Modern Restaurant Management
JULY 6, 2023
Dead times are a hit to your wallet as a business owner as empty seats represent wasted capital investment. Seeing empty seats in your restaurant is disheartening, but the impact goes beyond just losing money. The key to filling seats and tackling declining revenue lies in changing customer behavior.
Open for Business
JUNE 9, 2023
A guest’s dietary restrictions weren’t honored Order mixups happen, but dietary restrictions raise the stakes. Staff members should never ask the reason behind a dietary restriction—it could be for religious, health, ethical, or other personal reasons.
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Modern Restaurant Management
JULY 20, 2021
As COVID-19 restrictions are lifted and the hospitality industry begins to reemerge, now is the time for restaurants to look at how to turn their pain points into strengths through technology. The pandemic has devastated the restaurant industry, with profitability and staffing levels down for the vast majority of restaurant operators.
Open for Business
OCTOBER 8, 2024
If no-shows or last-minute cancellations come up, you can easily fill those seats with eager guests. Smart Assign is working behind the scenes to optimize table assignments and maximize your seating capacity. With pre-paid reservations and detailed dietary information, your kitchen and service staff execute flawlessly.
Modern Restaurant Management
JULY 1, 2021
At the start of their visit, guests are looking to be welcomed and seated quickly, so operators can implement virtual waitlist solutions to help reduce crowding at the host stand and table management tools to optimize their floor at 100 percent capacity.
Clover - Restaurants
OCTOBER 18, 2024
Splits by seat: The bill is separated according to each seat at the table, making it easier for larger groups to settle up. It’s especially important for diverse groups where each guest may have different budget considerations or dietary restrictions.
EATER
JUNE 4, 2024
This is now changing with the advent of online booking systems that offer two seatings each night — usually with an earlier seating at 7 or 7:30 and the later at 9 or 9:30 p.m. Le Cheval d’Or The crew at Le Cheval d’Or run a casual operation including an early dinner seating at 7 p.m. and it was only tourists.
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