Running a Seafood Restaurant in Kochi is No Easy Task—Need Advice!
We run a seafood restaurant in the heart of Kochi. When we first started, we struggled to get even 30 customers in a day. Over time, word spread, and now our sales have skyrocketed. I can proudly say we serve some of the best meals in Kochi, worth every penny.
But here’s the issue: our service is struggling to keep up with the crowd.
No matter how many staff members we hire or how much we try to manage the flow—like escorting guests to seats or reorganizing systems—the complaints about slow or rude service keep piling up. Customers have even started labeling us as having “no hospitality.”
It’s disheartening to hear these complaints when my entire family is pouring their heart and soul into this business. We are constantly working, yet it feels like we can never satisfy everyone.
People don’t realize the costs involved in running a restaurant. We pay:
• Around ₹1.5 lakhs per month in GST,
• About ₹1 lakh for waste disposal,
• Plus expenses for electricity, water, labor, and other operational costs.
It’s exhausting, and the bad reviews on top of it are taking a toll on our morale. I wish there was a way to explain to people how hard it is to run a restaurant in Kochi. Honestly, I sometimes wish we could leave Google reviews for rude or impatient customers too.
If you’re from Kochi or have faced similar challenges, how do you cope with these issues? Any advice on handling the service problems or managing customer expectations better would mean a lot.
Thank you in advance for your support!
https://redd.it/1ho30yx@r_kerala