First Table offers a unique opportunity for restaurants to boost their earnings by attracting diners during their typically slow periods using our proven off-peak pricing model.
A key tactic First Table uses to guarantee restaurant partners will profit from being on the platform are our Special Conditions. Here's an in-depth look into how to strike the right balance with these conditions for your restaurant.
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Prioritise giving First Table diners an incredible experience that is as near as possible to what your regular diners would experience. The most successful restaurants on First Table have generated more revenue and seen better long term results by having fewer and simpler Special Conditions.
Over 75% of First Table diners are first time diners at our partner restaurants which is one of the most important benefits of being on the platform. Show them a good time and they will spend more, stay longer and return as full-price paying customers.
Remember - this is your opportunity to show these diners what you're all about and make them fall in love with your restaurant. If they have a great experience, they will follow up with a great online review, post on social media, tell their friends and come back again!
Over many years First Table has developed a proven pricing system that guarantees profit for our restaurant partners. The five steps in the system include:
Only sell tables you would not be selling otherwise: With First Table, you only need to offer one table per night during your quiet times which means that you will never miss out on full-price paying, peak-hour guests due to being on the platform.
Only sell tables for when staff are already on site: staff being on site during quiet times is a fixed cost that causes concern for many of our clients, by having First Table customers in during these normally quiet times you create an opportunity to offset these costs with additional revenue.
Smart menu exclusions/inclusions (Special Conditions): Work with the First Table team to remove any menu items or implement volume caps for premium items with low margins.
Develop an upsell plan: First Table brings guests to your restaurant during normally quiet times which creates a perfect opportunity to encourage your staff to stretch their upsell skills and provide great service. First Table can also include a mandatory full-price drink per diner. Ensure staff are aware of this and are taking orders as quickly as possible to get to a second drink.
Add a max dining time if you need a table cleared for a later service: If you need the table cleared at a certain time for a busy shift ahead, no worries.
Some examples of Special Conditions you could put in place for your venue include:
Removing low-margin items: Identify and eliminate menu items with less than a 50% gross margin on raw food costs. This could mean removing just a few items.
Controlling portions and premium items: Implement volume caps on shared menu items and introduce minimum order requirements (like a 2-course minimum) or supplements for premium items, allowing them to remain on the menu without hurting your bottom line.
Some examples of what to avoid when choosing your Special Conditions:
Hidden menus for First Table diners
Unexpected terms and conditions introduced to diners upon their arrival
If you have concerns, especially about specific menu items, talk to us, we have worked with thousands of restaurants to perfect the Special Conditions balance. The First Table team will be able to provide solutions to address various issues to create a win-win situation, ensuring both a great dining experience for guests and profitable operations for restaurants.