Offline Restaurants Sales Structure
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Increase customer transaction
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Could be risky to increase it due to customers and competitors
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Increase number of customers
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Can’t just increase higher due to customer capacity
→ Increase profits
Customer Capacity is decided by
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Number of tables
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highly factored by restaurant’s physical size
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Seat occupancy rate at peak-time
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could be increased by dividing tables
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Turnover rate
Restaurant’s performance is decided by
•
increase revenue
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decrease costs
→ optimize operating costs
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by improving touch point, where inefficiency occured
How to increase restaurant’s efficiency?
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Mix strategy
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manage irregular customer demand
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make service flexiby by splitting tables
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allocate right table according to customer’s type or preferences
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Turnover strategy
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manage all customer’s time in restaurant
Example
Service supply capacity: 10 times (10 hours open, 780 maximum capacity)
Turnover rate: approx. 4.77 times (372 seats) → 47.7%
→ wasting 52.3% (408 seats) of supply capacity
Article’s opinion
Rather than increasing maximum capacity, optimize wasting capacity and promoting
According to simulation, changing 4 table seats to 2 table seats doubles service supply capacity
Share of 1 or 2 person household significantly increased, restaurants need to adopt new trends
Each restaurant has their unique customer-mix
Customer Mix = composition of customers + visiting pattern
How to find the best table mix?
1.
Analyze and estimate customer-mix
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respond to irregular visiting pattern
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maximize service supply capacity
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find inefficient spot
2.
Optimize (split) tables based on customer-mix, customer’s needs, service concept, etc.
3.
Make tables connectable
4.
Make flexible group table seats
5.
Set table allocation rules
