Manpower
short of manpower? hard to find proper candidate? not enough quota? increasingly salary expense? frequent talent lost?
Equipment
not sure what equipment to choose from? how to design the layout of the kitchen? high expense to purchase and maintain professional equipment? hassle to do maintenance and fixing?
Management
spend too much time on management? can't focus on your core competitiveness?
Space
not enough kitchen space? no space to contain more equipment and staff?increasingly rental expense? high renovation expense?
Technique
product quality not satisfied? hard to keep the standard of your products? hard to improve the efficiency of work flow? highly rely on the head chef?
Suppliers
too many suppliers involved? too many materials to order? salesman not responsive? a lot bills to pay?
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