How to use the queuing economics of restaurants

Updated on Restaurant 2024-05-20
1 answers
  1. Anonymous users2024-01-24

    Queuing economics refers to an economic form reflected by the phenomenon that everything in life has to queue up.

    10 Things You Must Know About Restaurant Queue Economy:

    1. Intentionally let customers queue up, and make queuing a part of the marketing process.

    For example, Grandpa Rick and Uncle Cheth use the queue to do hunger marketing, attract the curiosity of passers-by and produce subtle changes in their hearts: what are these people doing" is so indifferent and high-end, what are they doing?

    2. Integrate the core experience or culture into the waiting process.

    For example, in Nanjing's big-name stalls, it seems that the clerks wearing Republic of China costumes come and go in the process of waiting, and sometimes you can enjoy the maids playing and singing folk tunes, which alleviates the boredom of waiting.

    3. Adopt preferential measures to appease.

    For example, Haidilao adopts the method of providing snacks to retain. It's just that the goals are too scattered, and the ending is either that the snacks are finished and the flashes are full, or the snacks are full of flashes, but for Haidilao, there are not bad customers, not bad money.

    4. Provide waiting expectations and notices.

    5. Hit the time difference.

    Other preferential policies are available to keep guests happy to come during off-peak hours. Or take the number, leave the phone number, let the guests go shopping, and notify the guests 10-15 minutes in advance.

    6. Mention optimizing menu design.

    At a deeper level, menu design is the soul, involving material procurement and preparation, production process & time, customer order time, dish presentation, etc., all of which directly or indirectly affect efficiency and meal time.

    7. You can't reduce the service of existing diners because there are people queuing, especially you can't allow diners in line to wait at the diners' tables by themselves.

    8. Transparent, accurate and timely information.

    How many groups are waiting ahead? How long will it take? This time should be estimated rather than short.

    9. Comfort of waiting.

    10. Chairs and tea are the basic configuration, others, WIFI, TV, periodicals, computers, etc., of course, the more the better.

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