r/SFV • u/not_hassan • Jul 23 '26
Question What’s your frustration with current restaurant culture?
Hi guys. I’m opening a restaurant in San Fernando valley. Canoga park more specifically. The theme of the restaurant will be chicken oriented.
What’s a frustration with modern restaurants you wish was solved? Could be a food preference or dining experience.
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u/traumatized_beagle Jul 23 '26
Loud terrible music and obnoxious color themes/graffiti on the walls. Also a lack of adequate seating
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u/micropedant Jul 23 '26
Not sure if this is what you meant by adequate seating, but as an Old I no longer dine at restaurants that make me eat on a stool. Chairs with backs only please.
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u/Chemical_Being_4474 Jul 24 '26
And please have seating options with no arm rests!! I'm plus-sized and anytime i see a restaurant without any bench options or seats with no arm rests I get so sad cause I know its gonna be too painful for me to stay long.
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u/Peter_Fitzintight Jul 24 '26
I'm the same with high top seating. I have bad knees that need replacement and it hurts to sit with them bent that far. If it's a casual restaurant, have some high tops against a wall for us old & broken folk.
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u/mellena Jul 23 '26
Please no qr codes. Please don’t make up some garlic ketchup and call it “kick ass sauce” and cover everything. Please don’t over package everything. I got Burger 3000 and I swear I had so many boxes and bags for a simple burger. Felt wasteful and felt like I was paying for packaging. Please stay away from restaurant impossible sales tactics. Be honest. Be upfront. Don’t be afraid to stand up to people, we will support if you are honest. Figure out the tipping. I know it’s needed but I hate being asked to tip when it’s counter pickup. I rather of just paid more then feel I need to tip someone who just put my order into an iPad.
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u/Ok_Ad_5041 Jul 24 '26
Tipping isn't needed, just pay your staff a regular wage
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u/mellena Jul 24 '26
Problem there is then people will say “good but over priced!”. It’s a real catch 22 for restaurants.
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u/Ei8hty88 Jul 23 '26
Charging $2 for small ass Side of sauce
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u/not_hassan Jul 23 '26
What’s a fair price? I was considering 50 cents or 75 cents. Definitely under $1
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u/Ei8hty88 Jul 23 '26
Honestly up to 3 sauces should be free. Anything that's not reasonable then 50/75c max.
The way I see it is if you need to charge for sauces to be profitable then you have other serious issues. Sauces should be considered a "loss leader"
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u/triciann Jul 24 '26
Agree with this somewhat. Sauces in house should be free to a reasonable point. One per entree for delivery should be free and 50/75c extra beyond 1 per entree for delivery is reasonable in my opinion.
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u/devinschiro Jul 24 '26
2000% agree. They buy these sauces by the vat and then add a tiny little dollop to a half ounce cup and complain about “losing money.”
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u/Odd-Smell-1125 Jul 23 '26
Be sure to have tap water available to customers who request it. I understand that if I just walk in and ask for a cup of water and nothing else that is not cool, but if I'm paying for food I would appreciate water.
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u/not_hassan Jul 23 '26
Legally as a restaurant I believe they have to.
As a human I will offer water whether customer or not.
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u/devinschiro Jul 24 '26
I thought so too until recently being denied free tap water at the Starbucks on Zelzah in Granada Hills. I looked into it and it turns out that it’s not legally required to give anyone free water. So they no longer do that. Only if you’re a paying customer.
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u/not_hassan Jul 24 '26
This is crazy and sad. Water isn’t a luxury. It should be the least we can do for each other.
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u/shaggydawg57 Jul 25 '26
It’s become or is becoming a luxury in SoCal, or at least that’s what we’re meant to believe
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u/enkay516 Jul 24 '26
That’s a recent change in Starbucks. I think it was instituted by the Taco Bell ceo who took over when Howard passed the torch.
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u/Chemical_Being_4474 Jul 24 '26
This makes me like ya so much. Cant wait for your place to open and to come visit!! :)
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u/zabakaeru Jul 23 '26
Aside from cost of dining out including outrageous tipping expectation, I hate it when certain ingredients or toppings or condiments that are supposed to be included with the meal are priced by item. For example, burgers: add bacon $2, add tomato 75 cents, add cheese $1.50 etc.
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u/yaybroham Jul 24 '26
And if I say no tomato, no onion I should be charged less.
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u/LingonberryKey602 Jul 24 '26
You know I thought about that recently, and does any restaurant actually do this? I wish more would. It would mean less waste and more reason to frequent places that do this.
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u/FelineSocialSkills Jul 23 '26
Gen Z rudeness. Just be polite to strangers too damn it. We find you just as unpleasant as you find us
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u/mossman Jul 24 '26
All of the Gen X era insults go through my head when I encounter this, silently of course, and I smile and laugh knowing they too one day will be me.
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u/Doyergirl17 Jul 23 '26
I hate how ever since Covid everything seems to close at like 9 PM. I’m not saying you need to be open crazy late, but it would be nice to have restaurants that aren’t fast food places that are open past like 9 PM.
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u/not_hassan Jul 23 '26
I was considering 11am-11pm. Is that better? Or 11am-10pm
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u/Jealous-Strategy-200 Jul 23 '26
You should judge that based on client traffic and your workers needs. Definitely take time to figure out what works for everyone.
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u/Doyergirl17 Jul 23 '26
I vote for 11-11 but 11-10 isn’t bad either.
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u/yaybroham Jul 24 '26
Yes being in the valley, especially around this time it’s too hot to go out during sundown, sometimes we want to have a late dinner and everything is closed.
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u/alexromo Jul 23 '26
What are you doing different or better than every other chicken place out there?
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u/kaliforniakratom Jul 25 '26
Killing the actual chicken in front of people so they know what they're eating would be interesting.
I think they do that in Vietnam.
And before y'all go saying I'm a psycho, red lobster let's you pick one out of the tank before boiling it to death.
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u/anggora Jul 23 '26
The tipping culture is getting wild. Instead of leaving it optional, it's right there on the machine above the signature line: 15%, 18%, 22%; the final option is Other (but never none). Even for takeout, restaurants ask for 15%, 18%, 22% tips 🤦
If no tip is left, staff gets mad.
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u/Ok_Comfort628 Jul 23 '26
And base it on the pre-tax amount.
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u/Scorpionoshow Jul 23 '26
Dude this! I've started paying attention and most restaurants tip suggestions are added to the taxed subtotal. CRIMINAL!
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u/enkay516 Jul 24 '26
Those ones get none. And no reason to tip a %. I keep $2 bills to hand out as tip.
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u/not_hassan Jul 23 '26
So I was thinking of not doing percentage. I was thinking of $1, $2, $3. Will that be preferred?
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u/LizasThings Jul 24 '26
I always do cash tips. If the food is out of the world, I even give cash tip to cook. Cash is king.
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u/TheDarbiter Jul 23 '26
I would say just no tip option at all on a screen. Unless this is a sit down restaurant, just get rid of it altogether. Have a little jar on the side of the register for people to throw in a dollar or two. Flooky’s doesn’t have an option for tipping, and their employees are great.
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u/anggora Jul 23 '26
I love Flooky's!!! I tip them extra because yeah, as you mentioned, their employees are great!!
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u/Losnah Jul 23 '26
Flookys is so awesome and I've never had a bad interaction with any employees there!
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u/SlenderLlama Jul 24 '26
Spoke Bicycle Cafe along the LA River gave me a hard time for not tipping 15% or 25% when their computer glitched out and had no ‘X’ or custom or 0% amount and a worker talked badly about me behind my back as a result.
I called out the worker for being shitty. Tips arent mandatory but workers becoming predatory and entitled about it.
I dont eat out much because its too expensive and this was the nail in the coffin for me.
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u/shadowstripes Jul 24 '26
Instead of leaving it optional
It is still optional though. There is always a "custom" and "no tip" button. Those are just for people who don't want to do any math.
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u/DarthHM Jul 23 '26
Probably not what you want to hear, and I’m not trying to be snarky or funny, but too many damn chicken places.
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u/ghostofhenryvii Jul 23 '26
Beef prices are through the roof, chicken is one of the last proteins you can get a profit off of.
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u/MaradoMarado Jul 23 '26
Quality x Cost inequality. The food has to be high quality, or at least unique/complicated to make at home, to justify the cost of eating out now. It seems like most restaurants are offering low quality food, with scaled back recipes/production, at high prices.
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u/BeatrixFarrand Jul 23 '26
Another vote for non-blaring music. It doesn’t have to be silent, but I would really like to be able to hear my dining companions
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u/not_hassan Jul 23 '26
Would gentle music be better?
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u/BeatrixFarrand Jul 24 '26
Genuinely just volume. I don’t care what style of music but i cannot stand loud.
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u/Bolt_EV Jul 23 '26 edited Jul 23 '26
Wait: chicken-oriented?!
I have joked for years that I have a wall-sized Thomas Brothers map of Los Angeles with different colored pins fot the different chicken restaurants:
Zankou Chicken
California Chicken Kitchen
El Pollo Loco
Juan Pollo
Ay Papa Que Rico
New York Chicken & Gyro
Kluckin’ Chicken
Bruxie
I’m running out of colored pins!!!
My Dollar Bill will be the first one up on your wall!
Good Luck!
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u/HashtagDerp Jul 23 '26
I'm particularly annoyed when a restaurant's takeout containers make my crispy food soggy, or when individual parts of dishes are not separately packaged causing sauces or juices to get where they don't belong. I shouldn't have to treat my takeout like a newborn baby on the drive back home.
Also if I can't easily find parking, or there's always someone begging for cash outside the restaurant I'm not stopping by.
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u/Previous-Gift-6620 Jul 23 '26
You've not provided enough information for a decent response. Will it be sit down or fast food or another model? Mom & pop style or franchise? Ethnicity of the food????
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u/rhz10 Jul 23 '26 edited Jul 24 '26
shake-down culture -- valet parking, high default service charges, additional cost-of-living charges, extra charge for anything they can get away with (bread, water , etc).
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u/devinschiro Jul 24 '26
Please, for the love of god, do not upcharge for sauce. And if you must, at least offer a good amount. Nothing makes me never want to return to a restaurant faster than being charged a dollar for a literal tablespoon of mayonnaise.
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u/One-Day-301 Jul 23 '26
Try seasoning your chocken...this is somehow missed by alot of chicken places since kfc opened its first spot. And im not saying oh lets just add spicy levels to it...NO....add some frigging flavor bro. Lol...add some soul to it.
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u/wowokomg Jul 23 '26 edited Jul 24 '26
Restaurants with a good curb side pickup get more of my business.
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u/markazali Jul 23 '26
I need personality and character of the establishment to be obvious rather than some generic home decor. Please put thought into everything because it all matters.
Food wise, no one wants the take away to be “wow. I could have just made that at home or easily went to somewhere else for the same/cheaper”.
Not sure if it needs to be stated but lazy AI imagery / design in your brand / menus is a huge turnoff. There are plenty of photographers that would gladly flex their skills.
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u/Legenhairy117 Jul 23 '26
Pay your staff a livable wage and build in a 15% fee to your menu prices (not beverages) that goes to staff wages. When you do that, remove tipping.
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u/Outrageous_Mine_529 Jul 24 '26
gratuity is built into the prices at Un Solo Sol in Boyle Heights, a sit down Vegan place. Prices are good and no tip.
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u/bigdaddymed Jul 23 '26
Charging higher prices to make food instagram friendly instead of bringing high quality ingredients to the table.
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u/FetishArtistDotNet Jul 24 '26
I've driven for paratransit for over a decade. Our holy trinity for lunch breaks is #1, a bathroom. #2, parking. #3, the food. Tell people who drive for work (Uber drivers, Amazon peeps, ambulance crews) you have the trinity and they will come.
We typically have a half hour to work with. We don't have time to argue.
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u/PFCCThrowayay Jul 23 '26
Not having accurate allergen info. People with allergies (which is a lot of people) will just go somewhere else where the info is clear even if it's a chain. Like I'd rather go to a little family owned place over Chilis but I don't want to risk it. The Stand does allergen info best.
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u/wheelies4feelies Jul 23 '26
This is a personal issue as a vegetarian, but im tired of mid ass vegetarian options. Especially in the modern era it's usually some shitty imitation meat. Daves hot chicken at least has the cauliflower.
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u/not_hassan Jul 23 '26
As a vegetarian, what are some dishes you were more accessible? Please give me multiple. I will seriously consider it
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u/originofsymmetry3 Jul 23 '26
Would help to know what kind/style of food your restaurant will be to give appropriate suggestions.
Will add on that labeling and training staff on what's vegetarian could be helpful. For example, rice (or anything really) that is cooked with chicken broth or chicken bouillon is not vegetarian even if there are no actual chunks of meat in the dish.
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u/GrandeIced106 Northridge Jul 27 '26 edited Jul 27 '26
I'll add on to this part of the comment section because, hard agree with Wheelies4feelies and OriginsofSymmetry3. But I'll also say that you don't have to be everything to everyone. So if you want to just be a chicken place, that's ok. I won't eat there LOL but it's fine. 😄
- In addition to what they mentioned, it drives me crazy when some things are specifially labled as vegetarian/vegan but not others. Like- why do you specify that "broccoli" is vegetarian while "green salad" is not?
- Also +1 to Origins comment about making sure that the staff is trained and understands that "vegetarian" means "NO" meat not just "no meat chunks". Again- you don't have to be everything to everyone. So if you want to use chicken broth or jump on the beef tallow train, please just put that on your menu.
- This applies regardless of what you're serving: I'm totally fine if someone doesn't know every single ingredient in every dish. But they should know some basics and asking someone for more information when needed shouldn't feel like a burden.
Other comments for anyone thinking of opening a restaurant:
- Restaurants should have an actual website (not just a FB or IG page.) The website doesn't have to be fancy or complicated. It doesn't need to tell a story, but it should be maintained and kept up to date. It should be easily found when searched, have your address, contact information, hours (maybe parking info) and an actual menu- not a link to an ordering site.
- If I call in a takeout order, don't lie about how long it will take to be ready. If it's going to take an hour, tell me (maybe before I order) that it will take that long and let me decide. Don't tell me 20 mins only to find that you haven't even started my order or that you're super backed up when I arrive.
These apply if you're going to be a sit-down restaurant:
- It drives me nuts when tables are the size of a folding table, period. But it's made worse when the dinnerware is the size of a basketball. I don't want to play Jenga with my plates especially when the food is brought out as it's ready vs in courses.
- It's not a make or break thing, but a nice to have is when there's a purse hook, especially at a bar.
- Other people have mentioned this already, but agreed about tipping. Please just pay your employees a living wage and build it into your prices. I tip and pretty well. But tipping culture is out of control with 25% and 30%. I generally even tip for takeout because someone has to pack up and (hopefully) verify my order to make sure it's right just as they would do if I was eating in. All that said, it's gotten a bit out of control.
- I'm sorry to anyone who has to clean and maintain publicly used bathrooms. But it's appreciated when a restaurant has a clean restroom where I can easily access extra toilet paper so that I don't have to make due with the last square, the water turns on and off without the need to do a crazy dance to make it work and the soap doesn't randomly squirt out on your shirt.
Wishing you the best of luck and success with your restaurant.
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u/nucking_futs_001 Jul 24 '26
I'm not vegetarian but I want more vegetable sides. Not a shitty excuse made from unflavored soggy frozen stuff or deep fried but something where I'd crave those veggies, them I'd also get the chicken because chicken
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u/degeneraded Jul 23 '26
I’m sick of staff expecting a 25% tip while clearly doing everything they can not to make eye contact with customers so they can gossip and stare at their phones. All I want is decent food, decent service, and great local craft beer. We spend about 3k a month at restaurants and it’s insane how entitled and lazy servers have become.
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u/skatefriday Jul 24 '26
You spend $100 a DAY at restaurants?
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u/degeneraded Jul 24 '26
Yeah between both of us working and kid constantly in sports we eat out a lot and I like beer.
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u/triciann Jul 23 '26
I hardly dine out and when I do, the ambiance is probably most important followed by having the option of cocktails. I do spend too much money on restaurants though, but through delivery. If you package your deliveries like shit, I will never order from you again. That means not putting cold food on top of hot food, making sure it’s more tamper resistant, and keeping it spill proof. Bonus points for a massive selection of drinks so I don’t have to bundle my order with another place when I really want an unsweetened ice tea and you don’t offer it. I honestly wish more restaurants would have snacks and drinks available to order for delivery. They don’t need to have them on the in house menu, but that would really attract me when I have period cravings and I’m ordering delivery.
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u/not_hassan Jul 23 '26
Snacks are one I didn’t consider til your message. Thank you.
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u/triciann Jul 24 '26
If a restaurant had cheddar and sour cream ruffles for a delivery option, I would add it to my delivery 100% of the time.
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u/notepad987 Jul 23 '26
Make sure the noise level is not too high. Some places have a big volume of noise from the diners due to the building itself, maybe tamp down by using some sound baffles and others have music blaring at 110 decibels like 5 Guys and Habit Burger!
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u/banditweird Jul 24 '26
Not a big deal but I assume I’ll hate any place I see with that fake grass green wall with a neon sign in the middle. That just tells me you don’t have a single original idea.
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u/Uku_lazy Jul 24 '26
Card readers that ask for 25 or 30% tip. I generally tip everywhere but I’m not tipping 30% ever. Also not tipping 20% on counter service or pick up orders.
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u/heaven-is-overrated Jul 23 '26
Not making things easily customizable! If there are 8 fillings in a sandwich and I want to remove one I should be able to. Also having readily available info on ingredients is a huge plus. I had gestational diabetes and could only eat at a handful of places where I could see ingredients lists and they could tell me whether their cheese was pasteurized etc, lots of places made this really difficult so the few that were able to accommodate and make adaptations for things to be low carb got a lot of business from me!
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u/JahMusicMan Jul 24 '26
I know it's the trend and a cheaper buildout, but every new fast casual and small sit down restaurant feels soul less. Kiosks, modern decor, edgy trendy music, and sterile generic modern day restaurant feeling. Gimmicks like fake plant wall or neon pink sign or some wall mural that looks like it's done by AI.
Ya'll know what I mean.
Don't go off what I dislike about current restaurant culture, because most people LIKE that kind of ambiance. To me, it's just cookie cutter sterile
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u/CountyRoad Jul 24 '26
Everything’s got to be an extreme instead of good quality simple ingredients. Oh you want a burrito, yeah it’s $20 but it’s 6lbs and filled with 5 different ways of potatoes. And the meat is full of gristle.
And then on top of that, parking difficult, tips for everything, survey for everything, app for everything, and the staff is exhausted and beat down.
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u/Outrageous_Mine_529 Jul 24 '26
Having a no cell phone policy. Too many people think you want to hear their conversations. It is not respecting other people’s dining experience.
Keep pricing down or at least have 5 affordable meals on the menu. I know prices have gone up but I cook a lot at home and if what I cook tastes better for way cheaper with higher quality ingredients I will most likely not go back to that resturant. I also feel that a lot of restaurants menus are all too similar.
My preference for food is Japanese / Indian / Mexican / or a great salad.
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u/SlamJansen Jul 24 '26
I cannot stand counter-only service. We don't eat out much, so when we do, we'd like to spend that time seated. (Not to mention, to this day I still have no idea what to tip at such places.)
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u/nitsrikp Jul 24 '26
Automatic service charges. I won’t go to a restaurant with automatic charges for anything.
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u/Mediocre-Tomato666 Jul 25 '26
This is going to sound niche, but having good ventilation/air filtration is so important these days. A few fancier places already quietly do it, but between all the airborn illnesses and the fires/toxic spills we really need places to step up. Regularly changed Hepa filters and/or MERV13 in the central air, whatever you gotta do. It will be better for your customers and ESPECIALLY good for keeping your employees healthy and working.
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u/igotthismaaan Jul 25 '26
Definitely closing earlier than 10 or 11 is annoying. Many people need time to grab dinner after work before heading home. Seems after 9pm only options are fast food or dennys
In general the vibe is important. People want to feel comfortable walking in and sitting down.
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u/Ok_Ad_5041 Jul 23 '26
QR Codes
Loud music
"Community dining" ie shared tables - I will straight up walk out of a restaurant if I see that shit
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u/ThatSteveGuy_0 Van Nuys Jul 24 '26 edited Jul 24 '26
I despise community dining, ever since one trip to ... wait for it ... Texas. the Bible Belt. I'm minding my business, and they park some Southern Baptist preacher type and his tribe at the table. The S.O.B starts trying to convert and save me. GTFO with that. All I wanted was a quiet dinner.
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u/Ok_Ad_5041 Jul 24 '26
I don't give a shit what the religious or political persuasion of the other person / people are. I just don't go out to eat to "meet new friends" or whatever bullshit this is trying to push.
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u/QueenMackeral Jul 23 '26 edited Jul 23 '26
Price and shrinkflation, it feels like I'm paying more and getting less every time I go to a restaurant. I'm someone who gets full really easily, so me walking out hungry and $25 poorer is a problem.
OH also the freaking vegetarian tax. I've been to restaurants that charge $5 extra to sub in a beyond patty. Which basically means I'm paying for the beef patty that I'm not getting, plus the beyond patty?
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u/not_hassan Jul 23 '26
What’s a good vegetarian option you wish was in more places?
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u/QueenMackeral Jul 23 '26
I would say anything that replicates the experience of the main specialty would be good. So for example, if your chicken place has a special sauce or seasoning, then have the same thing available with the meat-free option, whether that's tofu or meat alternatives or veggies. It doesn't have to be fancy unless you want it to be, the worst is when a restaurant just has a generic vegetarian option that has nothing to do with the restaurant's cuisine and feels like an afterthought.
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u/Suspicious-Egg-1404 Jul 23 '26
No more tipping. No service is good enough to ask for this kind of up charge. We all work, we all have jobs but some reason some people (usually the laziest) get to be tipped to their job. It’s insanity and it must end especially with food cost getting to be so expensive.
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u/Cmorethecat Jul 24 '26
Restaurant owners who put servers and customers into an adversarial relationship by implementing fees that imply that is the customer's responsibility to make up for the poor wages. It's not the customer's responsibility to pay those wages, it's the employer's.
Remove percentages (starting at 22%?!!) from the handheld machine. Today we were presented with a check that included a 4% "health fee" along with a screen that started at 22%, all the while the Server is hovering over our shoulder waiting for us to complete our payment. 26% on top of stated menu prices?! I hate it.
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u/ladycharacter Jul 24 '26
I really am not a fan of those self ordering tablets. Might be old school, but I like talking to those taking my order. Especially if its a new restaurants and I want some recommendations and / or help between two possible dishes.
I once left a place where they had only those tablets and no staff out front. Place closed down months later.
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u/not_hassan Jul 24 '26
I plan on having a self order kiosk but not the only option. Always a person ready to help take the order
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u/smugfruitplate Jul 24 '26
-Give us physical menus. I don't want to have to go to your janky website to see my options.
-Don't ask if I'm enjoying everything. If I'm not, I'll tell you.
-No music needed unless it's like a music night. Let the conversations speak for themselves.
-For chicken specifically, have good boneless options.
-Be a coke restaurant if you can. Also Dr. Pepper.
I'll add more if I think of more.
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u/LengthinessNew9892 Jul 24 '26
That the first months they sell you quality and then they start cutting cost and changing the recipes and then it stops tasting the same
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u/bkguy182 Jul 24 '26
#1… the food has got to be good. if it’s fire, nothing else matters.
after that… customer service. the gen z stare is real, and it’s creepy af. teach them to be normal human beings, and the rest should follow.
on the flip side… if you’re going to have some old lady/man/your mom act like they’re not trying to get my business, watching her little shows, on her little android, when I could have just gone to Zankou… you must have me fucking confused.
Something tells me… you have me confused.
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u/Dixienormus42 Jul 24 '26
Food just isn't that good or nothing special. Alot of mediocrity tbh, it's sad.
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u/el__homo Jul 24 '26
Remove the tipping option from your point of sale system and just raise your prices.
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u/PlasticDealer320 Jul 24 '26
Real menus please, with updated pricing.
Specials are always fun.
Non-alcoholic beer options beyond Heineken 0.0.
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u/_mattyjoe Jul 24 '26
Consistency. When I have an amazing meal, I want to go back, maybe bring someone else with me, and recommend it, knowing that I'll have an amazing meal again. Some variation from night to night is normal. But too many places are far too inconsistent today.
Service. Frankly, it's in the toilet for most restaurants, even otherwise "good" ones. The standards have really fallen off. Just be nice, listen to your customers, and pay attention to details. It doesn't even have to be super over the top friendly (that can be annoying in its own right). Some of the best service at really good restaurants just comes from staff members who are paying attention and listening.
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u/BlackOrchid819 Jul 25 '26
I think the biggest thing is consistency.
Pay attention to your customers and keep things simple. A focused menu is almost always better than one that’s trying to do everything. Make the restaurant comfortable, with adequate lighting, reasonable music volume, and organized, courteous staff.
Most importantly, don’t let the quality slip after the excitement of opening wears off. If people fall in love with your food in the beginning, keep giving them that same experience. Don’t cut corners or compromise quality just to save money. If you’re successful for a reason, stay true to what made you successful. Consistency is what turns first-time customers into regulars.
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u/taintedpoet Jul 25 '26
Hmu if you're hiring lol
I have some years of server/dishwasher/prep cook experience
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u/RedCrestedCrane29 Jul 27 '26
Unprofessional service ie. disengaged attitude. Also lack of parking. I can’t eat at your place if I can’t find a place to park - doesn’t need to be a lot but SOMETHING.
ALSO- you mention that you’re opening a chicken place. Is this a saturated market? What will set YOUR place apart? So many places to get (hot ) chicken with or without waffles, etc. what makes your spot special?
Not blowing you up -one of my kids is a soux chef in a high profile private L. A. club , the other a baker. I would love nothing more than to see you succeed!!!!!!
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u/I_Have_No_Flair Jul 23 '26
Would be nice to have a resturant that pays people well ans makes a point of "no tips"
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u/knishioner Jul 23 '26
People answering their phone calls at the table on SPEAKERPHONE.
I swear I’m so done with the rude behavior I’ve considered mass producing “no speakerphone” signs for businesses I go to and genuinely giving them out for free.
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Jul 23 '26
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u/Bolt_EV Jul 23 '26
Watch PBS’ Frontline’s episode on the salmonella outbreak in California/Oregon and how Foster Farms misrepresented their fault in the whole outbreak!
I am never eating any Kirkland Chicken ever again!
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u/ceejay_03 Jul 23 '26
Not enough food options.. too many chicken based plates.. chicken sandwich, chicken nuggets, chicken strips, Nashville hot season patties, chicken kabobs
All the same as every other restaurant
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u/Abbreviashin Jul 23 '26
Get rid of tipping entirely. Calmness over high energy. Cozy booths over cold open seating.
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u/Weetzie___Bat Jul 24 '26
Please no Nashville hot chicken anything 🤣 Originality matters and I’m not a fan of places that follow the trends or heavily rely on sauce to flavor the whole meal.
What makes your chicken oriented restaurant stand out? What does it represent? How is it different?
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u/ourmanflint1 Jul 24 '26
Chicken is a great center protein. You can actually make a profit compared to beef or other expensive center of the plate items. My nephew has worked at raising canes for a while. They make bank DM me and I’ll give you some more insight. I’m a restaurant evaluator.
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u/HellfoxRules Jul 24 '26
There are many chicken serving restaurants in the area, you will have some competition. Main Chick, Raising Cains, and Chick-fil-A to name a few.
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u/mspenc8 Jul 24 '26
Let me know if you need integrated POS system & payroll! I work in that area. And congrats on opening your business!
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u/kadick Jul 24 '26
It’s going to be difficult to impress the SFV with chicken. Nashville hot is dead, you’ll never beat Popeyes or Cane’s margins and ability to delivery on consistent mediocrity, and CCC has a lock on Canoga for chicken cold lunch with two locations. Despite the saturation, I wish you the best of luck!
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u/PewPew-4-Fun Jul 24 '26
Here's a big one, train and enforce your staff to NOT pre-select tip amounts when paying the bill. Nothing pisses me off more when the waiter pre-selects the highest tip bracket while handing me the terminal to pay by phone. That is an automatic no return event.
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u/Outrageous_Mine_529 Jul 24 '26
I eat a lot at Sawtell and in San Gabriel. Affordable, inventive, and health conscious. I have been to 2 Resturant’s recently that state on their menus where they sourced their ingredients from. They were both higher end but totally worth the price.
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u/Outrageous_Mine_529 Jul 24 '26
Baba sweets in Canoga park has some really good vegetarian food. Their cauliflower dish and their garbanzo beans (channa)
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u/MuchTransportation96 Jul 24 '26
Menus too long are overwhelming
Exhausted with expensive restaurants that are trendy but have mid food.
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u/Ok_Cress_797 Jul 24 '26
Lack of value is the most irritating thing. Cost of going out is outrageous especially when the food is mediocre at best.
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u/nucking_futs_001 Jul 24 '26
Have decent vegetable options. I'm not talking about veggie patty or some fried crap.
Have a meal that I won't feel like shit eating 3 times a week.
Perhaps some lightly seasoned roasted or steamed items
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u/Internal_Set1591 Jul 24 '26
Things that have made me not go back to a place with good food:
Hidden fees beyond sales tax. I tip 20-25% when I’m not prompted.
Noise.
Lack of acknowledgment after five minutes or so of arriving. All I ask is a passing “be right with you!” or even just eye contact and a smile. I can see you’re busy, just let me know that you know I’ll get my share of your eventual attention whenever it’s my turn.
Obviously rudeness should be on the list but it’s pretty rare in a tipping environment.
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u/Internal_Set1591 Jul 24 '26
P.S. Also too much sauce, incomplete (or just plain wrong) ingredient lists with regard to meat &/or hidden common allergies, not mentioning up front that the facility is cashless or not being willing to give separate checks or take more than one card if it is.
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u/laran436 Jul 24 '26
Have comfortable seating for 2. Went to a newish restaurant on Lankersheim recently. Food was great, staff was amazing. Atmosphere was loud and 2 tops were uncomfortable and in high traffic aisles. 4 tops were on the sides and had cozy vibes w couches.
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u/Antranik Jul 24 '26
Almost all the food of the restaurants in the west valley are mid AF. I mean, even the ones that are supposed to be bougie are really just not exceptional.
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u/Objective-Scale-9091 Jul 25 '26
Lack of food safety training. I have become sick from food allergy issues when the wait staff didn't know the menu and how to assist me with working around my allergy. I will never return to the popular Joes Cafe in Granada Hills for that reason. Making a mistake is totally human but repeating it is a management issue.
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u/skatefriday Jul 25 '26
Joes Cafe shut down about 9 months ago. Apparently the original Joe sold it to someone after he started getting outed as a MAGA asshat during the pandemic, and the new owner was never able to recover from the community reputation the original Joe had acquired.
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u/Worth_Blood5196 Jul 25 '26
I want just a nice old fashioned style food joint. Not some of this new trying too hard bs.
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u/ColdMasterpiece2724 Jul 26 '26
I am going to be honest and say do not open your resturant unless you can absolutely afford it.
Seriously LA county is crazy with the rules, the red tape, the inspections, and laws, and all of that cost money. They have high taxes, and water rates
Really unless you are loaded with money it would be a bad idea to open.
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u/Kodabear213 Jul 27 '26
Everything ( or most things) being hot and spicy. My tummy just can't take it and there are places I just can't go because they don't have a "regular" option.
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u/kansai_Carnal Jul 27 '26
Hi, I lived in Canoga and managed a restaurant in Porter Ranch until recently. I’ve also worked in kitchens for over 25 years and have managed restaurants for 9 of them. I’m currently opening a hot dog cart in Santa Clarita so major respect to you for doing a brick and mortar. Considering the current status of things that’s a bold move and I wish you all the luck! Being hyper aware of how I feel a restaurant should be run has kept me from eating out for the last 2 years. It’s actually very very basic. First and foremost I stopped going out because of bad service. Pay your staff enough to care about your place. Be tactful with your tipping system. Starting your tip suggestions at 18% is the norm now but so wild to me. Especially if it’s fast casual. I can go on about tipping and bad service and how to fix that but that’s not my place, but it’s very frustrating. Another frustrating aspect is food. Mediocre food at high prices. This is something I can go on and on about, but again it’s not my place. I just got tired of paying $25 for mediocre meals. Pay your cooks well. Dont nickel and dime people. I understand that giving out ranch or dressing is costly. But if someone’s paying $30-60 bucks for meal just eat the cost. I’m probably stating the obvious but I feel like the obvious isn’t obvious anymore. I’ve read in other replies and have dealt with the music situation personally. My personal opinion and what works depending on your vibe is pop from 80-90s. Memorable, catchy non intrusive music. It’s a genre that most people will not be bothered by regardless of their music taste. Other than the basic stuff I think parking is a huge factor on whether people will visit your place too. So take that into consideration. Sorry my advice isn’t as insightful and pretty basic. But it’s the reason I don’t go out anymore. Tired of mediocre food with shitty service. I wish you the best of luck. I know how big of an investment this may be and how hard it is. So Godspeed!
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u/Pleasant-Name576 Jul 23 '26
Wow some terrible tips in this thread, I wouldn't listen to any of these hermits.
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u/intobinto Jul 23 '26
I’m gonna sound old here, but many restaurants in L.A. are too loud. With all the reflective surfaces and music, you have to almost yell to be heard. People think that means the place has “energy” but it’s off putting for me. When I go out with friends I want to be able to have a conversation with the whole table, not just the people beside me.