Using table management software amid staff shortages or temporary venue closure

Viewing scheduled bookings

ResDiary’s grid and running order list views provide information of your future bookings at a glance. You’ll be able to determine whether you would need to shut completely or run with the staff who are still working. 

Using Closeouts 

Applying closeouts will automatically prevent new bookings from coming in on the days you decide to close. This can be applied to whole days, or as  soon as the following service time, in the event a staff member tests positive. 

Communicating with diners

 Sharing information regarding the challenges faced by the venue might help to manage patron expectations, and potentially generate more consideration and empathy for staff who are operating under intense pressure. 

Venues can utilise in-built email and SMS marketing tools, to explain to customers why the venue is closing for a brief period of time and notify them about a cancellation.

ResDiary can segment your future bookings so you’re able to communicate with customers about the change. The bulk messaging will save precious time and energy rather than having to make contact individually. 

Being honest with patrons about how difficult the landscape is right now may engender support for staff and the venue, and hopefully lead to return or future visits. 

Viewing scheduled bookings

Operating with limited staff is possible if they can cater to the number of future bookings. ResDiary can give insight whether this is possible with the grid or running views. 

Simplify roles and responsibilities

There are tools that may help to alleviate certain responsibilities faced by staff. For instance, ResPhone is an automated telephone service that enables patrons to make bookings without talking to somebody on the other end. This AI can free staff from handling phone-bookings, and enable them to focus their attention on other tasks.

Contactless pre-orders and payments might assist staff in organising and preparing for service, as they know what is being ordered ahead of time.  

Modifying and/or reducing items on the menu might also help staff focus  on dishes they are capable of producing quickly and efficiently, and cope with the quantity of orders coming through. 

Using Yield Management and Closeouts

ResDiary’s Yield Management enables venues to set and control the numbers of covers and bookings that are taken per time slot or corresponding staff shift. For instance, the venue can allow 10 bookings – with a maximum length of 60 minutes per booking – every two hours. 

This works seamlessly in conjunction with close-outs. Closing out particular spaces might allow staff to move all bookings outdoors, or into a smaller, more manageable space. Close-outs can help minimise uncertainty regarding walk-ins, last-minute bookings or an unsustainable number of bookings that breach COVID-safe capacity restrictions.

If there’s an expectation that the venue will be short-staffed, these strategies might help the venue work within their capabilities, and reduce the risk of being overwhelmed.