More revenue per table: seven ways dat nuh involve raising prices
Deh only three ways fi get more revenue outta yuh business: more guests, higher prices, or more per guest. Di first cost marketing and seating yuh nuh have. Di second feel like a risk to every business owner. Di third a di only one yuh can influence starting tomorrow.
An dat's more room than most business tink, cah di average table leave wid at least one order weh coulda deh dere too.
Where the room deh
Run di numbers fi yuh own spot. Tek di amount a tables per night, an suppose one outta every three tables order one extra drink fi four euro. Wid forty tables, dat's over fifty euro a night, an over fifteen hundred euro a month. Widout changing one price pon di menu.
One extra drink pon one outta three tables already come to more than a thousand euro a month fi an average spot.
Seven ways, from easy to structural
1. Ask at di right time
Di question "anything else to drink?" land different when di glass a half empty than when it empty already. When di glass empty, di guest already done wid dat drink inna dem head. Teach yuh staff fi look fi half, nuh empty.
2. Mek dessert a choice, nuh a question
"Would yuh like dessert?" easy fi answer wid no. "We have crème brûlée an chocolate mousse today, mi show yuh?" nuh so easy. Di difference inna acceptance is big enough fi notice inna di till.
3. Cut down di time between order an order
Di biggest brake pon a extra order is nuh di price, is di waiting. A guest weh haffi raise dem hand fi five minutes nuh order nutten more. A button pon di table weh dem can order more widout waiting tek weh dat brake.
4. Keep di table occupied wid sumn fun
Di time between clearing di main course an paying di bill is di most valuable commercially of di night, an at di same time di quietest. A guest weh have sumn fi do dere, stay. A guest weh get bored, ask fi di bill. At TablePlay, dat's exactly di moment when tables compete against each other; see the games.
5. Reward instead of giving discount
Discount lower yuh margin pon sumn weh woulda sell anyway. A reward fi sumn di guest wouldn't a do otherwise, nuh do dat. A free coffee fi di winning table cost yuh fifty cent an give a reason fi stay another half hour.
6. Mek di menu easier, nuh bigger
A guest weh have choice stress pick di one dem know an stop after dat. A menu wid fewer lines an clear categories lead to more orders, nuh less.
7. Collect reviews while it still nice
Dis nuh bring revenue right away, but it bring di next guest. Ask fi a review while di experience still fresh, nuh by email three days later.
Where inna di night di money deh
If you divide an evening into sections, revenue gathers into three blocks, and they're not equally easy to influence.
Di first round
Dis happen automatic. Everybody weh sit down order sumn. Nuh much fi gain here except speed: di faster di first drink deh pon di table, di faster di second one come up.
During di meal
Dis is where most a di revenue deh an di least room. A guest weh eating order pon dem own time an cyaan be steered. Di only ting weh help is being available when di glass a half empty.
After di main course
Dis is di block where di difference get made, an where most business lef money pon di table. Di plates gone, di conversation slow down, an di guest start weigh up: sumn more, or we ask fi di bill. Every minute yuh delay dat decision increase di chance a di first option.
A table weh stay twenty more minutes after di main course order sumn else more than half di time. A table weh ask fi di bill right away, never.
Wah yuh can measure
Wah yuh nuh measure, nuh change. Dese four numbers a enough fi know if sumn a work:
- Average spend per table, per day a di week.
- Share a tables weh order dessert or coffee.
- Average time a table occupied.
- Number a reviews per week, an di average score.
If sumn change inna yuh business, check dese four after two weeks. If nutten shift, stop it.
Wah nuh work
Two tings weh get try often an rarely deliver anyting. Di first is pushing: a guest weh already say no twice an get ask a third time nuh order still, but dem come back less. Di second is a promo weh nobody see, like a offer weh only pon a sign by di entrance.
Wonder wah dis cost fi yuh number a tables? Check the prices.
How yuh increase revenue per table widout raising prices?
By lowering di barrier fi a second order: ask at di right time, mek reordering easy, an keep di table occupied durin di quiet period between main course an bill.
Wah is di best time fi offer a extra drink?
When di glass a half empty. When di glass empty, di guest already done mentally, an dat mek no di easiest answer.
Do discount work fi sell more?
Usually nuh: discount lower di margin pon sumn weh woulda sell anyway. A reward fi behaviour weh wouldn't happen otherwise, like a free coffee fi di winning table, work better.
How long mi need fi keep up a change before mi know if it a work?
Two weeks a enough fi see sumn inna di spend per table an di dessert share, as long as yuh compare di same days a di week.
Waan try table games yuh self?
Give yuh guests more experience from di first day.