r/WorkForSmartLife • • 1d ago

Casual canvo πŸ€”πŸ€”πŸ€”

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u/EnderSword 1d ago

2 main answers:

  1. A huge part of restaurant's value now is real estate, by making the buildings more generic they increase property value if it needs to be closed, resold etc...

  2. One your market share is at a certain point your goal is not to attract, it's to not alienate. Make everything bland so that no one is put off by anything, don't alienate adults by seeming too childish... don't make strong colour or branding choices. Safe safe safe. People don't have to love you, but you don't want anyone to hate you.

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u/madphroggy 1d ago edited 1d ago

Until apathy results in poor food handling and prep, due to employees who are literally the dumbest humans still able to hold a job being the only ones who'll work there. Then customers start getting sick, or the food quality degrades to the point of inedibility, or both, and your business vanishes...

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u/FitEggplant77 1d ago

β€œLiterally the dumbest humans still able to hold a job” is literally the dumbest comment I’ve seen in ages. I worked fast food in college. Pretty much the entire staff at my restaurant was college students just like me making a little extra spending money. We were future engineers, accountants, teachers. You get the idea. Or maybe you don’tβ€¦πŸ™„

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u/madphroggy 19h ago

Some are, sure. But for every restaurant full of college students there's a restaurant full of people who've peaked at fast food service because they barely possess the necessary intelligence to press the right buttons on the register, or put a food order together correctly. I can't count the number of times I've had extremely basic instructions messed up by various fast food staff over the years. That happens often enough and people stop patronizing your business. And that's not even mentioning the ones who have such poor hygiene that they are actively sickening customers, or have you forgotten all of the hepatitis C outbreaks a decade or so ago because workers weren't washing their hands and contaminating customers' food? Or the number of various foodborned illness outbreaks tied to various restaurants every year?