Restaurants and bars are now preparing for one of the busiest and most lucrative days of the entire year – St. Patrick’s Day.
March is here, spring is arriving, and while retail stores are filling their shelves with green hats and clothes, restaurants and bars are preparing for one of the busiest and most lucrative days of the entire year – St. Patrick’s Day. Is your eatery prepared for the impending rush of green-shirted patrons who are counting down the days until they can party? This day is a marathon for your customers, but it’s also the same for your employees if you’re not prepared. Read on for a few things you can do to prepare your restaurant for St. Patrick’s Day the right way!
Make a St. Patrick’s Day Menu
Offer some Irish-themed drink specials and food. Green beer, Irish whiskey, and Guinness are all staples of St. Patrick’s Day. For your food menu, consider some clever ways to incorporate dishes like Shepherd’s Pie and Corned Beef into your offerings. Get with your staff to create a special menu. They’re more likely to remember the menu items for the 17th of March by involving them. Keep it simple and efficient, so the staff will be able to take, make, and deliver food and drinks easily and quickly.
Stock Your Restaurant Inventory Accordingly
Have a look at your reports from last year and find out which menu items were your best-sellers. Use this information and the St. Patty’s menu to figure out the quality of every item you should have stocked up. Look in your storage room for supplies, and if you are starting to run low on anything, order the items in advance so you can rest knowing your restaurant is prepared. This includes silverware, smallware, plates, napkins, etc.
Equip Your Staff for Success
Make sure you have plenty of money in your register to get your employees through their shifts without having to look for more change. The last thing you need is your bartenders or servers to run out of small bills and have to dig through their tips to make change. Stock up the bar with plastic cups, too, there is nothing worse than a bartender running out of glasses to serve.
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