Christmas is just around the corner and a crucial time for restaurants with most seeing a massive rise in sales during the month of december.
If you want to maximise sales and stay ahead of the competition this year, with the economic climate as it is, it will be more important than ever to plan and stay organised.
Over the next couple of weeks, I will be posting my top tips for driving sales this Christmas in your restaurant.
1. Start Planning for Christmas NOW.
- By now, Christmas menus should be finalised and ready to give out to customers or to promote. Check spelling and prices thoroughly and include your company logo and contact details if necessary. Remember that 1st impressions count and a sloppy menu won’t entice the customers.
- This year customers will be looking for value more than ever. Offer set menus and set prices for larger bookings and parties and add a welcome drink in the price ie glass of Prosecco or Kir Royale on arrival as an added incentive.
- Make sure your menus are as exciting and innovative as possible. Local sourcing and provenance is an important factor to customers, so where possible make the menus as descriptive as possible ie “Roast rump of Suffolk lamb..” , “South Coast mussels…”, “Neal’s Yard Cheeses…” If you know where it’s from, tell your customers about it..it will give you the edge on the competition.
- Call a staff meeting as soon as possible and make sure everyone is familiar with all the menus and understand exactly what is expected of them over the busy Christmas period. ie how to take bookings for large parties, staff rota, customer service, sales targets etc. Add an incentive too to make things more exciting!
- Stock up on crockery, cutlery, glasses etc. Don’t leave it till the last minute.
My next post will be on marketing your restaurant this Christmas. In the meantime,tell me about your best tip for a great Christmas.