Summer is right around the corner and if you live in a community that relies on tourism then you are preparing for it to get really busy. Lineups out the door and high table turnover are both a blessing and a curse. Every restaurant owner wants the place packed every night but meeting customer demand and keeping everything organized is exhausting. Preparing for the tourist season is about more than just stocking up on supplies it is about getting in the right mindset too. Here are some tips to help you get through another summer.
Prepare Your Staff
Everyone of your staff from the busboy to your Michelin starred chef needs to be prepared and know what is expected of them. Explain that despite how busy it is customer service always comes first. Make sure that all new staff are properly trained to handle the volume that will be coming through the doors. Even though you own a restaurant your front end staff are sales people too, it is the job of the wait staff to encourage your customers to eat and drink. High bill totals are higher revenue for you and more tips for them.
Celebrate the Season
Add some summer dishes to your menu along with some cool icy cocktails. Create half a dozen or so and rotate through them as daily specials, hire someone to create beautiful menu boards to showcase your new menu items.
Keep it Clean
No matter how busy you get the restaurant still needs to look impeccable. You can either hire a restaurant cleaner to come in every night to keep the place clean or you can divide the duties among the staff. Let the staff know that cleaning is just as important as all of their other duties. Keeping your restaurant clean is also a matter of health and safety, here are some tips that can help.
Watch the Stock
When you are that busy you go through stock quicker than you expect. May sure that you and your chef stay on top of the ordering process as well as the inventory that is on hand. Make sure that the stock is rotated through the fridges and never ever sell expired items.
The summer months are the busiest time of year for most restaurants, in fact they almost 70% of their annual revenue in just three short months. Busy doesn’t mean that you can overlook great service or keeping the restaurant in tip top shape. Embrace the season and use it as a time to create more regular customers.