The Role of Timing in Restaurants:
A restaurant needs to have good customer service, or they’ll find themselves with empty tables!
As a restaurant owner or manager, it’s important that staff is fully trained to make sure timing is coordinated. Guests should be able to enjoy each dish (as hopefully they will order an appetizer, main dish, desserts, and after-dinner cocktails or coffee) without feeling rushed or ignored.
While timing plays a huge role throughout the entire meal, it often begins before the guests are even seated. It can be hard to forgive a restaurant failing to honor the timing of a reservation, so if the dining room is packed and the promised table isn’t available, try treating guests to a free drink while they wait.
Once guests are seated and food has been served, the timing of clearing the table must also be considered. Guests should be welcome to linger – but should not be forced to wait. The check should be placed on the table with an assurance that there is no hurry and they can stay as long as they’d like. After a nice long evening they may simply be ready to go, but if they’ve found the right place they may never want to leave!
The first impression can mean that guests return – and hopefully become regulars. On the other hand, a poorly-coordinated evening can result in that guests never coming back!
- The main goal of managing a restaurant’s revenue is to handle the facility’s capacity and customer demand in a way that maximizes profits/revenue for the restaurant.
- A restaurant MUST have comfortable and adequate seating to ensure a positive experience for all clients. chinese baden baden
- Studies have shown that customers will spend more time in the restaurant when seated at a booth, as compared to being seated at a table.
- Customers who sit at booths that are away from a window will spend even more time. Studies show the more natural light people are exposed to, the less time they will spend eating.
- People who sit at a booth will spend an average of $56.67. People who sit at free standing tables will spend an average of $38.92. This means booth seating will net an average of $17.75 more PER PERSON! This is an average of 31% more revenue of booth seating as compared to free standing tables.
- Contrary to popular belief, only 26.16% of independent restaurants fail during the first year of operation (belief is that this statistic is much higher).
- Customers who carry a Chase Freedom® credit card have visited restaurants more frequently in the past two years than they have since the recession began.