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Prepping For The Holiday Season

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Prepping for the Holiday season

Prepping for the Holiday season starts early! November, while not the most exciting month of the year, it sits right next to the party month- December. Year-end functions, holidaymakers and New Year’s eve. For the prepared restaurateur, it means more profit and a great start to the new year.

Getting Organised

1) One thing your guests won’t appreciate is having to wait in a long queue. With an influx of foot traffic, you need to accommodate more people and space to move. Make sure you have enough tables and chairs and space to move. 

2) A speedy service is beneficial to both parties and goes hand in hand with managing your queues. A speedy service comes down to three key areas:

  • Having enough key staff on shift during your busier periods – you need enough front-of-house and back-of-house staff on hand. Make sure you have enough bussers to clear tables as soon as they are open before new guests are seated.
  • Stock up on the essentials – ensure you have adequate inventory levels on hand. Keep an eye on all small wears – check all glasses, trays, silverware, linens, plates etc. A shortage can lead to lost orders and disappointed customers. 
  • Engage with your customers, a warm friendly smile goes a long way to make a guest feel welcomed. Keep an eye on unattended customers and see if they have been helped or if they need anything. 

3) Do your sums. Knowing your numbers is important going into the holiday season. Here are two KPIs to look at to improve your service and profits:

Revenue Per Available Seat Hour (RevPASH)

​This is useful for optimizing your labour scheduling, planning food purchasing, and improving table turn times.

​RevPASH = Total revenue ÷ (Available Seats x Opening Hours)

Server Benchmarks

​There are several key areas you should be looking at concerning your servers: Per Person Average (PPA), Number of Guests Served Per Server & Per Hour (NOGSPSPH) and, lastly, Server Errors Per Guest (SEPG).

  • PPA = Total Server Sales ÷ Total Number of Guest Served by Server.
  • NOGSPSPH = Total No. of Guests Served ÷ No. of Service Hours Worked.
  • SEPG = Total No. of Server Errors ÷ Total No. of Items Wrung In.

4) Re-think your MenuMenu engineering can help you improve profitability by up to 15% and speed up your operation. Take the opportunity to go through your menu to drop the menu items that aren’t selling, and rework your more expensive items to make them more profitable.

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