Introduction – Is Your Restaurant Beach Ready?
Summer is officially here. Your experience most likely supports the idea that people dine out more frequently during the summer months. The data shows that Americans dine out much more frequently over the summer months. Equipped with this knowledge, there are a few things your restaurant should do to enhance its curb appeal.
The summer presents many with the opportunity to take a breath and recharge. Part of that respite equation is handing over meal preparation to the professionals and dining out. When your guests enter your restaurant, they want to live out the easy-breezy attitude attached to summer. Everything from the music you play to the color and texture of your linens should direct your guests to a relaxed state. Light colors, textures, and food all fit into this dynamic. Statistics show that American staples are highly favored, so don’t forget to include staples such as watermelon, hamburgers, or corn on the cob in some shape on your menu.
Attitude is Everything
Your staff are people too. They look forward to a reprieve over the summer just like everyone else. However, this is rarely the case for those in the restaurant industry. Your guests will not feel at ease if they are met with lethargic, grumpy, or insincere staff. Assess what would actually support your staff this summer and bring them some joy; it could be anything from free drinks after work or a company outing. But make sure it’s not a one and done type of thing. You want to create an overarching positive energy among your staff.
Another way of expressing this is being flexible with requests for time off. This can present a significant amount of added work for you; however, it is important that your staff have the opportunity to recharge. That’s not to say that you should be a pushover, and comply with every request that comes across your desk. But, if a staff member gives you due notice, their request should be given full attention.
Summer is ripe with opportunities for professional development and personal rejuvenation. Like all good things, the sweet spot is in the mean. You and your staff must find a happy balance between efficiency and practicality. Remember, an investment in your staff is an investment in your restaurant’s future.
Challenge: send an email blast out to your staff asking them to submit the days they’d like to take off this summer.
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