customer satisfaction and repeat business.

【Technology adoption】The restaurant industry is increasingly integrating technology to optimize operations, such as online ordering systems, event management software, and inventory tracking. Adopting new technologies can be costly and requires training employees to use them effectively.

【Digital marketing】As consumers increasingly rely on online research, restaurant businesses must have a strong digital presence. This includes maintaining user-friendly websites, engaging with social media, and engaging customers with online reviews.

【Data Management】Effective management of customer data, preferences and feedback is critical to customizing services. However, many restaurant companies face difficulties in data integration and analysis.

【Recession】Economic fluctuations can affect discretionary spending, leading to a decline in demand for food services. In a downturn, restaurant companies may need to adjust their business strategies to meet these challenges.

【Fierce competition】The catering market is highly competitive with many players offering similar services. It is important to differentiate yourself through unique products, pricing strategies and exceptional service.

【Seasonal fluctuation】Many food and beverage companies experience seasonal fluctuations in demand, with weddings, holidays and corporate events usually at peak times. Managing cash flow and human resources during the off-season can be a challenge.