what people will want
Prediction #1
4 refs
6. November 2017

Matured Restaurants Only

Opening a restaurant was easy. But it turned into a tough business. Gone are the days of rookies or lazy dogs. Only experts will survive. Restauranteurs need to show their know-how, as a result this will change the way how restaurants operate: Double seating, pre-payment, now shows, fixed service charges or reservation slots.

No show fees

If you book your seat in a restaurant you need to pay a fee if you make a cancellation or do not show up. Some ask for credit card details to charge you automatically. The discussion is on.

Flexible pricing

Restaurants are fully booked on a Friday and Saturday night and often empty on Tuesday and Wednesday. Poor business owner, right? No, you just need to be clever and brave and adopt pricing structure of travel industry. Check the flight fares on peak days and hours and compare to poor periods. Notice something? Why not taking the same menu and increase the price on a weekend and reward guest that book on a Tuesday, paying less.

Pay for best seat prime time

At fancy venues waiting lines are increasing and the chance to get in is rare. Some apps close that gap and allow patrons to get a table if they pay prior to even checking the menu. If you want that table you will pay for it, will you? This is another revenue stream that helps to get rid of no shows and late cancelations.

 

Please see all references which support the prediction “Matured Restaurants Only” below.
Reference #1

No show

beyond helps with designing and executing modern visions for successful gastronomy: keynotes - workshops - gastro-consulting

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How do we act as guest? What do we take for granted? We come and go as we please and the owner of the restaurant/bar needs to bear the burden.

To make a reservation in a restaurant legally isn´t without obligation but initiating a food and service supply agreement. Usually the restaurateur will not ask for compensation if you do not show up. Times are changing. What is common in USA can be seen in European metropolis more often. If you book your seat in a restaurant you need to pay a fee if you make a cancellation or do not show up. Some ask for credit card details to charge you automatically. The discussion is on.

https://today.hogapage.de/…
https://www.nytimes.com/…
http://www.wz.de/…

Reference #2

Time-slots

beyond helps with designing and executing modern visions for successful gastronomy: keynotes - workshops - gastro-consulting

image via unsplash

A reservation in a restaurant is only valid for a fixed period of time; let´s say 2 hours. So when making the reservation you need to be precise when you want to show up and if you arrive late, time is already running because the next guest will arrive soon. By introducing a lot of online reservation systems, this process is enhanced and transparent during booking. This means a change in restaurant behavior. Yield Management, known from airlines and hotels, is very close.

You do not get the right to stay the whole night because the server will remind you friendly to leave the table. Maybe they will invite you to the bar. Think about the potential for caring prior to the meal and after. There is a lot of potential and restaurants gain efficiency and double seating is good for the bottom line.

https://sales.resdiary.com/…

Reference #3

Pay for best seat prime time

beyond helps with designing and executing modern visions for successful gastronomy: keynotes - workshops - gastro-consulting

image via resy.com

Despite online reservation systems it is still a hassle to get your preferred table on a Friday night. If you do not know the owner it will be tough to get seated. Waiting lines are increasing and the chance to get in is rare. Some apps close that gap and allow patrons to get a table if they pay prior to even checking the menu. If you want that table you will pay for it, will you? This is another revenue stream that helps to get rid of no shows and late cancelations.

https://www.gourmetmarketing.net…
http://abcnews.go.com/…

Reference #4

Flexible pricing

image via https://unsplash.com

Eating out is fun and brings relief to our working life. Normally we use the weekend spare time to eat in a restaurant, during the week we stay at home and have dinner with the family. Despite the fact that this routine is changing, restaurants are fully booked on a Friday and Saturday night and often empty on Tuesday and Wednesday. Poor business owner, right? No, you just need to be clever and brave and adopt pricing structure of travel industry. Check the flight fares on peak days and hours and compare to poor periods. Notice something? Why not taking the same menu and increase the price on a weekend and reward guest that book on a Tuesday, paying less.

http://time.com/money/5099492/london-restaurant-surge-pricing/

http://www.nobelhartundschmutzig.com

stay tuned

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