How to improve the turnover rate in restaurants
The realization of high turnover rate is hidden in all aspects of restaurants, from queuing to ordering food, seating layout, environmental design to service process! What should we do specifically? Let's learn together!
Waiting in line to order food
In traditional restaurants, the waiter usually sends the menu to the customers to order food after they enter the restaurant. If there are many dishes in the restaurant or meet friends and consumers, it takes longer. At present, most food and beverage outlets have moved the ordering link to the process of consumers waiting in line for meals. Consumers order while waiting in line, and the dishes are handed over to the waiter after ordering, and the dishes are served directly when eating.
For example, when Xiaolongkan creates a closed-loop catering system, it can order food online. Ordering food online will remind customers which are the characteristics of Xiaolongkan, which have the highest click-through rate, and which are recommended dishes, which will relieve customers' anxiety of waiting for dinner after serving, and help consumers improve their dining efficiency.
seating layout bureau
At the beginning of seating layout, diners are often vague about the number of seats for two, four or six, which leads to a serious mismatch between customer demand and seating layout and increases the vacancy rate.
Green tea makes full use of big data for analysis. After three months and six months, we can know these demand ratios from customer data, and make secondary adjustment or even tertiary adjustment according to the data to improve the space utilization rate of restaurants. Improve the full occupancy rate, reduce the vacancy rate, and realize accurate management with data.
the first feeling consumers get when they walk into green tea is: crowded.
Ordinary restaurants can't have more than 1.8 square meters for a table, but green tea can have 1.6 square meters for a table. Green tea makes full use of space and sets more tables. At the same time, the crowded environment and dim lighting make consumers feel uncomfortable during eating. The narrow space is not conducive to small talk, which greatly reduces the eating time of consumers and improves the turnover rate.
Similarly, in order to reduce the queuing time of customers and improve the turnover rate, Grandma's family arranged more seats in the dining room, and made several small square tables into a long table for customers who didn't know each other to sit at. Not only saves space, but also consumers usually reduce their eating time in order to reduce the embarrassment of eating with strangers.
The most frequently used seat combination structure in Starbucks is the wooden seat combination, which is small in floor space, flexible in combination, low in cost and convenient for communication. But its biggest advantage is that this kind of seat. The design makes it basically impossible for consumers to lean back comfortably. One is that there is no chair back to rely on, and the other is a hard chair back. Poor comfort reminds customers? Fast consumption, this place should not stay long? .
There are some high wooden tables and chairs in the restaurant of Nanxiaoguan under Xiaonanguo Group, which is not comfortable. Hint? Consumers spend and leave as soon as possible.
the best? Play? The seat layout may belong to the Apple Store. The Apple Store sales area with strong passenger flow does not provide seats. Consumers need to stand and experience and communicate to avoid resources being occupied by a consumer for a long time.
What lies behind the high turnover rate of Haidilao? Do the service to the extreme? Also contributed. When consumers eat in most Haidilao restaurants, every 15 minutes, a waiter will change the hot towel. At the same time, the waiter will help with the dishes, quickly remove the plates, and take the initiative to ask about adding water and drinks. What seems to be the enthusiasm behind it? Excessive service? Consumers will feel extremely uncomfortable, and repeated interruptions in eating will make customers have negative eating emotions.
In the design, the table-top small hot pot sipping and sipping sits side by side with strangers, which makes consumers' private space quietly compressed and makes them feel uncomfortable. At the same time, the busy waiter in front of them makes it difficult for customers to chat while eating for a long time, which virtually shortens the dining time.
PK with high rent and intensive passenger flow is often difficult to win or lose, which also makes it difficult for diners to choose. Looking back, good location and extremely low-priced grandma's house and green tea and other catering enterprises have created the myth of fast fashion catering, all thanks to the extremely high turnover rate! Maybe the future is here? Popular catering? Under the mainstream consumption trend, how to improve the turnover rate is the top priority! ;