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5 Things I Learned in Vegas to Increase Restaurant Profitability (Ep. 169)
Manage episode 476626310 series 2889377
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Summary
In this episode, Brian shares five key lessons from Las Vegas that every restaurant operator should hear. From faster drink service to private room optimization and upsell strategy, these practical insights are designed to boost revenue while enhancing the guest experience.
Learn how to modernize your operations, empower your staff, and grow profitability—starting tonight.
Key Takeaways Modernize the Reservation Process- Use your reservation system to curate guest experiences, not just book tables.
- Ask the purpose of the visit—anniversary, business dinner, birthday—to personalize the service.
- Leverage confirmations via text or phone as additional engagement touchpoints.
- Speed matters: get the first drink in hand quickly, ideally before guests are seated.
- The faster the first drink, the more likely a second drink will be ordered—which increases revenue.
- Train staff to lead with beverage suggestions and make cocktail menus stand out.
- Teach servers to read the table and suggest appropriate apps, drinks, and entrees.
- Pre-sell appetizers for the table instead of waiting for guests to decide.
- Create incentives (e.g., spiffs) for staff to move high-margin items like premium wines or cocktails.
- Treat your private room like a key revenue generator, not a hidden option.
- Use it for business dinners, group celebrations, and high-spend guests—even if not requested.
- Simplify the booking process and avoid unnecessary friction like deposit hurdles or rigid policies.
- Offer celebration packages: wine, flowers, dessert upgrades, or to-go items.
- Introduce pre-orderable take-home meals, cookies, or lunch for the next day.
- Use the reservation system to upsell enhancements before the guest even arrives.
- A thoughtful reservation experience can set the tone for a higher check average.
- Lead with a separate cocktail menu to shift attention and increase sales.
- Servers should be trained to place the order for the table when appropriate—it enhances the guest experience and simplifies decision-making.
- Use private dining space more often—don’t let it sit idle.
- Think like Amazon: reduce friction in ordering and upselling. People want to be sold.
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