Every restaurant anticipates the weekend, the busiest and typically most profitable days of the week. For establishments operating on a table to table budget, optimizing your 150 or more seat dining room is critical.
Reservations made days in advance set the tone for a successful service. But evening comes and the dining room is bustling with guests, yet a single “no-show” four-top table not only leaves a hole in the dining room – it makes a cut in the night’s profits.
While this may seem like a big-city issue, it hits close to home as well…