Here are points which can be considered as weaknesses or disadvantages of shawarma.

Quality: When shawarma is prepared in large quantities, it can be difficult to maintain high quality and consistency in each serving.

Freshness: Shawarma is best when it is fresh. When preparing large quantities, there is a risk that some parts will stay on the grill too long, which can affect freshness and taste.

Waiting time: If demand is very high and preparation is in large quantities, customers may have to wait longer to be served, which may result in a less satisfactory customer experience.

Wastage: There may be more waste if not all the prepared food is consumed.

Health and Safety: Handling large quantities of food requires careful attention to food safety and safe food handling to avoid cross-contamination and ensure food is cooked to a safe temperature.

Storing: It can be difficult to properly store large quantities of shawarma, particularly if they are not eaten immediately.

Even Distribution of Ingredients: In large quantities, it can be difficult to ensure that each serving of shawarma has an even distribution of ingredients, which can affect taste and quality.

It is important to note that these points are highly dependent on how the food is prepared and served, and a good management plan and practices can help minimize these drawbacks. Quality: When shawarma is prepared in large quantities, it can be difficult to maintain high quality and consistency in each serving.