Gastro-Trend #4: Introductory prices as an opportunity for new guests

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the renewed increase in VAT and general inflation were also among the most important trends in the catering industry - and continued to put the industry under massive benin phone data pressure last year. At the same time, for many people, going to a restaurant was the first thing they cut back on when their budget was tight. The phenomenon could be observed all over the country: where tables used to be reserved weeks in advance, today the decision is often only made at short notice - or not made at all.



Stay flexible and respond to changing needs. This could be done, for example, through modern tools such as a digital reservation book that also enables last-minute bookings, or through dishes that can be ordered spontaneously and without much effort.




In times of economic uncertainty, more and more restaurateurs are turning to creative pricing strategies to attract new guests. One tried and tested approach is introductory prices during the week. This allows restaurants to increase their occupancy on quieter days and at the same time appeal to a new target group that may have previously found high-priced restaurants too expensive.

Think about how you can liven up quiet weekdays with attractively priced offers. Whether it's smaller menus, special promotions or discounts for certain times - such measures offer the opportunity to break down inhibitions and attract new guests to your restaurant. And who knows: maybe the one-time acquaintance will turn into a long-term guest.