Profit Pitfalls to Avoid During Inlander Restaurant Week
Do’s and don’ts for the 10 most delicious days of the year
1. Don’t offer dishes you can’t serve properly.
Research shows diners eat out during Restaurant Weeks to try new places. Make sure you put your best foot forward and offer a three-course menu with items you can prepare well and consistently, while juggling a larger volume of diners.
2. Don’t get lax with reservations.
You only have 10 days — so make them count. Confirm large parties, retain credit card information with cancellation penalties and make confirmation calls to all guests.
3. Don’t fail to plan.
As Benjamin Franklin famously said, “If you fail to plan, you plan to fail.” Take the time to engineer and analyze your menu so profits don’t slide right through you fingers. Need help? Use Sysco’s online tool to help you manage food costs and maximize profits or schedule a customized menu consultation or business review with Sysco.
“If you fail to plan, you plan to fail.”
1. Get started early.
Planning is critical. Give yourself time to test Restaurant Week menu items for taste and prep time. Consider testing these dishes as specials to get guest feedback and train the staff in preparation and serving.
2. You do you.
The number one reason why diners eat out during Inlander Restaurant Week is to try a restaurant new to them. It gives diners the nudge they need to leave their neighborhoods and try that restaurant they’ve always wanted to go to. That means you’re likely to see new faces during Restaurant Week. Make sure your Restaurant Week menu tells your restaurant’s story and represents what you do all year long, while also offering something new to your loyal customers.
3. Learn from last year.
Use the historical data in your POS system to look back at last year’s Restaurant Week performance. How much did your sales increase? What was your total number of guests? Table turnaround time? Average check size? Reviewing this type of historical data can help you more confidently forecast this year’s overall sales along with labor costs and scheduling.