In any restaurant that has a reservation system, no-shows are inevitable. However, there are also lots of steps you can take to reduce them drastically! We have spoken to four experienced chefs about their thoughts on reducing no-shows, and here is their advice.
Empty tables - there is nothing more detrimental to a business that relies solely on its guests sitting in a chair ordering food and drink.
Making a reservation and just not showing up is rude and disrespectful. Many people think running restaurants is easy and the owners are making massive amounts of money - this is probably the biggest restaurant myth out there.
Having worked as a Restaurant General Manager for almost two decades, bookings are one of the essential attributes to a business's revenue, turn-over and popularity status. No-shows are indeed a frustration for any restaurant owner, especially the revenue the booking would have generated, and the loss of time to turn the tables.
How annoying, a table has been booked but the reservation time arrives and there is no sign of the diner, yet another no-show. The hospitality industry suffers terribly with this problem, and it is estimated to cost restaurants and pubs £16 billion a year.
Are you struggling to handle bookings for your restaurant, and failing to generate profit because a huge number of reservations that’ve been booked don’t turn up?
"No-shows" aren't applicable to all types of restaurants. It is generally applicable for fine dining restaurants and restaurants that have a high traffic of diners.
In the modern world where technology is readily available, booking a reservation and doing a no-show is easier than ever. These are my top tips for reducing customer no-shows.