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Restaurant Accommodation

Your restaurant seats are highly vital in dealing with accommodations for your restaurant. There could be a lot of people who would want to make reservations especially during Friday or Saturday nights but you have to make sure that you choose wisely on this.

Before deciding if you’re going to accept reservations of a huge group for a Friday or Saturday night business, try to check your records first of the history of reservations you usually receive. If you don’t keep a record of this, make sure you do starting now.

The point here is that, you need to find out how much percentage each person from a large group can contribute to your bottom line during these times (especially that your restaurant can get full-packed) then, compare them to the smaller groups of reservation you receive during the same time. By doing this, you’d get a concrete estimation of how huge your chances are going to be in earning more if you accept groups of 2 or 4 persons through walk-ins or reservations. If this is the case, you can now turn down the reservation for the larger group.

Don’t reckon just because a large group of diners who want to have reservation for your restaurant could already mean excellent profit. Make sure that you conduct a study of these matters before you make your final verdict. After all, what you’re trying to do is for the overall benefit for your income.

The opposite thing may happen as well. You could be expecting that a large group makes a reservation on a Friday or Saturday night and yet you get reservations for 2 or 4 persons. All you have to do is to take chances. You can never be too sure of what could happen on a night like this but if you continue to keep your restaurant records, you’ll realize that it would be okay not to rearrange your seating arrangement and yet, earn extra by utilizing what you already have in your restaurant.

Shareen Aguilar is a writer for restaurant-business-secrets.com restaurant-business-secrets.com which has information about restaurant management and restaurant operation techniques.

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