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Pain points in business: what people struggle with
Search the problems to solve, as people described them on Reddit and other platforms, in their own words.
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Recipe and Prep Inconsistency
Food service staff lack reliable, up-to-date recipe, prep, and training references, causing inconsistent quality, waste, and slow service.
In their words
the resources the local health department gave me are confusing. Does anyone have a HACCP available that I could work off of in writing my own?
I have a professional need to mimic steam kettles of several hundred gallons.
the menu exists in four or five places at once and they drift apart ... Every change has to be made five times by hand, and it never is
it’s mostly for my foreign customer base who I can’t communicate allergy/dietary stuff with and more importantly the menu items themselves
Executive Chef said oil doesn't need changed yet. Last change he waited 7 weeks. We never filter.
we are expected to take less than 1min 20.per person for the drive thru
They certified zero of the cooks pre me as food handlers so (Ive been at the job for 20 days) Ive been rushing to get everyone certified for the state.
what is fair of me to ask the daycare to do to help improve allergy / intolerance protocols?
Some of my team actually does struggle to make shaken espressos properly, and I try to help coach them
at the end of class when I call them all to line up they keep arguing over which one is theirs, and I cant help because they aren't labeled!
They left me with 15 racks of product to label and wrap by myself after my lunch which is only 3 hours to do it all.
I seem to be missing something when it comes to selling these drinks.
Food service staff
Where they talk
- r/KitchenConfidential
- r/starbucks
- r/starbucksbaristas
- r/Chefit
- r/restaurant
- r/KwikTrip
- r/smallbusiness
- r/restaurantowners
Tools they use today
- iPad
- Excel
- Gemini
- Cronometer
- Google Docs
- Google Sheets
- Google Translate
- HotSchedules
Why those fall short
- no one monitors entry, so system undercounts meals served
- POS keeps adding buttons with no training or removal
- no way to coordinate oven items, prep and waste under time pressure
- recipe cards outdated and not accessible at bar
- scale assumes 30g/oz, rounds simple syrup and 3/4 oz down
Map of ideas
Drawing the map…