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The bank holiday season is upon us, and towards the end of the week attentions will turn to how to best spend the first bank holiday weekend in May.
For many it will inevitably mean a trip to a pub or restaurant to indulge in food and beverages with friends and family - and with the possibility of some 'good' (or perhaps tolerable) weather for many parts of the country, it's time for establishments to get their gardens in order.
In a recent HospitalityGEM survey, 67% of our 381 survey respondents said that they would prefer to dine outdoors when the sun shines, so if your establishment is lucky enough to have an outside area, get it sorted out this week to maximise profits at the weekend.
But it's not just a case of cutting the grass, trimming the hedge and fixing those wobbly tables. 62% of respondents also said that they thought service suffered when dining al fresco. We've all experienced it - the frustration of being abandoned outside whilst those indoors receive a superior service for the same money. An extra member of staff based outdoors can help pubs and restaurants to ensure that customers remain happy simply by being the 'front of garden'.
So the sun's out, the beer garden is open....what's next? 76% of people said that they would like to see some summer drinks on the menu, so stocking up on summer ciders, fruit ciders, sparkling wines and champagnes is a good idea (and make sure there's plenty of ice).. Summer cocktails (and virgin cocktails for the designated drivers) can be a real temptation for diners, and a fantastic way to boost profits.
