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7 Restaurant Operations Challenges You Still Need to Solve in 2022 (and How to Tackle Them)

Updated: Aug 2

The restaurant industry has always been a juggling act, but 2022 brought its own set of challenges that operators can't afford to ignore. From labor shortages to inflated food costs, staying ahead requires adaptability, smart planning, and a little creativity.


Woman in mask holds "We Are Open" sign, giving thumbs up. Background shows cozy cafe interior with warm lights, creating a welcoming mood.

Here are the 7 major restaurant operations challenges businesses are still facing, and how you can overcome them:


1. Labor Shortages Are Far From Over

Many former restaurant workers have left the industry for good, citing low wages, burnout, and lack of safety. As a result, finding and retaining staff remains one of the biggest hurdles in 2022.


What You Can Do:

  • Offer sign-in bonuses and referral programs

  • Create more flexible schedules

  • Communicate safety protocols clearly

  • Provide benefits or growth opportunities to encourage loyalty

2. Guest Expectations Have Evolved

Customers are back, but their habits have changed. Takeout and delivery are still booming, and guests expect tech-enabled, contact-free experiences even when dining in.


What You Can Do:

  • Invest in online ordering systems

  • Offer contactless payment and digital menus

  • Create off-premise dining packages

  • Rethink dine-in layouts for flexibility and safety

3. Delivery Is a Must—But It Cuts Into Profits

Third-party delivery apps are convenient but expensive, often taking 20-30% per order. Meanwhile, operating an in-house delivery team involves overhead and logistics.


What You Can Do:

  • Build your delivery infrastructure if volume allows

  • offer exclusive menu items or discounts on direct orders

  • Use branded packaging to increase customer retention

  • Negotiate better fees with third-party apps

4. Supply Chain Disruptions Are Still Widespread

From missing ingredients to delivery delays, supply chain issues continue to challenge operators. Even major chains have felt the squeeze.


What You Can Do:

  • Develop local supplier relationships

  • Simplify your menu to limit dependency on hard-to-find items

  • Use real-time margin, abundant items through specials

5. Inflation Is Squeezing Margins

Rising food, packaging, and utility costs are forcing restaurants to reassess their pricing models. With thin margins to begin with, this pressure is significant.


What You Can Do:

  • Reengineer your menu to balance cost and value

  • Use POS data to identify and remove underperforming items

  • Communicate price increases transparently to guests

  • Control portion sizes to reduce waste

 6. Health & Safety Still Matter—A Lot

Even as restrictions ease, guests and staff expect strict hygiene protocols. And new variants mean the need for compliance isn't going away.


What You Can Do:

  • Regularly update your health and safety procedures

  • Post visible signage to reassure guests

  • Train staff consistently

  • Consider certifications to show your commitment

7. Sustainability Still Matters to Diners

Despite the pandemic, diners still care about sustainability. But operational pressures have made eco-conscious practices more difficult to maintain.


What You Can Do:

  • Use smart automation (e.g., touchless restrooms, energy-efficient appliances)

  • Partner with local farms or restaurants to reduce waste

  • Explore composting and recyclable packaging

  • Reduce food waste through smarter forecasting tools


2022 is proving to be another year of adaptation for restaurant owners, but with smart strategies, it's also a year of opportunity. By adjusting to evolving guest needs, staying focused on efficiency and sustainability, and remaining flexible with your operations, you can not only survive but thrive.



Looking to redesign your restaurant layout for more efficient, flexible, and future-proof operation?



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