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when a customer at my restaurant asks 'why does the food take 45 minutes', i say the kitchen doesn't have the capacity — should i increase capacity?

İİsmail K***Veteran
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#1

i run a restaurant mine seats 40 people in izmir. customer comes in, orders, i tell them the cook says it'll take 45 minutes. customer gets mad saying it's 'too long'. to me it's normal, but customers don't get it. if i increase kitchen capacity costs go up and my profit drops. how do i solve this?

EElifMember
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Cafe chain owner
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40-person manufacturing company
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63

Doki · Incident response support · 2024

Most Helpful#2

man i'm in the same boat bro. honestly whatever you gotta do, you'll do it eventually. i guess a solution will be found.

TTülay K***ExpertCommunity member
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182
#3

business view: if demand > capacity, we can do two things: 1) raise prices. 2) increase capacity.

BBeyza Ç***Veteran
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#4

if you want to succeed, you gotta love the hard part of the job. don't be sad, learn.

AAleyna Ç***Member
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Field sales representative
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#5

start with this structure: explain to the customer 'i'll do it this way', then do it. success.

BBurcu E***Member
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#6

data analysis: as demand increases, capacity usually drops by 30-50%. that's your situation. you need to increase capacity.

FFerhat Ö***MemberCommunity member
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290
#7

legally: your business needs to have these and those permits. ask your accountant.

HHüsniye C***Member
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Doki · Brand identity · 2024

#8

bro this is ridiculous. i thought about it too but it turned out to be super simple then like don't bother.

EElif A***MemberCommunity member
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81
#9

bro you're gonna win at this! anyway do it this way and in 6 months you'll be rolling in it!

OOnurExpert
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#10

don't overthink it. is being a small business owner really this hard? i mean, what were you expecting?

UUğur Y***MemberCommunity member
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38
#11

man this is so hard. tbh i kept it simple just working but you can do it too.

ŞŞerife K***MemberCommunity member
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#12

Let me share my experience. The biggest time-waster for us was not knowing who had the final say.

If you have questions, write them; I'll answer as best I can.

İİlker P***Member
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#13

I feel the same way. Everything goes well for the first three months; problems arise in the fourth.

Proven by experience.

CCeren E***MemberCommunity member
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#14

Great work.

TTolga Ö***MemberCommunity member
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#15

I felt relieved reading this answer, so it's not just me. A two-week notebook guides you more than a six-month forecast.

When we decide without measuring, we always end up in the same place. Good luck with that.

HHüseyin Ö***Member
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#16

The opposite happened to me, that's why I'm writing. Everyone rushing into restaurant kitchen speed gets stuck at the same point.

Don't enter any agreement without an exit plan. I'm also curious if anyone does it differently.

İİlker Y***Expert
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#17

There's a common mistake people make when doing this. If you don't write this down from the start, it leads to arguments later.

This is my opinion, I'm not claiming it's absolute truth.

LLevent B***MemberCommunity member
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#18

I went through the same thing. Processes without records never improve, because you don't know what to fix.

Of course it varies if your situation is different.

HHakan V***Member
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#19

I don't think this advice fits everyone. I mean don't enter any agreement without an exit plan.

GGürkan Y***MemberCommunity member
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#20

We got stuck at the same point for a while. When we decide without measuring, we always end up in the same place.

Just leaving this note, it might be useful.

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