Ever walked into a busy cafe or casual restaurant, and even though it was busy, they seated you quickly? Or maybe they said a table will be available in 5 minutes, and it was! Your order was taken quickly, the food and drinks arrived promptly, and you could see staff working efficiently, with a smile on their face. That can be your place, when you fine tune systems for faster service, and maximise capacity.
Busy is good… unless you’re overwhelmed, and have insufficient staff, and systems that can’t cope. Then it’s bad for your reputation, staff freak out and customers may decide not to return. The ‘sugar hit’ of a very busy day may be worse overall than regular steady supply of customers.
When you get your menu, systems and staffing ready for a sudden rush, the results can be a tremendous boost to your cashflow. It can also be a thrill for staff to achieve something great – that’s one of the most exciting parts of hospitality! AND their tips will be much better when it’s busy. You can also develop your systems so busy becomes the ‘new normal’, because your solid marketing attracts more people.
There are three essentials to harvest extra dollars when it’s busy…
Anticipate the Busy Times
– Implement the 3-Step Counter Strike System with strong forecasting capabilities to predict busy periods from events, weather, and promotions – Maintain a comprehensive bookings and events calendar as your central source of truth covering table reservations, special events, and all business drivers
Organize and Upgrade Your Systems
– Optimise bar and front-of-house layout for speed based on staff feedback about bottlenecks – Streamline POS keypad configuration for fast, efficient order entry. – Enhance QR code ordering to allow customers to self-serve, freeing staff for other tasks. – Make sure there are ample supplies of tableware and glassware to prevent shortages during peak times Implement faster payment options like QR ordering or counter payments. – Develop an effective queue management system to maintain full capacity and customer satisfaction.
– Train for speed and accuracy in all service aspects: tray service, carrying multiple plates, efficient clearing, and precise order taking. – Improve floor communication through earpiece intercoms or hand signal systems. – Invest in top talent with premium pay for your A-Team during busy periods. Implement division of labor with dedicated support staff for delivery and clearing, allowing servers to focus on sales and service. – Consider specialised hosting staff to manage waiting customers and seating.
When you have well-organised systems with the same number of seats, it’s absolutely possible to increase sales by at least 40%. You also build a reputation for handling crowds with style and efficiency – people know they can return with confidence. Everyone gains: more happy customers, more staff hours, and better tips.
Time to improve your systems for the busy times…
Work through your ‘cycle of service’ to identify weak points: from the time customers arrive, through all the steps until they pay and go – that will highlight what needs attention. Talk with your staff who’ve worked when it’s busy – some will have worked at other busy places and have good suggestions. There may also need to be an investment in new equipment and alterations, but the payback time for this could be just a few weeks!
Want to get some 1 on 1 help? Talk to one of our coaches
Updated March 5, 2025
Ever walked into a busy cafe or casual restaurant, and even though it was busy, they seated you quickly? Or maybe they said a table will be available in 5 minutes, and it was! Your order was taken quickly, the food and drinks arrived promptly, and you could see staff working efficiently, with a smile on their face. That can be your place, when you fine tune systems for faster service, and maximise capacity.
Busy is good… unless you’re overwhelmed, and have insufficient staff, and systems that can’t cope. Then it’s bad for your reputation, staff freak out and customers may decide not to return. The ‘sugar hit’ of a very busy day may be worse overall than regular steady supply of customers.
When you get your menu, systems and staffing ready for a sudden rush, the results can be a tremendous boost to your cashflow. It can also be a thrill for staff to achieve something great – that’s one of the most exciting parts of hospitality! AND their tips will be much better when it’s busy. You can also develop your systems so busy becomes the ‘new normal’, because your solid marketing attracts more people.
There are three essentials to harvest extra dollars when it’s busy…
Anticipate the Busy Times
– Implement the 3-Step Counter Strike System with strong forecasting capabilities to predict busy periods from events, weather, and promotions
– Maintain a comprehensive bookings and events calendar as your central source of truth covering table reservations, special events, and all business drivers
Organize and Upgrade Your Systems
– Optimise bar and front-of-house layout for speed based on staff feedback about bottlenecks
– Streamline POS keypad configuration for fast, efficient order entry.
– Enhance QR code ordering to allow customers to self-serve, freeing staff for other tasks.
– Make sure there are ample supplies of tableware and glassware to prevent shortages during peak times
Implement faster payment options like QR ordering or counter payments.
– Develop an effective queue management system to maintain full capacity and customer satisfaction.
See also: How to Choose New Kitchen Equipment for Speed and Efficiency
Prepare Your Staff for Peak Performance
– Train for speed and accuracy in all service aspects: tray service, carrying multiple plates, efficient clearing, and precise order taking.
– Improve floor communication through earpiece intercoms or hand signal systems.
– Invest in top talent with premium pay for your A-Team during busy periods.
Implement division of labor with dedicated support staff for delivery and clearing, allowing servers to focus on sales and service.
– Consider specialised hosting staff to manage waiting customers and seating.
See also: Essential Service Know-How for Restaurant and Cafe Staff
How to Run a Fast Menu Training Program
Using Role Plays for Staff Training
When you have well-organised systems with the same number of seats, it’s absolutely possible to increase sales by at least 40%. You also build a reputation for handling crowds with style and efficiency – people know they can return with confidence. Everyone gains: more happy customers, more staff hours, and better tips.
Time to improve your systems for the busy times…
Work through your ‘cycle of service’ to identify weak points: from the time customers arrive, through all the steps until they pay and go – that will highlight what needs attention. Talk with your staff who’ve worked when it’s busy – some will have worked at other busy places and have good suggestions. There may also need to be an investment in new equipment and alterations, but the payback time for this could be just a few weeks!
Want to get some 1 on 1 help? Talk to one of our coaches
Work out a 20% improvement from better preparation and systems for the busy times:
One peak shift of sales = $______ – divide by 5 (20%) = $______ X 52 = $________ (annual extra sales)
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