Okay.. I did a thing last night and I’m not sure if I should have.

I have recently noticed that a lot of restaurants are using disinfectant spray to clean their tables. Two weeks ago, I watched someone eating their food and an employee walked over and cleaned the table next to them with spray. When they applied the disinfectant I watched this stuff fly all over the table and into the area where they were eating and it clearly went all over their food. As I watched this unravel, neither the employee nor the person eating seemed to care.

Personally, I do not want disinfectant spray in my food or anywhere near my table while I’m eating. So last night, my wife and I went to Market Street Grill and right when we sat down an employee came to the table next to us and sprayed it (very generously) and wiped it down. I noticed that they two other tables near us were finishing up their food, so when our server came over, I politely asked him to please ask the staff to not spray those tables when they clean them, as I didn’t want the disinfectant to get on my food. The guy seemed really confused by my request, but he assured me that he’s notify the manager and make sure they only wipe those tables. My wife was super embarrassed 😅 but when the time came, they didn’t spray those tables!

Thoughts on this?? Why do restaurants use the spray to clean tables now? Is this a new thing (maybe from Covid to “disinfect everything”) or has this always been a thing? Do I need to tell every server at every restaurant I eat at to please wipe the tables, rather than spray?

as a busser located in south oc, my newly found restaurant tips is a little different than to what i’ve worked at (just one). at my previous job it would be based on sales your dedicated server made. typically they tip you out and sometimes some servers are kind and give me a little extra for the work i’ve done. here at this new job, they pay differently. they pay based on a percentage of net sales.? and only get around 1% [it even fluctuates lower] (which to me seems really low/unfair). what’s worse is that it seems like they don’t even tip base on your work ethic rather the amount of hours you worked. in other words a busser who works his ass off for 4 hours gets paid less than a busser who does average work who works the full 6. doesn’t seem fair at all and don’t know how to feel. is this common in other restaurants? i’m thinking about communicating with my manager about this but just want to get other people’s experience with this

I know I want something with steam, just not sure what size for a small deli.

i work for two of my bosses in a restaurant. every other day, without fail, they send out a mass text to all the group chats for work, incredibly aggressive. things like "do we know how to read, do we need our eyes checked, fix your shit" things like that.

the other day, a teammate followed a recipe for our companies food. turns out, as a location, we do not follow the regulations of some recipes in the folder, okay. no big deal. but after this, they were preparing another item, come to find out, made it incorrectly. even though we all were trained by teammates to make the item, and the recipe changed within days. this resulted in screaming by both managers for this action. beyond that,the entire kitchen was closed by two cooks, including all of the prep for the next day. the cook forgot to finish the final step of a process, as it was holiday evening, on top of the fact that everything was cleaned and the entire kitchen closed, in a timely manner by the way. it resulted in my manager running after thjs coworker, after they had already clocked out and approved to leave, demanding that they return into the building to finish the task, knowing they were not legally clocked into the system. as they closed their car door. this is illegal.

recently, i witnessed a physical threat towards a coworker of mine, directed at one of my coworkers, because they put a container of something heat sensitive on the same table as a warm machine. my bosses frequently refer to myself and my teammates as various single digit ages.

every other day, there is an aggressive group text, shaming and reprimanding the cooks of this restaurant. i am not on their list of favoritism, so i'm aware i have no power.

i hate the food industry so much. the amount of power tripping that occurs within minor managers in this industry is an absolute nightmare.

Hi everyone! I’m curious about strategies for small, independently ownned restaurants to stand out and thrive when competing with big chain restaurants. It seems like chains have the advantage with marketing budgets, standardized menus, and economies of scale, but I believe small businesses can still carve out a niche.

What are some effective ways for a small restaurant to attract loyal customers and differentiate itself? Should the focus bee on unique menu offerings, exceptional service, community involvement, or something else entirely? I’d love to hear success stories or practical tips from others who’ve faced this challenge. Thanks in advance!

I went to take myself and my mother out to P.F. Chang’s yesterday. Hadn't been since about 2020

My favorite restaurant. I’ve been going there for a little 12 years. Ever since I was in high school, basically.

I’ve always gotten the same order literally every single time I’ve gone to P.F. Chang’s. I’ve gotten the shrimp fried rice, crispy honey chicken, and either dumplings, or the crab wontons.

My mom always got the beef and broccoli. I remember back in high school around 2011 and 2012, we both got those items and spend no more than maybe 50 bucks.

Now I get that prices are obviously gonna increase from 10+ years ago. And I know the pandemic also had an impact on the restaurant and food industry. But damn if it wasn’t for this $19.99 per person special that P.F. Chang’s is running, I probably would’ve spent Well over $100 on getting the same food items.

Crispy honey chicken by itself is like almost $20. I think the shrimp fried rice is almost $19 by itself. The same for the beef and broccoli that my mom usually gets.

I think the wontons were maybe Almost $13. My mom also got that California roll and it was around the same price. it was gonna be easily over $100.

But instead, it came out to like 50 bucks because of that special that I mentioned above.

It was no problem to pay for it if they weren't running that special, I guess I was kind of shocked by how MUCH prices have been increased. I don’t even remember P.F. Chang’s being is expensive even four years ago. But like I said, I guess the pandemic has something to do with it as well.

Hello,

A restaurant near me just switched its concept and added a whole bunch of new images to the site. They are all very professional-looking ... too professional, it seemed to me, given the kind of restaurant it is. Reverse image searched and every single one that I tested has been lifted from other sites, principally from small scale food and recipe bloggers.

Is this common? Would I be making an unnecessary stink if I called them on it? What, if anything, is appropriate for me as a 'bystander' to do in this situation? I don't mean to be a busybody, but I also take this cuisine very seriously and it's more than a little annoying.

Hello all, my name is Adam. I built r8ted.app, a site that allows you to rate individual dishes, rather than entire restaurants. It uses artificial intelligence to identify the uploaded image and then a user can rate this item. If there are any restaurant owners on here that want to promote a dish they sell, feel free to PM me. I am not looking to be paid for this, I'm one guy behind a monitor just trying to help smaller businesses promote individual dishes that make them unique. The way it works is that once an item is tagged, it creates a webpage for that item and rating and then that page will be indexed by Google which can be queried based on the user's search intent. I would love some feedback from owners, you can be as brutally honest as possible. This isn't some million dollar venture backed company, I built everything entirely by myself and would like to help restaurants promote the individual dishes that make them stand out amongst others, while simultaneously boosting your SEO. If there is something you think that is missing in the industry, let me know, I am always open to ideas!

To the Mods, I am just a peasant trying to help others by building a better way to aggregate information and review things, plz forgive me for my sins.

I know that some of you have came across my posts here and most of you are pissed off of what I'm trying to say. But please listen for once. I'm not here to steal money from your pocket. I was a business owner, you might not heard of Remote Control Depo but I owned that one, and I lost it due to Covid.

Helping has always been my passion, it gives me meaning, a reason to live. I was an alcoholic, joined alcoholic anonymous and got sober. I have helped countless recovering alcoholics, gave them jobs, clothed them, and fed them.

Now you might be wondering, why would I even listen to a guy who formerly sell remotes? I've never been in your shoes, but I know pretty well that restaurant business is like an untamable beast. I cannot blame you with your skepticisms, in fact I understand because that's what it takes to run a business. You shouldn't just do what other people say u do.

I don't have perfect grammar, and I am in no way a good marketer. All I know is to deliver value. One thing I've learned with selling remotes is being the best at serving your costumers, I listen, that's why I was 2nd to the top before Covid hits.

I just want you to know that there's a human behind this screen. It's funny how am I trying to sell here, I will not try anymore. All I want you to know is that nothing will ever replace human connection, and I am in no way trying to take that away from you.

I appreciate all your feedback. Thank you.

Hello all,

An investor approached me to open a restaurant. I have extensive experience in managing profitable restaurants so the issue is not the feasibility but what I’m being proposed.

He would put between $500,000 and $1 MM to start. He owns the building where the restaurant would go. He would have 65% equity and I would have 35%. He has final decision making. He gets preferred share distribution equivalent to initial investment ($500k to $1MM)

I run the business and get a salary.

Once the restaurant is profitable and he has been paid back, we split the profits 55 % to him and 45% to me.

Then he wants to charge the business a rent which would market rate and not going up but still a rent.

I feel like this is not a great deal.

What would you suggest?

I've built MenuTap - a simple system that translates restaurant menus into multiple languages, and I need your feedback to make it better.

What it does:

• Translates your menu into up to 8 languages
• Creates a QR code for customers to view in their preferred language
• Provides a link for you to add on Google Business or social media
• Shows dish names in both original + translated language for easy ordering
• Zero manual input - just upload your menu images and we handle everything else

I'm looking for restaurants to test the system for 3 months completely free. You'll get to keep all your translations even if you don't continue afterward. In return, I'd love your honest feedback about what works and what could be improved.

I want real feedback from people who deal with menus daily. What would make this more useful in a real restaurant setting?

Interested in testing? Just comment or DM me, I will walk you through the sign up. This testing phase is about improving the service based on your feedback before launch.

I’m excited to share a project I’ve been working on: CulinaireMetrics, a premiere platform for culinary intelligence analytics.

What it Does:

•	Provides real-time scores for top restaurants, calculated dynamically using AI-driven composite metrics.
•	Scrapes and evaluates trends, sentiment, and updates from the internet to give a comprehensive snapshot of culinary excellence.
•	Highlights signature dishes, recent updates, and even includes sentiment and innovation metrics for each restaurant.

🛠️ Built with: • AI (Claude 3.5 Sonnet) for data evaluation and scoring. • Brave Search for live internet scraping. • A custom-built React UI for a sleek and professional experience.

There’s more to refine (some links are still being fixed), but this is just the beginning! Let me know your thoughts, feedback, or ideas for improvement.

Check it out here:

https://viscoussnake.github.io/CulinaireMetrics/

It only covers NYC for now! Thanks for taking a look! 🚀

So, I went to this restaurant/brewery and had a good meal. After having the meal they served me with a bowl of coffee beans with polo(mint candy) mixed with it. I didn't know what was the purpose of it(coffee beans). Were they to be eaten with polo or what purpose did they serve?

Welcome to Valley Seafood, your premier destination for fresh, high-quality seafood! We pride ourselves on offering a wide variety of locally-sourced fish, shellfish, and other ocean delicacies. Whether you're a seafood enthusiast or looking to try something new, we have something for everyone – from flaky white fish and succulent shrimp to fresh oysters, crabs, and lobster.

At Valley Seafood, we are committed to sustainability, ensuring that every product we offer is responsibly sourced to protect marine life and support ethical fishing practices. Our friendly and knowledgeable staff are here to help you choose the perfect catch, whether you're preparing a gourmet dinner, hosting a seafood feast, or simply looking to enjoy a healthy, delicious meal.

We offer daily fresh deliveries, along with frozen options for your convenience, ensuring you always have access to the best seafood. Visit us today and taste the difference that quality, fresh seafood can make!

If you’re looking for a place that serves up the best fish and chips, Valley Seafood is the place to be. Whether you’re dining in, taking out, or ordering for delivery, we promise a seafood experience that will keep you coming back for more.

Come visit us today and taste the difference at Valley Seafood!

Contact Us

Address: - 122 Pascoe Vale Rd, Moonee Ponds VIC 3039

Phone Number: - 0493 558 669

So I used to go to Iron Age for years, but within the last year I swear their yum yum sauce tastes different. Anyone know if they switched it? I’m hoping they go back to the old one because I don’t like this new one!

I need some advice on this because I’ve heard so many opinions on whether we should or not. I used to always do it out of consideration for the workers at the restaurants, I would empty and leftover tenants into the top bowl/plate and stack them as well as the cups if they were empty. But recently someone who did a bit of serving a few years ago mentioned that she hated when people did that because it was usually making more work for them to clean up. I thought if was common courtesy but if it’s making it worse for the servers I need to know please.

I'm turning 21 very soon and need some advice on what restaurant to go to for my 21st! I would prefer the restaurant to be in the Fort Bend County or Harris County area. (West of Houston, nothing downtown because bad traffic). I'm also not looking for an extremely expensive restaurant but also nothing cheap! No Texas Roadhouse or anything of that sort.

I prefer steakhouses, but any cuisine is fine! Just something very beautiful and upscale.

It’s often said that a busy restaurant equals a successful one—but as Janet Zuccarini, CEO of Gusto 54 Restaurant Group, highlights, that isn’t always true. The statistics paint a harsh reality: around 30-60% of restaurants fail in their first year, and 80% close within five years. What’s causing this? Lack of adaptability and weak marketing strategies are often at the root.

One outdated practice that’s ripe for rethinking is the "table touch"—the classic approach where managers or owners rely on face-to-face interactions for customer feedback. In today’s fast-paced, tech-driven world, this method alone isn’t enough to keep up.

Take a small Italian restaurant owner I know. She’s known for serving the best lasagna in town. But when I asked if she used any feedback tools to improve, she laughed. “Why would I need that?” she said, gesturing to her dining room. “People tell me everything I need to know right here.”

Her logic seemed sound: fix problems as they happen. But what she didn’t see was the feedback she wasn’t getting. Customers who had a less-than-great experience might not complain—they simply wouldn’t return. And those glowing online reviews she hoped for? Most happy customers don’t write them unless it’s super easy.

Like many restaurant owners, she was already juggling endless tasks: staffing, food costs, and marketing. Adding yet another tool felt overwhelming. "One more subscription? No thanks," she’d say. What she didn’t realize was how much easier life could be with the right tools—tools that capture hidden feedback, boost online reviews, and provide actionable insights.

She’s not alone. Many small restaurant owners see these tools as a luxury rather than a necessity. But here’s the truth: they’re essential for survival. Reviews are critical in today’s dining decisions. Did you know 92% of consumers read online reviews, and 77% trust peer reviews over critic opinions? Tools that automate feedback collection and review generation can make all the difference.

The restaurant industry is evolving, and staying competitive means embracing change. Table touches may feel personal and traditional, but they’re only part of the equation. To grow, you need systems that help you act on what you don’t hear in person.

Numbers don’t lie. Listen smarter, adapt faster, and lead better.

hi! any date ideas around ust? or a decent place to eat lunch/dinner?

Hi guys, I'm a restaurant owner, and currently previous owner just put in Toast, pros, cons, IT, monthly costs , etc...

Getting an ice bin for the restaurant I work at. Has anyone here bought or worked with this brand. Substantially cheaper than other brands which has me a little wary.

I have a successful restaurant venue in Riverside County and am looking to part ways with operating the restaurant part of it, looking for a partner to operate it. The restaurant has operated 10+ years and is well known. Please send message. I have operated it 8 years and no longer am interested in operating it, so wanted to sell and/or reinvent restaurant space with another restaurateur

Hello eveyrone looking for advice. I wish to start a street food business and would be cooking soup like dishes at home and serving in a market.

• Is anyone aware of any equipment that can maintain heat?
• Anyone able to give advice on selling rice?

Thanks in advance