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Since April 28, terraces were finally allowed to open their doors after six months, although the restaurant doors themselves remain closed for a while.
By no means all restaurant and café owners will be able to make up for last year’s loss in the time ahead, and certainly not the locations that boast four terrace tables, teetering on loose cobblestones at the edge of a canal.
Still, every business owner wants to be well prepared when guests may be received inside.
Lick of paint on the wall? Check! Bar sanded? Check! Ice machine clean? Check! Transfer rate calculated? “Well, basically I can make an estimate, but I don’t want to disappoint any guests.”
Before, every restaurant owner knew how many reservations could be taken to cover all the “no-shows.
And should more people show up than expected anyway, a folding table could always be stuffed between two back seats.
In the new situation, a hospitality business no longer has the ability to provide an extra table or chair for overbooked guests, and ‘no-shows’ have a greater impact on daily turnover.
So it is important for an entrepreneur to be able to estimate even better how many reservations can be taken on a day, and let’s come up with a solution for that!
The technique
We have built a tool for all hospitality operators!
Based on a historical no-show rate, the number of available spots and a certain margin of certainty, we can determine how many seats can be “safely” overbooked.
At first it doesn’t sound very responsible: if a restaurant has 50 spots available, why let 54 people reserve a seat?
Indeed, this would not be responsible if everyone who makes a reservation actually shows up.
However, it is a statistical certainty that a portion of those who have booked will not show up.
The tool developed for this purpose makes clever use of this: by applying a statistical technique, we can determine how many spots can be “safely” overbooked.
By safe , we mean the extent to which a restaurant or café owner can be sure that no guests who have booked a table in advance can no longer get a seat because the restaurant or terrace is already full.
In our calculation, we minimize this.
In the tool, restaurant and café owners themselves can determine the number of spots, the historical (or expected) no-show percentage and the degree of certainty.
Getting started yourself
Want to calculate how many bookings you can accept on the terrace or in the restaurant?
Simply use this link to get started with the Overbooking Calculator!
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Questions?
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