The art of becoming a busy restaurant

Opening a restaurant is like setting sail in uncharted waters. For most of us, the goal is to become more than just a place to eat… it’s to become the place to be. The truth is that achieving that bustling vibe where guests are happy to wait an hour for a table is a nuanced art. In this article, I’m going to share the best practices and lessons learned along the way to making my restaurants into Hollywood hotspots.

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Many new restaurateurs dream of a packed house but fall into traps that prevent this from happening. One common mistake? Overextending the seating capacity from the get-go. A perfect meal served in an empty restaurant doesn’t taste as good. An empty restaurant can deter potential customers–sparse dining rooms often signal a lack of demand. I learned the hard way that perceived demand is as crucial as the quality of the dishes we served.

Building your restaurant’s reputation for “busy”

1. Limit your seating strategically

The journey to becoming the busiest restaurant in your city starts with creating an illusion of demand. We began by removing seats from the bar and reducing the number of tables available during off-peak times to create a sense of scarcity. It might seem counterintuitive, but limiting your seating can make your restaurant appear more in-demand.

2. Utilize physical and visual tricks

We introduced benches outside for guests waiting to be seated, which was a visual cue to passersby about our popularity. Additionally, seating guests at window-side tables or on the patio first amplifies this effect. Using curtains or barriers to section off parts of the dining area can also help in controlling the perception of busyness until you’re genuinely operating at full capacity.

3. Curate your online presence

Every photo and post about your restaurant should echo the vibe of a busy dining room. Instead of elegance, we referred to ourselves as “bustling” in our descriptions. This messaging not only reflects the atmosphere but also aligns with the expectations of potential guests.

4. Make “busy” your brand

Embrace the concept that “busy” is not just a status but a strategy. It’s about creating an experience where people want to be part of the action. Our approach was simple yet effective: make the restaurant seem busy, and it will become busy. This mindset shift from seeing busyness as a result to making it a goal was pivotal.

Next steps to sustained success

Once you’ve mastered these strategies, the challenge shifts from becoming busy to staying busy.

Here are additional tips to maintain momentum:

Engage your community: Host events or collaborate with local businesses to keep the buzz alive.

Leverage social proof: Encourage satisfied customers to share their experiences online. User-generated content can be a powerful tool.

Refine your operations: As your restaurant becomes busier, streamline operations to maintain quality and service speed.

Keep innovating: Regularly update your menu and ambiance to keep things fresh and give regulars a reason to come back.

Becoming the restaurant where guests are happy to wait is an attainable dream. It requires patience, creativity, and a bit of strategic planning. The path to becoming a bustling hotspot is nuanced, blending operational savvy with marketing acumen. Embrace the journey, learn from each phase, and soon, you’ll not just appear busy; you’ll be the bustling destination you set out to become.

By following these steps, you’re not just running a restaurant; you’re creating a destination. And in our world, that distinction makes all the difference. Welcome to the busy side of success—where every night feels like a Saturday, and every guest is stoked to be part of the excitement your restaurant offers.

Be sure to click below to download our “Busy” template, providing a step by step plan to execute this strategy.

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