So enjoy it ! Here are some tips to minimize the challenges during busy hours,
Make sure your menu is fresh and creative. No need to change everything on the menu, but make sure to have some new items with favorable price. Highlight special desserts that are attractively creative.
Freshen up the restaurant. Paint the restaurant and polish the floors. Keep the tables and chairs clean. Make sure your chairs are off the floor while the floors are mopped at night. If they remain on the floor the bottom of the legs are usually stained or water marked. Also, if you kept them on the table, make sure they are upside down, seat to table top.
Staff needs to have a pep talk and refresher training. Slow nights destroy a staff. Begin your pre shift meetings, conduct a quiz, and begin to talk about service and professionalism.
Wines and alcohol should be reasonably priced when your customers return than they were before they left. Analyze your drink price ranges and begin to look for reasonably priced wine.
Advertising is no longer cost prohibitive. Begin to inform your specials and other events to the customers through emails, digital newsletters and blogs.
Give each waiter an allocation of complimentary desserts, cocktails and have them use them on old customers or new customers they think will return.
Make sure you thank your customers for coming up when they leave. If they haven't come to your restaurant in a while they will ask themselves why they have stayed away so long, upon leaving.
To be professional restauranteur is not about our ability to run the operational but the way we deal the challenge with style is the essence!
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Article Source: http://www.articlesbase.com/restaurant-reviews-articles/ways-to-get-ready-for-busier-season-3691515.html
About the AuthorTodd Rideman is the CEO and founder of Wow What Savings. His idea of helping people find a great deal in their city came to life in September 2009.He has become the Ultimate ‘Deal Hunter'!!