Leading catering consultants Catering Design Group have come up with valuable advice to help garden centres resolve the knotty problem of restaurant queues.
They say the first thing to think about is customer flow.
To manage traffic around the main counter areas and till points, consider pick-up points for coffee and call to order items or remote location of condiment stations
Create defined routes from entry to payment and seating areas to avoid customer confusion and crossover with staff
To manage the queuing process – position display and retail points along the route with opportunities for impulse buying and cross-selling
Consider the decision-making process – display menus ahead of the servery to avoid hold-ups
Think about display styles - multi-tiers for quick and easy selection of grab ‘n’ go items or chefs’ tables which keep customers moving as they choose
