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Great point in the last paragraph, that's something I hadn't considered. I suppose in the US with our heavy tip culture, having customers in & out is extremely
by jc_811 9y ago
Great point in the last paragraph, that's something I hadn't considered. I suppose in the US with our heavy tip culture, having customers in & out is extremely important to servers. Having customers just hanging out at the table wouldn't be in their best interest.
I wonder if there would be some way to let the customer control the process, while still having them subconsciously feel "rushed" at the end with the desire to leave.
- dragonwriter 9y ago> I suppose in the US with our heavy tip culture, having customers in & out is extremely important to servers. Irrespective of tip culture, it's important to restaurant owners; restaurant revenue is limited by prices, capacity, and the ability to turn tables. Peak flow (and thus mostly staffing requirements and staffing costs, since you have to be able to serve your peak flow, as, loosely, is space cost) is limited by capacity, so if you lose ability to turn tables, you are losing revenue without proportional reduction in costs. If people on average sit for 10% longer with similar orders, menu priced need to be more than 10% higher to compensate, and that's before considering lost unit sales to the price increase.