Do you run a restaurant, hotel, bakery, sandwich shop or catering company? Then you know better than anyone that your business can get very busy all of a sudden. It's not just on weekends and national holidays, other days can be unexpectedly busier, such as hot and sunny days. The last thing you want is to provide poor service or run out of stock. The chefs at La Lorraine Bakery Group share some tips and tricks so you can always put your best foot forward, even in peak times.
Good preparation is essential to handle peak times
Peak times are always a challenge but make an important contribution to your turnover — especially when you handle them correctly.
Some steps to ensure you are fully prepared:
Know when to expect peaks: some peaks are totally unexpected but others you can anticipate, e.g. New Year's Day, Valentine's Day, Mother's Day, Iftar and Christmas.
Use quiet times wisely: as well as peak times, you'll have times when your business is especially quiet. These hours see less foot traffic. This gives you time to concentrate on preparations, such as cutting vegetables, making sauces, setting out breads...
Optimise your stock: it's important that you have enough stock so you can serve all your customers. Purchase enough fresh products, such as meat, fish, fruit and vegetables, as well as bread, viennoiserie, patisserie, savoury snacks and sweet snacks. Ensure that everything is accessible and ready for your busy service.
Reservations or orders: for predictable peak times, it's smart to use a reservation or ordering system. Then your regulars will be assured of a delicious meal and optimal service.
Offer to-go meals: limited capacity at your business? Provide to-go options to generate extra sales without needing to expand or hire more staff.
Extra tip: choose reliable suppliers like LLBG and make good agreements about delivery times with your wholesaler.
