In the vibrant culinary scene of Bristol, NADU, Nutmeg, Kal Dosa, and Nutmeg Street Kitchen have long been favourites among locals and visitors alike. However, like many restaurants, they faced significant operational challenges in filling tables during the early dining hours. Benjamin Roure, the Operations Manager behind these popular eateries, shares how First Table helped overcome these challenges, driving growth in revenue and attracting a more varied and loyal customer base.

• Filling the early dining gap
• Turning challenges into opportunities
• Driving revenue growth
• Building a loyal customer base
• Enhancing operational efficiency
• Celebrating success and transformation

Overcoming challenges

Benjamin Roure candidly discusses the difficulties his restaurants encountered before adopting First Table. "One of our main operational challenges was filling early tables. We often struggled with having an empty restaurant during the pre-peak hours, which created a less inviting atmosphere. Passersby were less likely to come in if the restaurant appeared empty, leading to a slow start to our evening service. This not only affected our revenue during those hours but also set a quieter tone for the rest of the night, making it difficult to build momentum as the evening progressed."

This challenge was not unique to one restaurant but impacted all four venues in Benjamin's portfolio, making it a priority to find a solution that could fill those early tables and create a more dynamic dining environment from the start of the evening.

Implementing solutions

To tackle these challenges, Benjamin turned to First Table, a platform designed to drive diners into restaurants during less busy times by offering early-bird discounts. This strategic move proved to be a game-changer for his restaurants.

"First Table has been instrumental in bringing in diners during our early hours, effectively filling those initial tables that used to remain empty," Benjamin explains. "The platform introduced our restaurants to customers who were drawn by the opportunity to experience our menu at a reduced cost, especially during times when consumer spending has been more cautious. This not only increased our early evening traffic but also helped build a steady flow of customers throughout the night."

The impact of First Table was felt across all four restaurants, where the presence of early diners created a more inviting atmosphere that attracted passersby and encouraged additional walk-in traffic. This shift helped to set a positive tone for the entire evening, enhancing the overall dining experience.

Nadu, Bristol

Achieving results

Since integrating First Table into their operations, NADU, Nutmeg, Kal Dosa, and Nutmeg Street Kitchen have seen significant improvements in both revenue and customer diversity. "We've seen a notable expansion and diversification of our customer base," Benjamin shares. "Many of the diners who first visited us through First Table have since become regular patrons. The platform has also introduced us to a younger, more value-conscious demographic, which has helped us build a more varied and loyal customer base."

Since launching on the platform, the four venues have collectively received over 3,800 covers and over 270 public reviews, with an average of 75% of the customers delivered by First Table being first-time visitors to these venues. The financial impact has been equally impressive. "Our revenue during the early dining hours has increased significantly, transforming what used to be a quiet period into a more profitable part of the day. Over time, this boost has contributed to an overall revenue growth of around 5 to 10%."

In addition to boosting revenue, First Table has helped optimise staff utilisation and reduce downtime, leading to better cost management across the board. The steady influx of early diners has allowed Benjamin’s restaurants to make more efficient use of their resources, further enhancing operational efficiency.

Nutmeg Street Kitchen, Bristol

Celebrating success

For Benjamin Roure and his team, the integration of First Table has been a pivotal factor in the ongoing success of NADU, Nutmeg, Kal Dosa, and Nutmeg Street Kitchen. The platform has not only addressed operational challenges but also played a key role in attracting new customers, increasing foot traffic, and driving revenue growth.

"In today's competitive market, it's crucial to leverage every available tool to stay ahead," Benjamin concludes. "First Table has given us the ability to do just that, and the results speak for themselves. Our customers are happier, our operations run smoother, and our business continues to grow."

Kal Dosa, Bristol

Embracing transformation

As Bristol’s dining scene continues to evolve, NADU, Nutmeg, Kal Dosa, and Nutmeg Street Kitchen stand out as prime examples of how innovative solutions can drive success, bring in new customers and revenue, and elevate the restaurant experience for both operators and diners alike. The journey with First Table has not only addressed early evening operational challenges but also opened new avenues for growth and customer satisfaction, positioning these restaurants for continued success in a dynamic and competitive market.

Key takeaways

• Revenue growth: 5-10% increase in overall revenue due to higher early dining traffic.
• Customer base expansion: Attraction of a younger, value-conscious demographic, leading to a more diverse and loyal customer base.
• Operational efficiency: Better staff utilisation and reduced downtime during early hours.