4 Ways to Manage a Restaurant or Bar Crowd

Manage a Restaurant or Bar Crowd

Posted: Apr. 16, 2018

If your restaurant or bar is used to showing games during the days, there are certain steps you can take to contend with more foot traffic. Long wait lines, aggravated customers, and broken glassware are classic issues that arise with a bigger crowd. We are here to help you manage it. Check out our four tips for managing a higher number of patrons.

Schedule Your Staff Properly

It might not make you very popular, but if you plan to show major games, then deny vacation requests for those dates. It’s time to shine, and the only way a restaurant can do that is with a full and energetic team. Understaffing is one of the biggest problems for restaurants during big events.

Every department needs to be amped up during big game showings, from the kitchen to your management team. So don’t be timid. Let everyone know that they will be working so there won’t be any surprises, and talk to your staff beforehand about how important it is to perform well. Not only will you have more customers during this time, but you will probably see new customers whom you want to impress. Talk to your team about why it’s so important to bring their best—despite any stressful situations that might arise. If you handle the increased patronage correctly, you are sure to see a boost in profit after the games too.

Make Some Really Good Drink Specials

One of the biggest mistakes you can make right now is overcharging. That’s right, go cheap with the drinks. We know what you’re paying wholesale, and we know you can afford to offer special prices. This is the reality: People love to drink when they celebrate. If your game-drink special prices are low, patrons will keep on ordering long after their usual cut-off point. We love what these Washington, DC, spots are offering: deals and international flare. Baby Jane in Miami is offering $6 Brazilian caipirinhas.

Of course, we don’t advocate inebriation, so to counterbalance your excellent drink specials, offer equally enticing food specials. They don’t need to be the most expensive, just the tastiest. What do people love the most at your place? Take that dish, downsize it, and use fewer ingredients to offer the best price possible.

Use a Mobile Point of Sale

In case you are still using a traditional POS system that relies on paper tickets, consider making an update. First, it’s less expensive. Even more important, a restaurant POS facilitates large crowds with ease. Orders are taken via an intuitive touchscreen and then sent to the kitchen in seconds. Additionally, you can track your inventory levels—helpful when you are close to selling out a menu item. It’s also a great resource to see how well your specials are selling—you might even learn that you’re spending more on a dish than your making.

New POS technology merges speed and quality effortlessly. When a large group of friends comes in to watch a game, your staff is ready. Plus, multiple forms of payment can be accepted, and checks can be split among large groups effortlessly. Overall, servers can navigate crowded sections fast, and customers receive better service. It’s a win-win.

Increase Your Security

One of the problems you might face is overexcited fans. Whether they are happy, angry, or sad, you might have patrons who are acting out in ways that are not going to work for your business. Avoid sloppy drunks, broken dishes, and fights by having more security personnel on hand. You won’t be angry about paying the higher salary.

Want to attract more customers? Read here to keep the crowds coming during regular trivia nights.

 

Posted: Apr. 16, 2018 | Written By: Emma Alois

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It’s a fact: The quality of your restaurant’s POS system can mean the difference between profit and loss. Having the right POS solutions positively affects the functionality of every aspect of your business. From maintaining optimum customer care standards, to your ability to manage your inventory, effective POS can help your restaurant succeed beyond your wildest expectations.

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