Optimizing Restaurant Space and Pricing
When your restaurant is busy, you might think it isn't possible to generate any additional revenue. However, in this course Professor Sheryl Kimes will provide you will a set of tools you can use to optimize your table mix so it better reflects the mix of parties you have coming in through the door. You will also learn how to select and place tables, assign guests to tables, and set the ambiance of your restaurant to grow your revenue. Finally, you will devise pricing strategies that are most effective when your restaurant is busy.
Who Should Take this Course?
This course is designed for restaurant owners, managers, and operators; foodservice professionals responsible for their organization's financial performance; hospitality professionals, and executive chefs.
Participants who complete this course will be able to...
- Determine the optimal table mix in your restaurant to maximize revenue from the available space when your restaurant is at capacity
- Design your space to increase guest satisfaction and restaurant productivity
- Determine pricing strategies that optimize revenue when your restaurant is busy
- Sheryl Kimes, Prof Emeritus, School of Hotel Administration