Many restaurants focus on off peak hours and how to successfully increase business during this time period. It is important, yes, however, what about peak hours and maximizing profit? Revenue is likely generated during peak hours, so how can you increase your business without pushing your guests to leave their tables?
First, look at the seating plan. Sometimes, all the tables are occupied while the seats are still available. Look at four table tops and two table top options. There may be parties of two guests requesting for a four table, and this is something you will need to understand and accommodate. Your priority is to service as many guests as possible. Having a full dining service is great for your restaurant, but making guests wait is certainly not.
Consider menu re-engineering to speed up how quickly things leave the kitchen. Simplify your menu, place the top selling items on top and lose the underperformers. Remember, the more choices your guests have the longer they will take to order, because too many items can confuse people. Large menus with an array of dishes can create less efficiency amongst kitchen staff. It meanes there is more time spent on preparing meals.
While more staff may mean more labour hours, there is an advantage to this, as in one more person can lessen the load off multiple people. During busy periods, extra help certainly comes into play. You may have experienced incomplete or incorrect orders or the food took long to arrive and it is too cold to eat scenarios. An expeditor in place helps minimizes such mishaps and food hits the tables quickly. Yes, you may have an added hourly wage, but speed and accuracy in the kitchen will make it a worthwhile investment.
Put the best people at the correct points. While seniority counts, peak hours require the best people to put on a good show. You need the quickest bartenders, fastest kitchen staff and most efficient servers. If you have new hires that may prove to be quick and fast on their feet, these are the folks who should run the show.
While your staff is busy running to and fro, a restaurant consultant can keep an eye on the smaller things. In the busyness and bustling that may follow a service, smaller transactions like extra sour cream or a new set of napkins may go by unnoticed. Make sure your staff are checking on these things as well.