There’s no denying that the
restaurant industry worldwide is susceptible to an array of challenges.
Sometimes, these risks can seem impossible to manage. The Australian food
industry is no stranger to such issues. Experts at one of the top local seafood restaurants
discuss some of the challenges that plague the food industry of Australia.
Declining Business
2016 is considered to be one of the
best years for the Australian food industry. During this time, several new
restaurants cropped up and innovation was at its peak. However, the following
year, many businesses went into a decline because it became difficult to find
trained staff members to cater to the growing demand for restaurants. The
advent of online ordering system has also made it difficult for traditional
diners to survive and thrive.
Rising Competition
Currently, Sydney offers a lucrative
market for those who want to start a restaurant. However, the competition is
cutthroat. Increasing competition is forcing many restaurants to invest in
decor and improved cooking equipment, which is adding to their costs.
Additionally, traditional dine-in businesses all across Australia are facing
competition from Uber Eats, Foodora, and other delivery companies that
encourage people to stay at home and order from their cell phones.
Difficulty Finding Staff Members
A lack of professional and qualified
staff members is a huge concern for restaurant owners. Up to ten years ago,
most chefs across Australia knew how to perfect basic methods of cooking.
Today, however, head chefs spend more time training their apprentices rather
than learning something new. Once an apprentice learns cooking skills, he or
she is most likely to move to another restaurant or start a new eatery, which
raises staff leave ratio.
Rising Price Levels
As the nutrient sources are
depleting and the population is rising exponentially, the overall food costs
are also increasing. In addition, rent and utility bills are also on the rise.
The increasing costs are prompting restaurant businesses to raise their selling
prices to make adequate profits, and the rising selling prices are deterring
customers from eating out. Restaurants that raise their selling prices are
likely to lose business to street vendors who offer the same foods at low
prices.
Food Sourcing Is Important
Consumers are now more aware than
before, and they are making smart choices every day. Over the past few years,
the need for sustainable sourcing has increased, and food industries are
investing heavily in reducing their carbon footprint. Similarly, the demand for
gluten-free and GMO-free food is also rising, and restaurants that are still
relying on traditional sourcing methods may be at the losing end.
Shift Toward Casual Dining
Long ago, dining was supposed to be
an experience to remember. Customers would dress in their best and head down to
their favourite restaurants to enjoy lavish meals. However, times have now
changed. Today, customers prefer casual dining, and fancy restaurants face risk
of closure. Consumers are focusing on high-quality food at low prices.
Restaurants that cater to high-end customers could face some losses.
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