Top tips for success
1. Start with staff. Systems for procedures such as bookings and sittings need to be implemented and explained to every staff member. There's nothing worse for customers than dealing with staff who don't know what they're doing and offer poor service.
2. Create a table plan to fit the space and is comfortable for diners; sitting times should be staggered to enable kitchen and waiting staff to offer quality food and service.
3. Licensees should organise their kitchen well in advance to ensure they have enough staff and cover for each sitting, with everyone thoroughly briefed on all aspects of the restaurant, including tasting the menu.
4. Be sure to collate all pre-order information a week before the event so that food orders can be placed and shortages can be dealt with. Correct ordering is vital for a smooth-running kitchen.
5. Set up a suppliers' buying list, including codes, product descriptions and prices. This helps if more than one person is responsible for ordering, as is setting up bar stocks.
6. Market your Christmas menu. Offering
extras, such as crackers and games, will attract customers and add a fun, seasonal atmosphere. Allowing customers to pre-order drinks when they book will help them to
manage their budgets and make the job easier for waiting staff on the night.
7. Attract larger groups of diners with a set-priced menu. This is easier for groups on a set budget who would prefer to know the cost of their event in advance. Booking incentives, such as a free bottle of wine for early bookers or larger groups, are useful.