St. Patrick’s Day is a significant opportunity for restaurant and bar operators to maximize profits, but proper planning and preparation are essential to ensure a successful and profitable day. Experienced industry veterans offer valuable insights and tips to help operators navigate the challenges and opportunities that come with this festive day.
Joe Hannon, GM of inventory and sales at Restaurant 365, describes St. Patrick’s Day as the “Black Friday for bars and restaurants,” emphasizing the importance of meticulous staffing and seamless service. It is crucial for establishments to have experienced staff in place to handle the influx of customers and ensure a positive dining experience.
Creating a festive atmosphere is also key to attracting customers and enhancing the overall vibe of the establishment. Zech Francis, SVP of global marketing at BeatBox Beverages, suggests incorporating themed decor, promotional items, and special offers to add excitement to the celebration.
When it comes to menu planning, Kaveh Vahdat, president of RiseOpp, advises operators to focus on building high-margin, limited-time food offerings rather than solely relying on volume-driven sales. By featuring classic Irish dishes and seasonal drinks, bars and restaurants can entice customers and increase revenue on St. Patrick’s Day.
Effective marketing strategies are essential for driving awareness and increasing sales during the holiday. Utilizing email marketing, social media campaigns, and local partnerships can help establishments reach a wider audience and promote their special offerings. Offering exclusive deals and utilizing visual elements can further enhance the marketing efforts and attract customers to the venue.
Employee preparation is also crucial for ensuring a smooth and successful St. Patrick’s Day service. Managers should regularly check in with staff, encourage short breaks, and maintain high energy levels to ensure efficient operations. Andrea Abbondanza, CEO of SEO for Restaurants, recommends scheduling shorter shifts and having additional staff on hand to handle the peak demand.
In addition to these key tips, industry experts suggest using past data to estimate demand, updating recipe costs, offering limited-time cocktails, playing high-energy music, scheduling a manager during peak hours, and creating employee contests for upselling. By implementing these additional strategies, establishments can elevate the customer experience and increase repeat business long after the holiday.
Overall, the goal on St. Patrick’s Day is not just to survive the rush but to create a memorable and seamless experience that leaves customers wanting to return. With proper planning, preparation, and execution, restaurant and bar operators can make the most of this profitable holiday and set the stage for continued success in the future.
