Patio season has arrived in Ontario, as we head deeper into spring and we welcome summer weather. Getting your patio open early means doubling your seating capacity, attracting guests who want to enjoy the weather, and getting a jump on building seasonal loyalty. Studies show that patio visits can include 40 per cent of daily sales, so it’s a worthwhile endeavour, if it works for your restaurant.
As more restaurants open their outdoor spaces, here is a spring checklist for operators to consider for a successful patio season this year:
- Assess the condition of your space, furniture, and umbrellas. Check on equipment like patio heaters, too, since the weather may not yet be consistently warm. Clean and repair where necessary to be sure that you are ready for opening.
- Check inventory like table settings, menus, condiments, and more. Replenish supplies where needed to be able to service patio guests through the season. Also consider payment tools, sound equipment, and lighting, and whether want to make any changes or upgrades.
- Look ahead to a busy season of scheduling, considering staffing needs, current labour levels, scheduling strategies, and long weekends where traffic could be a challenge. While 70 per cent of people say they are more willing to wait for a table outside, you don’t want to turn away or frustrate your guests.
- 65 per cent of study respondents say that their biggest challenge is finding pet-welcoming restaurants. Consider adding this perk to your operations by separating a space on the patio, offering water bowls and advertising this feature for your pet-friendly guests.
- Think about your menus. Ask questions like: will you offer separate indoor and outdoor menus? Will you make seasonal menu changes? Do regular events like happy hours, date nights, or Taco Tuesdays make sense for your guests and your business?
- Consider holidays and celebrations when you could host evets or create LTOs. Plan ahead to ensure they are properly staffed, promoted, and attended to maximize your margins this season. While not specifically geared towards the patio, looking at the big picture can help you manage operations as a whole for spring and summer.
Studies show that more than half of diners prefer to dine outside in nice weather, so get a successful start on patio season to optimize operations, attract guests, and build your bottom line.
