Strategies for Bars and Restaurants to Make the Most of the Busy Weekend
As bars and restaurants gear up for what is widely recognized as the busiest weekend of the year, it is essential to not only focus on operations but also on creating memorable experiences for guests. This article highlights three core strategies that can help hospitality businesses maximize this busy period through thoughtful planning and execution.
1. Purposeful Upselling
Upselling is an art, and mastering it can significantly impact revenue, especially during high-traffic periods. Key to this strategy is upselling with intent—offering guests items that enhance their experience. This could mean suggesting a complementary dish or a special drink that pairs perfectly with their meal. Rather than a simplistic sales tactic, this approach should be framed as adding value to the customer's experience. Effective training for staff in upselling techniques can help create natural conversations around menu items and encourage guests to indulge, ultimately leading to increased sales.
2. Capturing Guest Information
The future of customer engagement in the hospitality industry lies in understanding and maintaining a connection with guests. Utilizing tools to capture guest information during their visit is crucial. This could include simply collecting emails for newsletters or feedback forms, which allow for personalized marketing efforts post-visit. Engaging with guests beyond their time in the restaurant, such as sending follow-up emails or promotions tailored to their preferences, can keep them coming back. This strategy builds a community around the brand, making guests feel valued and connected.
3. Automation of Follow-Ups
In a fast-paced environment like bars and restaurants, automation can streamline many processes and free up valuable time for staff to focus on delivering exceptional service. Automating follow-ups, such as thank-you emails or satisfaction surveys, can enhance the customer experience while maintaining a personal connection with boh your staff and guests.
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