We have a proven five-step formula that has empowered thousands of restaurants to find success filling early tables, at a profit, with First Table;
- Only sell tables you wouldn’t sell otherwise
- Only sell when staff are already on-site, to cover fixed staff costs
- Exclude items with lower than 50% margin gross margin or create minimum or maximum volumes for your offer
- Develop an upsell plan, such as a mandatory drink purchase with First Table bookings. Ensure your staff are aware of the plan and giving diners a great experience.
- If you need a table cleared for later service, add a maximum dining time
This system means you’ll fill your early tables, at a profit, with the 1,500,000+ foodies in First Table’s database. What’s not to love?
Read our blog on top tips to make the most of your First Table partnership here or watch this short video.