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Americas

United States
Puerto Rico

Europe

Denmark
Germany
Ireland
Norway
Poland
Sweden
United Kingdom
Spain

Our Head of European Hospitality, David Wheatcroft outlines practical ways you can encourage diners and discourage no-shows. 

No-shows are a hospitality plague… on top of a pandemic.

There’s no way to firmly count how much no-shows cost the industry in monetary terms, but estimates by various restaurant associations across Europe over the years suggest the frequency of diners not turning up can range from 5-20%.

The times we find ourselves in, however, could provide just the opportunity to adopt an industry-wide stance which supports both restaurateurs and the customer experience.

While social distancing is reducing restaurant capacity, the lifting of lockdown restrictions is increasing consumer demand. It means there has never been a better time to introduce change. Your diners will not only understand, but they’ll also appreciate the convenience it brings for them.

So here are five steps you should consider… 

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