Challenges of restaurants facing in HK Essay

worldIt is well known that Hong Kong is a intellectual nourishment paradise since there is an army of types of regimen and a wide range of restaurants gage be founded in Hong Kong. The business of restaurants plays an important role in the aliment advantage sector in Hong Kong and it is gaining momentum due to the variety kinds of food provided. However, due to the cost, grate and challenger factors, Hong Kong restaurants atomic number 18 facing challenges both internally and externally, and as a consequence, they argon opening and closing at a fast pace. (Chung,2013) take exception 1First and foremost, one of the crucial challenges facing by Hong Kong restaurants is the rarified rent of their locations. Due to the increasing tension of the land use in Hong Kong, the land scathe is increasing and as a result, the rent is rising. The awe-inspiring amount of property rental increased by the property owners adds a large financial burden on the restaurants. Since they cann ot gain any mesh flirt if they need to pay such an expensive rent, therefore, they will have no choice just to close down their restaurants. The famous Lei Yuen jook joint Noodles (Chung, 2013) behind Sogo Department Store in Causeway bay is a case in menses. It was forced to close because it was located in the outcome area in Causeway Bay and the rent was doubled. This case shows that the insuperable rent may lead to an end of a restaurant business. Besides, the food cost is another challenges to Hong Kong restaurants. Due to the inflation, the cost of ingredients is increasing. Some commodities like vegetables, grooming oil, cheese and beef are costing higher, restaurants need to pay much and the profit is lower (Ryan, 2011). Some restaurants had tried not to increase the price od their dishes and make less profit they could get in order not to scare off their patrons initially, however, with the steady rise of food cost, they were not be able to impede the increase of the ir menu prices. Undoubtedly, the increase in the price of menus resulted in a loss of customers.CHALLENGE 2Moreover, pains shortage is also a tonality challenge of Hong Kong restaurants.(Wong, 2011) Because of the long working(a) hours and tough work, many people are not willing to work in a restaurant, except those are passionate about food and beverage. With fewer newcomers in this industry, there is a lack of skillful staff. Although there is an implementation of minimum wage law in order to hinder workers from depriving, many people will prefer exploring in other industries preferably that working in restaurants, e excessly the Generation Y who born in the 1980s and 1990s. McDonalds Restaurants (Hong Kong) Limited is a case in point (Wong, 2011). The Generation Y group of staff has become increasingly supple after the imposition of minimum wage law. They would like to seek better(p) opportunities in other areas instead of working for long hours in the food industry. Since there will be fewer passionate people in food and beverage among the youngsters, as a consequence, there may be a shortfall of restaurants workers after the retiring of the current talented staff. The gain quality and operational efficiency may not be retained with a shortage of labor. Therefore, restaurants are facing a tremendous impediment in the aspect of labor use.CHALLENGE 3Last but not least, there is a fierce competition among restaurants. In immediatelys highly customer-oriented marketplace, maintain increasing levels of food hygiene and service quality is certainly important. Restaurants need to ensure that the basic service is estimable and the menu should not be dull and it should include some special dishes regularly in order to line customers. However, it is not the only need for maintain restaurants competitive edge. Becoming a successful restaurant, not only do the food and service are in a beloved quality, media attendance is also needed. Most of the upsc ale restaurants in Hong Kong are hard-hitting in holding events or collaborating with other business partners to offer promotions and to attract media attention. They will also add leisure components to the dining experience, such as wine tasting sessions, cooking classes or food photography courses(HKQAA,2011). many another(prenominal) casual restaurants also take advantage of the social media platforms, for instance, OpenRice and Facebook, to promote themselves by offering discounts. It shows that the competition among restaurants is extremely fierce and media attention plays a key role in the competition of restaurants. If the restaurants cannot stand out tocatch customers attention through media, the business may not be successful when they are comparing with other restaurants.CONCLUSIONTo conclude, restaurants are facing many challenges in Hong Kong, ranging from internal challenges to external challenges. Although the monetary challenges, lack of labor and the fierce competi tion add a burden on running the restaurants business, there are always solutions to solve the problems. With the perfect service and tasty food provided, restaurants can succeed and always stand out from others.REFERENCESCathie Chung(2013),Attractiveness And Challenges Of Restaurant Business In Hong Kong (Websitehttp//www.joneslanglasalleblog.com/APResearch/retail-research/attractiveness-and-challenges-of-restaurant-business-in-hong-kong.UmvxjRaA3X9)HKQAA(2013),VISION (Website http//www.hkqaa.org/cmsimg/1375072136vision48.pdf)Nicolette Wong(2011),Challenges and incentives motivate young restaurant workers (Website http//cthr.ctgoodjobs.hk/article/show_article.aspx/1174-14129-challenges-and-incentives-motivate-young-restaurant-workers)RYAN(2011),Can Restaurants Increase Their Menu Prices In Response To The Rising Food Cost? (Website http//www.kng.com/blog/food-and-beverage-news/can-restaurants-increase-their-menu-prices-in-response-to-the-rising-food-cost/)