Running a restaurant in Australia isn’t always a walk in the park, it demands substantial capital and comes with numerous uncertainties. With the ongoing impacts of the COVID-19 pandemic, restaurant owners have had to adapt and navigate through these challenging times. As we transition into the post-pandemic era, Australian restaurant entrepreneurs and their management teams continue to grapple with significant challenges.
In this article, we’ll provide practical solutions to help you conquer these obstacles and thrive in the highly competitive Australian restaurant landscape. Let’s dive right in!
Challenge No. 1: attracting and retaining top talent
As restaurants across Australia reopen and expand post-COVID, the demand for skilled staff is surging. However, the once-plentiful pool of job applicants has dwindled, making it increasingly difficult for restaurant owners to find the right candidates.
The Solution
To attract and retain top-notch employees, cultivate a workplace culture that outshines your competitors. High turnover rates are common in the food industry, but they come at a cost. Attracting and retaining talented staff is more critical than ever.
Once you’ve built a team of value, it’s essential to keep them content. This can be as simple as seeking their input and taking action based on their feedback.
Challenge No. 2: rising food costs
The pandemic disrupted agriculture, resulting in increased costs for staples like eggs and flour. Consequently, restaurants are contending with higher ingredient prices and must navigate this challenging financial landscape.
The Solution
Start by mastering the art of managing food expenses. Engage in discussions with your current suppliers to explore opportunities for price relief. You might uncover unexplored cost-saving options by adjusting the types or quantities of ingredients you purchase.
Next, take control of your menu pricing. Calculate the percentage of food costs and then review your menu to identify items in need of price adjustments. It may be time to streamline your menu, retaining only popular items with higher profit margins and phasing out less profitable dishes.
Challenge No. 3: escalating operating expenses
Amidst the rising costs of food and essential ingredients, other operational expenses, such as real estate, are also on the ascent.
The Solution
Consider venturing into the world of dark kitchens. Dark kitchens, a delivery-only operation provides a smart way for restaurant owners to meet the growing demand for deliveries without the need to establish an entirely new restaurant. This approach empowers restaurant owners to efficiently utilise their existing menu ingredients and current staff to handle additional delivery orders.
Expanding your delivery business with ChefCollective’s dark kitchens
Running a restaurant undoubtedly comes with its fair share of challenges and obstacles. To thrive in the dynamic food and beverage industry, it’s crucial to align with market trends and demands. Expanding your delivery business is a strategic move that can significantly boost your restaurant’s sales, trim operating costs, and ultimately increase your revenue.
ChefCollective’s dark kitchens are the perfect solution for this expansion. Our innovative kitchen spaces are meticulously designed for efficiency. While traditional brick-and-mortar restaurants typically occupy around 200 sqm, the average dark kitchen in Australia is a more compact 16 to 25 sqm. This streamlined working space empowers F&B operators to reduce initial costs and maintain lower monthly operational expenses, allowing them to concentrate on culinary creativity.
Strategically positioned in two of Australia’s major cities, Melbourne and Brisbane, Chef Collective’s dark kitchen facilities benefit from high foot traffic and a substantial volume of weekly online orders. Opting for our delivery-only kitchens in Australia offers a seamless, turnkey solution.
We handle all aspects, from construction and permitting to swift installation, enabling you to kickstart your operations within weeks. All you need to do is bring your food or goods, and we’ll guide you in setting up shop.
With ChefCollective’s advanced technology, you can streamline your restaurant’s operations. Everything can be effortlessly managed through a single tablet, providing valuable insights to optimise your daily functions.
Expanding your business may seem like a formidable task, but our dedicated support team is here to assist you every step of the way. We’ll aid you in identifying the right suppliers and maintaining cost-efficiency wherever possible.
Our professional team excels in customising solutions, enhancing your restaurant’s exposure, harnessing the power of data analysis, and optimising sales strategies. These measures are designed to give you a significant competitive edge in the dynamic delivery market. If you’re interested in ChefCollective’s dark kitchen services in Australia, please don’t hesitate to book a kitchen tour today. We’re committed to supporting your culinary journey and business expansion.
