At the end of the day, both reservations and walk-ins generate revenue at a restaurant. But for some restaurants leaning heavily toward one may be the catalyst that gets your flow going. In this article we will identify which client traffic base to lean toward, and most importantly establishing balance between the two.
Tables are like real estate. The fuller they are, the better. And sometimes the longer they sit, the higher the check ends up being.
The front of house refers to anything that the customer sees and interacts with during their visit to your restaurant. This in turn means many moving parts during service, and you need these many parts to function as a well-oiled machine. As always, the best way to manage many moving parts is to look at the numbers.
One of the most overlooked aspects of a budding restaurant is its development of a social media footprint. This is a rough grey area that many either find too difficult to navigate, believe that it is not necessary, and do not want to change and adapt.
While social media isn’t a must for all restaurants, it is certainly a useful for those starting out or looking to drive revenue. The fact of the matter is that social media is here to stay, and if you want to cater to the next generation of “foodies”, then it is essential.
A good floor plan can truly make the difference in your restaurant. In terms of restaurant management, it not only makes things easier on your staff, but looks appealing to customers and works well during all hours of business.
A good company culture, and core values, are something that started in corporate America in the 80s, and have since expanded into the entire professional field. Many think of added perks in the workplace when trying to picture creating a happier work environment, but restaurants are in reality a whole different beast.
An effective menu can make the ultimate difference between a restaurant’s success and failure. A great menu not only highlights your most expensive dishes, but also pulls your customer toward items that you are most proud of.