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“Too Many Orders in My Bar Restaurant Spain”

Too Many Orders in My Bar Restaurant Spain

What To do when Food Orders Start to Block-Up the Kitchen?

You can easily find yourself in this situation, especially during July and August.
It is very bad for your restaurant to accept too many orders at any one time. Too many orders flowing into the kitchen can only mean two things:

• Customers will have long waits for their food and you will loose valuable return trade. (Customers with small children hate to eat in places where the service is slow.)

• When a kitchen gets too busy mistakes get made, the food quality drops-off and incorrect orders arrive at the customer’s table. Result, the loss of valuable return trade.

How do you deal with this situation, once it has occurred?

If the situation has already occurred, it is too late to stop poor service becoming the result i.e. customers waiting too long and getting fed-up and even angry.

All you can do in this situation is a bit of last minute damage control:

• Instruct staff to tell all customers that there will be a wait involved in preparing their orders and in the case of customers who haven’t ordered also stress the unavoidable long wait.
  

• Instruct staff to stop taking orders for main courses for as long as it takes for the kitchen to unblock.
• Staff must slow everything down. Take more time on drinks orders, chat to customers.
• Only where customers refuse to wait to have their order taken, do everything you can to get them to have easy to prepare or pre-prepared starters.

The Proper Solution to Back-up of Orders in the Kitchen:

Correct Training

All staff should know to control the kitchens work flow

When you know that it’s really busy:

• Clean the table as guests arrive and strike up a bit of chat. Tell them you’ll be right back to take their drinks order (slowing things down.)
• Serve their drinks 5-10 min later and apologise (slowing things down.)
• Give them the menus 5 min after you have served drinks (slowing things down.)
• 5  min later take order for starters.
• As they finish their starters take the main orders and Tell Them There Will Be a Delay and apologise.

If you follow these simple procedures everything will flow smoothly, your customers will feel that they are important to you. They will realize that the wait is unavoidable and maybe they wont even notice that you have strung everything out. A lot of customers enjoy this more leisurely continental approach and the end result is that they’ll probably become Return Customers.

Create More Business Bar Restaurant Costa del Sol

Creating Sales Costa del Sol

When running your bar restaurant in Spain you and your staff can take one of the following approaches to selling your product:

• Passive approach

• Proactive approach

The passive approach is used my most bar restaurants and is quite simply explained as follows:

Yourself or your staff approach a table, give the customer a menu and then come back and ask them what they would like to order. As they order you write it down and that’s basically your sale for that table.

The proactive approach is morev aggressive and does generally result in winning bigger orders from each table.

This is how it works:

• Approach the table and introduce and establish yourself with a greeting and a little banter. (Your customers immediately feel just a little more special, because you have made the effort to give them a little attention, which they will interpret as feeling accepted.)
• Hand a copy of the menu to each client.
• When you return to the table to take the order, always suggest extras like garlic bread, a side salad a starter if they haven’t ordered one. (A lot of people are watching their figure or their pocket and just need a little push from you to make them order an additional item.)
• Wine. If they order a cheap wine always try to get them to up grade a little. (I always say “If you don’t mind me suggesting it, the Tierra Blanca is a much nicer wine and it only cost 4 euros more”. About 50% of clients will follow your recommendation.)
• If they finish the stater quite quickly, as you collect the plates just try saying the following. “The pate is really good today. Would you like to try some” I sell a lot of pate and servings of garlic bread with Mozzarella topping this way.
• Clear empty beer and shorts glasses away frequently and ask if the customer would like another.
• At the end of a meal always ask if your clients would like a brandy etc.

If you and your staff are trained to think of taking orders in a bar restaurant on the Costa del Sol as selling your product, your turn over will be quite a lot more than if you are simply passive.