10 Tips How a Restaurant Can Manage Peak Hours
It is quite common to think of increasing revenue during
off-peak hours in a restaurant. But what about maximising
your revenue during peak hours, when you already have too many customers on the
block? Seems tempting, right? Here are a few tips and suggestions on how you
can improve your restaurant’s turnover at peak service times, without blatantly
rushing your guests.
1.
Improve your seating plan. Make sure you have a
flexibility of converting 1 four table tops into 2 two table tops to
accommodate more clients waiting outside your eatery.
2.
When maximum people are sitting then prioritise servicing as many people as you can
just to reduce the waiting time.
3.
Go for menu engineering which will pinpoint your
most profitable and top selling items on the menu. Simplify your menu by
removing the least selling and underperforming dishes.
4.
Get your POS system renovated with the most
updated software to improve the restaurant’s overall efficiency.
5.
Have ready to eat gravies, frozen fruits and
vegetables and other food items handy in the kitchen. This saves a lot of time
and decreases waiting time for the customers. This also makes sure that the
food is hitting the tables quickly and more guests can be served in less time.
6.
Have a single, most trusted source of supply so
that you get the same taste, same best quality of food every time you visit. Jubilant Consumer Private Limited
supplies a comprehensive range of food items to restaurants, eateries and food
franchises with same quality and precision every time. It goes that extra mile
to understand their client’s culinary priorities and pain points, thus
providing innovative product solutions which are sharply customised and are made with the most stringent
safety and food quality standards.
7.
Have one extra staff member to coordinate inside
and outside the kitchen so as to minimise
the hassles of serving the right food to right customer at right time.
8.
Cross training of the staff ensures that staff
is able to do multitasking at the same time without compromising any work.
9.
Let the prospective diners know that you have a
special table for them, as soon as you have a cancelled reservation.
10.
Have an eagle eye on every single transaction
which staff can unknowingly forget to get billed.
Have a happy and profitable peak period.
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