Best queue management tools for restaurants
In this article we’ll cover:
We Britons are known for loving queues, but do we really love queues, is it something else, or are we just polite? A clashing of queue etiquette springs to mind particularly in parts of the continent – lifts in french ski resorts for example.
Our “love” of queues is probably somewhat synonymous with what lies at the front of the line, and perhaps how enjoyable the queueing experience is. Enjoyable queues are at my favourite restaurants, on the weekend, where I have nowhere else to be, with a good book. I will quite happily go-ahead alone, queue, read, make friends, and my partner will join 5 minutes before we sit down. This has been a common occurrence for us, at Granger & Co. in Nottinghill and Padella in Borough Market in particular.
As a restaurant, what is the best way to manage a queue? Well, you’ve already nailed one aspect, if you have a line what lies at the front of the queue in your restaurant is apparently worth queuing for. Great work, but how do you now convert all those queuers into sat down diners efficiently.
Ever watched as aimless passers-by join a queue simply because it’s there, due to a feeling of missing out perhaps or worry of missing an opportunity they’d later regret. Queue theory does exist. Seventeen people queues are apparently the common tipping point for a queue that is too long, under seventeen and you are likely to have a steady stream of joiners. I’ve spoken to folks that run festival food vans who actively slow down their service as a queue attracts more queuers, we are funny beings.
Restaurant queues have a little more at stake than churro vans, as each customer is worth a lot more. Each round of service is much longer, making it more challenging to keep those customers, so what are the ways you can manage that?