VanLove.ca we are opening a restaurant in Vancouver.

It's hard to believe, but these basic problems exist in most restaurants. Now too many restaurants are for sale and here are the reasons why.

The restaurant business in Canada. What are the problems today?
I've talked to about twenty restaurateurs in the last couple of months.
They're mostly owners of small cafes under 1,500 square feet. So, I’m not talking about huge chains, such as Mcdonalds', TH, and so on.

What are the main problems for restaurants this year?
1. very few clients compared to preCOVID times. Many businesses have gone from profitable to unprofitable or on the verge of survival.

Many people seem to forget to go to restaurants and spend time in the noisy company during the pandemic. Some are still afraid of being infected. And that seems to be a factor to seriously consider when opening a restaurant.

2. Many customers have started ordering delivery through UberEats. But these companies take 2030% commission from the restaurant for each order, and working with them is not as profitable as serving people in the dining room, when all the bill amount goes to the restaurant.

3. digital marketing. Managers of many restaurants have failed to adapt to the rapidly changing marketing market. Previously advertising on the front was enough, but now you need to know how to set up Google ads, SMM, targeting, and work with bloggers. People live online and you can't ignore this fact.

4. interior and facade. Some restaurateurs think that they can decorate the restaurant themselves, or that the main thing is the food. Food is definitely important, but people want socialization and comfort. More and more establishments are ordering professional interior solutions, and those who ignore this trend are losing visitors.

5. Smells. While in Ukraine every restaurant has a range hood as standard, in Canada, there are many places where you can stink up your clothes for 1520 minutes. Of course, the visitor notices this unpleasant smell at home and sends the clothes to the laundry. And he probably won't come back to the restaurant or will order delivery.

6. Lack of control over financial performance. I was surprised that some restaurant owners could not even name such basic indicators as profit of the establishment, the cost of food, taxes costs. Similarly did not understand the structure of sales. Which dish sold most often and which least often? POS systems are popular, but many business owners doesn’t use their possibillities.

7. It can also be said that many restaurants do not have any plans, development strategies, promotional activities.

8. English language. Surprisingly, but in many restaurants the owners are chefs or hire a waiter or cashier who communicates for them in English. It is clear that this significantly limits the potential of the business.

Conclusion.
Some restaurateurs have not yet realized that times have changed and that the old management approaches no longer work. the restaurants that survive are those whose owners are evolving, not standing still.

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