TableTime

Restaurateurs in Australia are faced with several challenges on a daily basis and for a range of reasons, one of the most common challenges is staff.

Restaurants often overlook the importance of their menu. What they don’t know is that menus can be a very useful marketing tool in attracting more customers. It is the vehicle that promotes their food to patrons and it is usually the first thing they will search for online to determine whether there is something they might like to eat.

School holidays have arrived and we all know what that means, every man and his dog is out and about. Families are out to spend some quality time with the kids, which inevitably means popular family friendly restaurants reach their capacity very quickly. And as more people dine out, the more demanding it is for staff to serve their customers in the best way possible.

Queueing – it is that inevitable part of dining in a fast-casual restaurant, bar, club, or pub where customers have to line up to place their order. Some customers have the patience to wait, while others simply walk away at the sight of a long line. But all the same: it poses problems in the way customers perceive their dining experience, and thus it is time restaurants should take the problem seriously to address it.  

Whether it’s a family announcement, a Birthday celebration or just an excuse to get together on the weekend, dining out is the perfect way to get groups together which means catering to groups is an essential part of running your business. Unfortunately, whether it’s a fine dining restaurant, a boutique cafe, a pub or a club, group dining comes with its logistical challenges both for you and for your customers.