As the season changes, your menu should too. Entice new customers and keep your regulars coming back for more with the spicy aromas and familiar tomato flavours of Chef Rick’s Spicy Seafood Stew.
Time is money in the hospitality industry, and the growing trend of table-turning is giving top-end restaurants the chance to maximise their profits. By squeezing in a second sitting at dinner, and allotting specific time slots, it’s possible to engineer your bookings and walk-ins so no table is left empty for long.
No-shows for bookings have a direct effect on a business’s takings for an evening if a table can’t be filled soon after – if you have a restaurant that seats 50 and a table of 5 don’t turn up, you’re looking at the possibility of losing 10% of your business for that evening if you have one sitting. If this is a regular occurrence, restaurants can quickly find themselves in trouble. One sitting per evening no longer generates enough profit for some businesses to thrive, and table-turning is a popular solution. But does this compromise your customer’s experience, and is it something worth doing?
Offering a balanced and reliable alcoholic drink in your bar and restaurant is a sure way to ensure a customer leaves satisfied. However broadening your drinks range beyond the standard selection can bring you business an added reputation amongst beer and ale enthusiasts on top of expanding your clientele.
Craft ale in particular has done nothing but soar in popularity in recent years with many world reputable craft ales that you should consider stocking. Looking closer to home however brings us to some of the most iconic, tried and tested ales that have proven their malts amongst the tastebuds of Australians nationwide. Below, we’ve listed five of the finest nationally brewed craft ales that you should stock in your bar:
