No shows would once make up only 5% of bookings but could now be as high as 15% causing a major negative effect across the industry.
What can you do to improve these figures? I would say the best approach is to make sure you have a great bookings team and utilise one of the many new software-based systems which will allow you to keep clear lines of communication between you and your customers.
Set out your bookings and cancellation policy and even take card authentications when taking bookings, explain that you may take a fee for failure to show or to not notify in the agreed time.
Use this system to set up SMS & Email notifications to customers and where possible communicate to customers what impact a no show can have on your business.
But most of all, make sure your offering is so delicious anyone would be mad to miss their table.