Are you getting ‘bums on seats’ during your quieter months – Is a different approach needed #generatingbusiness

Are you getting ‘bums on seats’ during the quiet months? – is a different approach needed? – January-March are notoriously quiet months in the hospitality industry, and a busy Friday and Saturday does not compensate for a slow mid week.  So… how do you get ‘bums on seats’ mid week??  This is one of the main issues we address with our clients, comments such as ‘ if it wasn’t for the weekend trade we wouldn’t survive’ ‘ I have had to let some of the mid week staff go as we just don’t have the covers’… all this can be improved with a few small changes. no customers Continue reading

Portion control – are you getting it right? #hospitalityconsultancy

How often do you have an issue with the portion size in a restaurant? Do you leave saying “the meal was great but there wasn’t an awful lot of it” or do you leave saying, “great meal but I couldn’t eat it all”?  Portion size is critical and one of the main reasons that franchised chain restaurants are so successful is because they have strict policies on portion control. Whether you go into a KFC or a Nando’s you will be served the same food in exactly the same portion size and the customers like that, they know they can go in there and be served the same food, in the same quantity every time. By streamlining their portion sizes the larger franchises secure regular customers and a healthy profit margin. If you own a smaller independent restaurant, portion control is even more important factor in your business Continue reading