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Restaurants are individual or corporately owned places that provide the entire public with food stuffs. With regard to this, restaurants should be extremely cautious to provide to their customers with food stuffs that satisfy the required degree of safety and hygiene. The question of hygiene cannot be compromised on grounds of profit projection by the restaurant management. Good nutrition practices are mandatory to all restaurant operators and it comes in very many spheres. Operating a restaurant just like other businesses is profit oriented and thus the cost of operation must be taken into account such that profit margin can be calculated. The question of whether it’s the profit or good nutrition that should come first should not thus arise since the coat of providing good nutrition will already be known before the profit margin is imposed. It’s therefore unnecessary to claim that the aspect of good nutrition can be compromised on ground of accruing much profit. The two factors cannot be discussed in one breadth. One must provide the customers with products that are satisfactory and are commensurate to their pay. These must also be in tandem with the regulations laid by the government as acts that monitor unscrupulous business people.
Operating a restaurant also comes with the obligatory ethics that the restaurant operators must be fully ensured stringent measures that their provisions meet the threshold of public eating place. This should be first in their priorities and those who cannot uphold it have no business in engaging in such. If restaurant operators are left to decide on their priorities, it is obvious that they will choose to skew their interest in making abnormal profits at the expense of the providing good nutrition. Business people are bound to compromise on provision of quality stuffs provided they can widen the profit margin and succeed in depriving their unsuspecting customers. In provision of good nutrition, there are many aspects that are considered. What constitutes a good nutrition is a collection of proper and balanced ingredients, observation of high level of hygiene in terms of the work environment, and workers. It is appreciated that the word restaurant is synonymous to hygiene and honesty.
By being approved to operate a restaurant, you are literally trusted to provide the best to the general public. The provision are expected to alter the physiology of the esteemed customers and that their taste and preference should be the driving force in the service delivery. The restaurant operators therefore have no choice but to simply comply with that which is to the customers’ satisfaction. It is the customers’ preference and choice that will influence the price and hence the profit accrued, if the customers are not able to acquire the products at some cost on perception that it’s too high, then the business can be said to be wrongly sited. The targeted population must be contented with the current prices and if that is a problem then not enough feasibility was done to during establishment of the business. This equally does not imply that quality is compromised for profit margin purposes. In the unfortunate circumstance that the restaurant owners shift concern to be profit oriented, most qualities and ethics will be compromised and certain catastrophes that are directly linked to poor hygiene may be imminent. In this situation we say the business people have changed to be unscrupulous.
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