It’s a busy night in your restaurant -all the tables are booked and more customers are lined up while waiters are occupied serving meals and clearing tables. The kitchen is firing on all cylinders. Managers are working the floor making sure things are running smoothly. At the end of the night, the coffers have been nicely filled, waitrons have earned great tips and happy satisfied customers have strolled out the door. It was a good night for business.
But, how do you keep the momentum going and have more profitable nights like this with a constant stream of customers? How do you ensure those satisfied customers eat at your restaurant regularly?