Christmas is probably one of the busiest, if not hte busiest, time of the year for restaurants. People have more extra money for eating out, Christmas parties, reunions, weddings and more parties abound. Have you planned as to what to do this Christmas?
Technically, you should have planned for it last year or at the start of this year. But if you haven't or would like to add to what you have laid out previously, October is the latest time to do it.
There are a lot of things you could do for the Holiday Season. One of the best things to do is have a Christmas menu. Something that is symbolic of the season like christmas-colored cakes and pies, roasted meats, desserts that make you think of Christmas or just anything that you do only during Christmas.
Be careful though about making promotions or discounts available. This is the time when people feel most generous so you don't have to entice them with any discounts. Take advantage of the time to increase your average guest check. Emphasize on your waitstaff how important it is to push your specials or just to suggest sell smartly.
One other thing you should do is make available a Christmas party menu or function package. Since people are into a lot of partying, it would be great to give them an easy way to organize their parties by delivering food packs or having a function area available in your restaurant.
Christmas food baskets, gift certificates or wines will also be a great profit center this Christmas. Give people fabulous gift ideas and they will be loyal to you for a long time.
As I said, October would be the latest month you could lay out these promotions.
Monday, October 27, 2008
Saturday, October 18, 2008
Portion Size: the big and small of it
I have eaten in a lot of restaurants that seem to be confused about how big their portion size will be. Sometimes, aside from being too much for one person, the portions are inconsistent, meaning the size is not the same as the next time you order it.
Portion size is simply how much will be enough for one person. To some extent, how big or small the portion size will be is a a subjective decision. One size might not be enough for one and might be too much for another. The objective should be finding the average or the nearest size that will satisfy most customers.
First of all, it will be unwise to make your portions extra large. One, it will be charging your customers for something they cannot consume in one seating. Second, it might "teach" your customers to share one order the next time they visit, thus, lowering your average guest check. It will be also a disaster to make a portion too small for the average consumption. Guests might think they have been fooled and might not come back another time.
Most restaurants have set yields and portions they can make out of a kilo or a batch of a certain dish. For example, a pan of a certain size of cake or pudding would make a certain number of servings. Or a kilo of pork chops would make ten to twelve individual servings. Experienced restaurateurs or cooks would already know the yield. But beginners would need to test and find out the portion sizes from scratch.
Your portion size would be what you perceive to be a just serving for one person. Understandably, some restaurants have family style servings which would mean more than one serving in one order.
If you see guest's plates not empyting out their plates or always asking for a doggy bag, it might be a sign that the portion is too big or the food is not good. Take note of guests' comments about portions.
Finding it out your correct portion size is not hard but finding it out will be good for your business.
Portion size is simply how much will be enough for one person. To some extent, how big or small the portion size will be is a a subjective decision. One size might not be enough for one and might be too much for another. The objective should be finding the average or the nearest size that will satisfy most customers.
First of all, it will be unwise to make your portions extra large. One, it will be charging your customers for something they cannot consume in one seating. Second, it might "teach" your customers to share one order the next time they visit, thus, lowering your average guest check. It will be also a disaster to make a portion too small for the average consumption. Guests might think they have been fooled and might not come back another time.
Most restaurants have set yields and portions they can make out of a kilo or a batch of a certain dish. For example, a pan of a certain size of cake or pudding would make a certain number of servings. Or a kilo of pork chops would make ten to twelve individual servings. Experienced restaurateurs or cooks would already know the yield. But beginners would need to test and find out the portion sizes from scratch.
Your portion size would be what you perceive to be a just serving for one person. Understandably, some restaurants have family style servings which would mean more than one serving in one order.
If you see guest's plates not empyting out their plates or always asking for a doggy bag, it might be a sign that the portion is too big or the food is not good. Take note of guests' comments about portions.
Finding it out your correct portion size is not hard but finding it out will be good for your business.
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