Innventive Projects

We know the demands of your business – meaning that you’re often too busy managing and serving to optimise your profits!

Just like in sport, having a coaching team will greatly increase your chances of success and seeing a project through from conception to delivery, with far less distraction and access to greater ideas, resources and experience.

Innventive Projects usually involve and benefit everyone, especially staff and customers. We are:

Projects include:

A FREE call to 01865 739174 or 07770 653138 is the starting point, usually resulting in our 1 hour Business Health Check on your premises, so why not call us in?

I wanted nothing else than to make the object as perfect as possible.” – Erno Rubik

7 Quick Ways To Work Smarter Not Harder In Hospitality

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Latest news

Friday, July 13, 2012

Cutting wages could be cutting your opportunities...

Ouch! Tricky subject or what?! Pub, restaurant and hotel operators understandably find this the trickiest to get right. A bad week can see wage % soar as a proportion of total costs, especially if you haven't been able to control expectations of customer flows and customer spend.  ..

Friday, July 13, 2012

10 ways to DOUBLE your wine sales this Christmas

Too busy to work smart? Even the best of us are so close to our business, we just can't see how to increase our sales and profitability. But it's not too late to finalise your Christmas plans and go for an all out DOUBLING of your usual December wine sales by following these tips:

Friday, July 13, 2012

10 'Bums on Seats' Tips for THIS weekend...


Fill your restaurant!

An efficient bookings system will allow the kitchen and restaurant to operate effectively and profitably, maximising your trade over potentially busy weekends.

Of course we appreciate that every business is different, and what works well in one restaurant may not suit another, but here are just 10 tips from over 100 we have, from our experiences in top performing restaurants:

1. Confirm your weekend bookings – isn't it frustrating when customers don’t show up? Why not call them on the day to confirm, perhaps suggesting where to park, encouraging them to contact you if their circumstances change?

2. Have a waiting list- if you're already fully booked, then your staff team MUST start a waiting list so that, in the event of cancellations, you can contact potential eager customers.

3. Use Social Media – create a buzz by broadcasting last minute availability for free, quickly, to your regulars on Twitter and Facebook.

4. Online bookings- if you haven't got it already, consider an online bookings facility; an increasing number of surfers will only book online.

5. Introduce a “friends” scheme- if your regular customers bring along friends, then incentivise them further and reward them!

6. Stagger your bookings- avoid filling your restaurant at 8pm. All top operators stagger their booking times throughout the evening, improving overall service and re-selling each table at least twice!

7. Convert enquiries into bookings - develop your staff team to convert enquiries by phone and in person into confirmed bookings.

8. Encourage 'Walk-in' trade- always encourage booking in advance, but let everyone know of potential quieter dining times and encourage them to still walk in - they can always wait with a drink in the bar!

9. Early evening deal - quiet in the early evening? Then consider an early evening reduced price menu that will tempt people in, creating the vital early evening “buzz” in an otherwise quiet restaurant, which is a great first impression for any walk-in customer.

10. Manage group bookings – don’t allow a booked table of 10 to arrive as a table of 6 and leave you with empty chairs. Some operators charge seat deposits, but it's so much 'softer' to just stay in touch with the organiser on the day and ensure that final numbers are confirmed.

These 10 Points are just a taste of the Innventive 1 Day Restaurant Managers' Academy, which we deliver on site for as little as £295, plus VAT. 

PHONE US NOW on 07770 653138 or click here to enquire for more details.