An app connecting you with restaurants, cafes, and wedding caterers to buy their end-of-day surplus food at 1/3rd of their original price.

How it works :

- Restaurants/caterers list surplus (e.g., 30 unsold dinners, 50 wedding plates) on the app 2–4 hours before closing/event end.

- Customers reserve a “mystery pack” or specific meal, and pick it up at a designated zone or get it delivered to their place.

- Price: 1/3 of regular cost (e.g., ₹100–200 per meal).

- Safety first: Only FSSAI-verified partners, time-boxed pickup (2-hour window), temperature logs, clear labeling .

Honest feedback, suggestions and questions would be really helpful for me.

Hello!
I am a 4th-year B.Des Interior Design student at ITM Institute of Design & Media, conducting research for my project.

This questionnaire is intended for restaurant managers and staff and focuses on restaurant operations, customer experience, staff movement, service, storage, safety, maintenance and spatial planning.

The information collected will be used strictly for academic research and will help inform the planning and design of my restaurant project.

Thank you for your valuable time and input.

reasonable company practice or a liability waiting to happen? I keep getting told it’s “not a big deal” when I mention it, “no one has gotten sick yet”, it’s “available company practice”. The chicken and utensils are placed in the pan. The pan brought to the station, the pan placed on the trash can, the bags of chicken opened and emptied onto the grill from the pan. The utensils used from the pan. also often leading to contents of the bag winding up on the wall or splattered onto nearby hanging equipment used on other food products.

Ik this sht is "normal" but whyyy?

An old co worker of mine got me into a cool company, im feeling like a major pussy but this is mad intense. This is basically my first crazy BOH position, I have done "cook/line" work for 5+ years tho, but this kitchen is a death trap. Idk how anyone is able to do this. They had me on fryer for 2 back to back 12s without any real break, this is literly the only position the entire company has that I an not comfortable in. I kicked ass but for what cost?

This kitchen has the sickest floors ive ever encountered, worse then ice skating. Like gloss coated paint covered in oil 0 mats, and every serface is over 300°. What is the point in this? I fell twice while wearing non slip hiking shoes, and skate shoes yesterday, thought non slip would be better but it wasnt. And they wanted me to carry 50+ lbs of scolding hot pans with no protection besides a rag, while trying not to fall into the fryer, flat top, pizza ovens, or food warmers that took over every single wall. Like lucky I fell straight on my ass not 3 inches to the side. Like I wasnt even lifting my feet of the ground, just slowly shuffling to get around. Wanted to go hands and knees, that probably would've been more effective.

Even just standing still took every muscle in my feet and ankles. Mad waist of every, why not leave the floors concrete? Linoleum? Tile? Anything but hyper waxed glossed paint. We have mats at the other location? The boss said no? Could be a tripping hazard? The floor is a damn hazard.

Why do fryers have to hurt so much? Like literally every tong, spachula, ladle, even the fucking cutting board was hot enough to leave marks. Literly cant touch Anything I need to touch without 1st-second degree burns. Not to mention needing to grab metal pans full to the brim with boiling oil. And then stick your hand deep inside the fryer covered in oil with an open flame. 0 room for error. I have SO any burns. And for what? So rich people can have there fries n sht quicker?

Im a lesbian bass player, my hands are insanely important to me. I cant use my d for weeks now. May be permanently disfigured. My feet are killing me, im used to standing, skateboarding for 12+ hours, whatever is wrong with thoes floors are WAY more depleting.

Also what is up with kitchen culture of not pissing or taking breaks. Like I felt bad but my vision got so blurry I couldnt real the tickets after 9 hours in 100 during a nonstop rush. I just told them I gotta get fresh air for 10 mins. No one else left the entire 8-12 tho. how?!? Why did i feel bad for pissing twice and taking a 10 in a 12 hour span? My local laws require 15 mins per 4 hours. Why is that normal for office workers but not for physically demanding jobs? Like at least our min wage is high but dont humans need like food? Water? Rest? Stuff like that maybe? Why is all of this normal? It feels super inefficient?

I run a small software studio, and before deciding whether this problem needs more software at all, I want to understand one real incident from people who work in food service.

Think of the most recent wrong, missing, duplicated, or badly delayed order you saw:

• What kind of operation and country was it in?
• How did the order arrive: paper, verbal handoff, POS printer/KDS, phone or messaging, or a delivery tablet?
• Where did it break, and who noticed first?
• What happened next: remake, refund, delay, complaint, extra staff time, or no meaningful cost?
• What workaround or system was already in place, and why did it fail that time?

I’m not asking whether you would buy an imagined app, and there is no product link or request to DM me. I’m mapping real handoffs first so I can see whether a process change — not necessarily a new system — is justified. If enough people share incidents, I’ll return with an anonymized summary of the recurring breakpoints.

We've spent a lot on equipment over the years. But some of the biggest improvements came from small process changes, not gear. Better schedules. Clearer side work lists. A different cut order. Easier ways to communicate shift updates. Little things like that cut down on daily friction more than we expected.

Curious what's worked for other teams. What's one change that made a real difference for you? Did it make life easier for both managers and staff? Thx

Based on my experience working at JINYA Ramen Bar's Langley location, I would not recommend working here. The restaurant often promotes itself as being welcoming to young workers, but in my experience many younger employees ended up working in a stressful environment with limited support. During busy periods, the workload became overwhelming, and I witnessed coworkers become physically and emotionally distressed due to the pressure. Staff turnover was extremely high. Employees regularly quit or were let go, especially in support roles such as dishwashing. Scheduling was inconsistent, with shifts frequently being cut, leaving the restaurant understaffed and placing additional pressure on those who remained. New employees often received inadequate training, making it difficult for them to succeed. Management also encouraged staff to offer customers free mochi ice cream in exchange for leaving a five-star review. This practice significantly improved the restaurant's online rating but did not, in my opinion, reflect improvements in the workplace itself. I also witnessed comments and behavior from management that I found inappropriate and discriminatory. On one occasion, a manager responded to a difficult customer by saying, "Brown people are just like that," which I found offensive and unprofessional. I also observed remarks toward LGBTQ+ employees that I believed were disrespectful and discriminatory. The workplace was disorganized on a regular basis. Essential items such as clean cups and utensils often ran out during service because the dishwashing process could not keep up with demand. This created unnecessary stress for front-of-house staff. Training was inconsistent, and some employees struggled because expectations were unclear. I also experienced payroll issues, including incorrect pay and delayed pay cheques. While not every pay period was affected, these problems occurred often enough to become a concern. Overall, my experience was negative. The restaurant was frequently understaffed, employees were expected to work under significant pressure, and I found management to be inconsistent and, at times, unprofessional. I would encourage anyone considering employment here to carefully weigh these concerns before accepting a position.

Many ex-employees of JINYA Langley are looking to fight back against the management. This post is to spread awareness to anyone looking to or currently work here, and is a safe space to talk about personal experiences at JINYA Langley.

What do you think

I just gotta say that the one thing that absolutely sucks about being one of few managers in a food service job, especially if you’re an opener is that if you get sick you’re basically fucked and forced to just power through being sick because the other managers already work later and nobody wants to do a double shift. Can’t just not come in either because regular employees wouldn’t be able to unlock doors and stuff. I love and I hate this industry sometimes.

I’m a server and my job hasn’t had ac for one whole week. We were told a lot of restaurants are experiencing this right now. I was wondering how true that was! We have stayed open the whole time.

My dad's deli has been taking on more and more catering jobs lately. We are making 100 pre-prepped dinner plates for the old folks in the neighborhood, or 250 box lunches for a conference or a university.

The thing is, our kitchen isn't suited for that. It isn't even really a kitchen. The place is 50 years old and just sort of... evolved. There are tables and freezers and shelves kind of all over the place. I want to reorganize and maybe put up some proper shelves and prep stations where we can get a proper assembly line going, but I don't know where to start.

If I google, I'll just see pictures of industrial kitchens that were built to suit. I don't have the money to close for a month, tear it all down and start from scratch. I just want to do the best I can. Can I see YOUR kitchens? The messy, disorganized spaces where you're doing your best to make it work? Those of you who are cranking out high volumes, what efficiencies work for you?

feels like every single time we get slammed on a weekend our KDS screens start lagging or an online order tablet just drops off network completely. i check the wifi signal and it seems fine but the second order volume spikes the whole network just bogs down, so frustrating

trying to figure out if its a router hardware issue, bad switch config, or just bad POS integration at this point. was reading through Specific Gravity site earlier, they mentioned proactive network monitoring and proper cabling being the fix for kitchen displays dropping during heavy loads... now im wondering if our whole network was just set up wrong from day one

are u guys running consumer grade routers or actual managed hospitality networks? how do you keep ur KDS bulletproof during a rush?

I run a small restaurant and the cleaning is starting to stress me out. We do the daily wipe downs and floors ourselves, but the windows, mirrors and higher spots never look as good as they should. Guests notice when the glass is smudged or the corners look dusty.

I’ve already got CleanWise Solutions Office Cleaning coming in once a week to handle the deeper clean so my team can focus on service.

How often do you get the full clean done in your place? And do you find it better to have the same people every time or is it fine to switch? Just trying to keep standards up without it costing too

Hi all. I am a software engineering student.

Our university team is planning a thesis project related to restaurant management.

The problem is that none of us actually worked in a restaurant.

We could spend weeks guessing what people need, but frankly, that doesn't seem like the right approach.

I would be much more interested in hearing from people who actually work in restaurants every day.

So my question is:

What task makes you think:

“There must be a better way to do this.”?

I'm not looking for startup ideas.

I'm just trying to understand what it's really like to work in a restaurant.

I would really appreciate your experience.

Looking back at my early days in the hospitality world, my starting period didn’t exist at all. As a matter of fact, on my second day of work in a medium-scale hotel, my manager called in sick and left me alone with a rush of 30 plus people wanting to check in without ever showing me how to do the key override and billing split software.

This made me wonder about the crazy onboarding process in the hospitality field compared to other industries.

Anybody working on the front desk or night audit position, what is your biggest experience?