Hundreds of reservations every day and only a part of it that actually leads to a busy table, the no-show spares no establishment. This practice consists of booking in a restaurant and not showing up for the booking without having cancelled it. This creates a big loss for institutions that now want to fight this phenomenon. In addition to losing money, it is also the waste of food that is pointed out. If you are in this case, there are several solutions available to you to limit the damage of the no-show without completely stopping offering reservations.
Some establishments choose to offer reservations only on certain days or at certain times, giving priority to customers without reservations. Others offer reservations only for a certain number of places or for large tables. A reservation for a large group is often more reliable than others. To limit the no-show you can also accept reservations for only part of your tables in order to limit the number of customers who may not come.
Many establishments now offer online bookings. This system does not allow to fight directly against the no-show but allows to avoid it as much as possible. To make a reservation via the Internet, the customer must provide himself with a lot of information that will allow the establishment to contact him if necessary. When a reservation is made by phone, it is possible to make a mistake in the name or phone number. On the Internet it is also sometimes requested to provide your bank details. The law allows restaurants to require a bank imprint and to charge a pre-determined amount if the customer does not show up for the reservation.
Thanks to the online booking you can also automatically remind the customer of the booking. You can set up an automatic system sending an SMS a few hours before the reservation to remind the customer that he has booked a table and that he can cancel it in case of unforeseen circumstances. A large part of the causes of no-show is the forgetting of reservations or cancellations. It is advisable to insert a cancellation link in these sms or emails to facilitate cancellation.
Many restaurateurs have decided to make customers aware of the consequences of the no-show for their establishment. These campaigns take different forms, from raising awareness of food waste resulting from the no-show to denouncing customers who have never bothered to cancel their reservations and have never come. Customers should also be reminded that this phenomenon has a significant cost for restaurants and can even lead to the closure of the restaurant if losses are too high or to the cancellation of reservations.
When a customer makes a reservation you are entitled to inform him that if he does not arrive on time for the reservation, his table can be allocated to other customers. Some online booking platforms even make waiting lists for tables that would be cancelled at the last minute or assigned to other customers in the event of delays. This is a fairly useful way to limit the food and financial losses of an establishment.
Request a re-confirmation
Our last advice to avoid the no-show scourge is to always ask the customer for confirmation that he will come for his reservation. Asking the customer for confirmation again is all the more useful when it is a reservation for a large group and will avoid you to plan unnecessarily for additional quantities that are actually not necessary. It will also remind the customer that they have made a reservation.