In Your Restaurant PLAN for the Big Days – Part 2

 In 1. David Scott Peters, Operations, Tip of the Day

By David Scott Peters

Restaurant Tip of the Week

Make a special event and holiday checklist

Piggybacking on the tip, “Plan for the Big Day – Part 1,” develop a checklist so you’re prepared to maximize any big day. Your restaurant/bar has its own unique customer draw, and you need to keep that in mind when creating your special event/holiday checklist. Your checklist should include your expected sales volumes, how many covers or customers you’re expecting for the event, any special decorations you’ll need and where they are located if you already own them. Include any special licenses or permits you need if you plan on extending out into your parking lot to serve liquor, and/or any additional fencing or barriers needed. The checklist should also list any special menus, ingredients, liquors, wines or beers needed to make the event a success.

David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more. Learn more tips, tricks and secrets in David’s free five-part e-course, “How to Explode Your Restaurant Profits NOW!” Simply sign up to receive the e-course at TheRestaurantExpert.com.

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