When it comes to restaurant reservations, most restaurants have reservation systems, but you can still find some restaurants who do not prefer reservation systems. Some restaurants abide by the call-ahead seating whereas some strictly follow the reservation systems. Some are so popular that they do not have spaces for walk-in customers and so emphasize on prior reservations. The rest of the restaurants fall in between. If you wish to get into best restaurants such as Menu Barbados, you should follow the protocol of reservation which is eventually easy and simple. However, you can never judge a restaurant based their policies of whether they prefer reservation systems or not, it all depends upon the type of the restaurant, the size of the dining space, and your thought of the customer satisfaction you wish to offer to your customers.

Eventually, when you consider that reservation is better, it has its advantages which includes aspects such as it makes the kitchen and staff management easier, it makes the customer not to wait, better planning of dining space, and ultimately higher profits with possibilities of tips. On the other hand, you can never ignore the drawbacks of reservations such as limitation in potential sales, the risk and cost of no-shows, possibilities of losing some potential customers, possibilities of risks of overbooking reservations followed with bad reputation etc.

The restaurants who are somewhat confused whether to follow reservation systems or not, often are encouraged with call-ahead seating which is, in fact, a traditional way of reservation. In a call-ahead system, the customers call the restaurants just before walk-in and request for seating arrangements. Nowadays, the restaurants also use online services such as Waitlist Me or Yelp Waitlist etc. for call-ahead seating.

If you are interested about promoting reservation, you need to care about the drawbacks such as limitation in potential sales, the risk and cost of no-shows, possibilities of losing some potential customers, possibilities of risks of overbooking reservations followed with bad reputation etc.

The more reservation system you will promote the more you are losing the walk-in customers. Eventually, your potential income from the walk-in customers will drastically decrease. So, you need to maintain a balance between your reservation system and the walk-in customers. Similarly, the risk of costs in relation to no-shows is an unavoidable risk which has to be tackled with conscious planning. Some restaurants ask for a credit card to hold the table and charge a fee if the customers do not showup.

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