As winter winds down, it’s time to start planning what spring looks like at your restaurant. With more hours of daylight, warmer weather, and more local, seasonal ingredients available, entice guests to visit to get the most out of spring.
Spring cleaning
Since the pandemic, studies show that 95 per cent of consumers want as much, if not more cleaning than ever at their favourite restaurants, and 86 per cent want evidence of those protocols to be visible to consumers. Freshen your mats, clean windows and glass surfaces, and stay on top of cleaning and maintenance inside and outside your restaurant, from the restrooms to the kitchen and dining areas.
Mini makeover
While it’s unlikely your restaurant will do a full re-design for each season, making your décor more seasonal helps your guests embrace the new season. Add greenery, plants, incorporate more natural light where you can, and add fresh flowers to the table to give your interior a lighter, seasonal feel.
RELATED: Embrace a nature-inspired design for your restaurant
Get outdoors
Canadians love patio season, and the sooner you get your patio up and running, the sooner you can fill those extra seats. If you have patio heaters, firepits, or another heat source, you may be able to get your patio up and running as soon as the snow melts. With a heated, covered outdoor space, your guests can enjoy the novelty of sitting outside after a long winter, you have something exciting to promote, as well as an additional revenue source.
Menu matters
It can be tricky to feature a fresh menu through the winter but spring brings the beginning of seasonal ingredients, from asparagus and peas to rhubarb and greenhouse fruit like strawberries. Often the arrival of spring means saying goodbye to many of the heavier comfort dishes from the winter and embracing lighter, seasonal fare. Create interesting dishes, feature local producers, add new suppliers, and offer your guests a fresh take on your menu this season.
Hire for success
When sales typically go up through the summer, you want to be as fully staffed as possible. Start planning, hiring, and training through the spring to be ready to provide the exceptional experience your guests are expecting. With vacation requests and often a full patio, building a solid team could mean the difference between a lost customer and a new regular. Place ads with relevant information, shorten your hiring process, and prioritize interviews to attract and capture top talent for your restaurant.
Make takeout a priority
Takeout and delivery remain popular, with 60 per cent of diners eating off-premise at least once a week. Include this part of your business in your spring strategy, ensuring that your packaging can support dishes that need to remain cold during the warmer months. Incorporate your new seasonal menu as part of your off-premise offerings, too, offering those customers a fresh take on your menu.
Schedule celebrations
There are a few holidays in the spring like Cinco de Mayo, Mother’s Day, and more, so plan to celebrate with our guests. Think about décor, staffing, themed menus, live entertainment, and spreading the word about how you plan to celebrate. Thinking ahead will have you better prepared to handle crowds, deliver a great guest experience, and fill those tables for the season.
Market your efforts
Let people know your restaurant is doing spring cleaning with new décor, menu, and more! Post photos and videos of your newest creations, encourage guests to post positive reviews, and engage with your audience to get people talking about what’s new in your restaurant. You may also want to leverage your existing guests by offering a spring preview to loyalty members, encouraging them to try out new dishes early as a perk for their loyalty.
Once spring has officially sprung, restaurants that have been proactive and promoting their efforts may just be able to stand out from the crowd.
