How To Maximise Your Outside Space
After long periods of lockdown and other curbs across the globe, the desire to get out, socialise, eat and drink has never been stronger- this is the PERFECT time to start enticing leisure customers to your venue.
However, whilst most hospitality businesses have got their restaurant or bar down to a fine art on the inside, the external spaces often leave much to be desired. Get ahead of the pack and use these hacks to start thinking about how you can make your outside space attractive, exciting and profitable- the possibilities are endless!
The line between order and disorder lies in logistics- Sun Tzu
Not always the most interesting part of the big vision for your outside space but good logistical planning is key to making it a success.
Of course, we’d all like to be able to seat as many customers as possible but it is vital to think about how enjoyable the experience will be for the guest alongside a smooth flow of service.
Consider smaller square tables over round tables. Used like building blocks, these are easy to move around and reconfigure for larger parties as required
. Where possible, use smaller chairs or benches so you don’t have bulky furniture taking up valuable room and preventing staff from doing their job efficiently. Similarly, if you can, try to utilise indoor storage to maximise outside space; especially relevant if that outside space is on the smaller side.
Al fresco experiences come with potential al fresco hazards from outside debris so it is of utmost importance to maintain a rigorous cleaning schedule to keep the tables fresh and inviting- there is nothing worse than a fabulous lunch with a side order of bird droppings. Train staff to keep a close eye on maintaining high-quality standards; this should include training on any Covid-19 restri
ctions that may be affecting your region from hygiene protocol to social distancing.
Consider taking bookings with a set time limit that has been communicated to the customer in advance. This allows you to plan ahead for stock and staffing whilst keeping each sitting manageable.
There’s no such thing as bad weather, only inappropriate clothing. – Sir Ranulph Fiennes
The same can be said for how you deck out your external space. Whatever the weather, there is no reason why it shouldn’t be an attractive proposition. Don’t let that cursory weather forecast check in the morning end in cancelled bookings or no-shows.
Wind, rain and sunshine all come with their own particular requirements. Consider awnings or other shade from the sun, wind blocks, heaters, blankets, parasols- all the things that show that you put the comfort of your diners first. Just ensure that your choice of coverage doesn’t end up putting people in a box- a huge part of choosing to visit a restaurant or bar is the social element and people watching.
Whether you're used to hours of sunshine or four seasons in a day, by putting the work in now, there is no reason why your outside space can’t be a money-maker, not only all day long but all year round. See this as an opportunity rather than a challenge.
A restaurant that has done that in spades is the small Bistro at The Boathouse in Henley-Upon-Thames. England has obviously never been known for its warm climate but here are a family that has made the most of what they have with transparent dining pods and a heated terrace backing right onto the River Thames. They are also a great example of taking a Michelin-quality experience al fresco with service standards maintained.
Quality is never an accident. It is always the result of an intelligent effort- John Ruskin
As a business-centric hospitality venue that now wants to attract leisure trade to your outdoor space, you should be looking at creative ways to entice them in. From making it an exciting and IG-worthy place to host occasions like birthdays and engagement parties to special events that start a buzz, think about what it is that makes you unique. Might it be an afternoon tea deal or a tasting of local wines? Could you promote local artists or run themed nights with local businesses? People are here to have a good time and the service provided should reflect this. There is an extraordinary amount of potential in opening up the outside in a fun and inclusive way.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level- Charlie Trotter
We’ll end with ambience as this is one of the most important elements of maximising your outside space. If the ambience isn’t inviting, it doesn’t matter how stackable your chairs or warm your heaters are.
Where possible, bring the full experience outside- the glassware, the table settings, decor, music and full service that you are known for. The outside area is often the first impression a customer will have of your venue and as we know, first impressions count. Don’t let your al fresco dining and drinking experience be the poorer cousin of what’s going on inside.
Further to this, in an age of literally sharing what you had for dinner on social media channels, poor lighting when dining or drinking outside is just not going to cut it- things also just taste so much more delicious when you can see them properly! The right lighting is also incredibly attractive to passers-by. Picture strolling by a bustling bar or restaurant with a warm and inviting glow- you’d want to be part of the fun and so would everybody else!
Lastly, consider who your customers are (or who you’d like them to be). Families with children are likely to choose an outside space, how will you ensure a relaxing experience for parents whilst providing engagement for the kids? Do you need a designated smoking area? Are you pet-friendly and therefore should you be providing water bowls for dogs? It’s the little things that have a big impact- be the venue that your target audience loves to come to and let them know you care.
The Cadiz-based El Cuartel Del Mar has hit the bullseye of outside hospitality with its spectacular location housed in an old Guardia Civil station. On the Atlantic coast of Southern Spain and with outside areas including a well-designed terrace and yard, they have clearly thought about the customers they want to attract- cocktails, DJ sets and art exhibitions join the sophisticated dining on offer at this well-positioned venue.
It's the little things that make the big things possible- J. Willard Marriott
There is no ‘one size fits all’ rule that covers all sites. However, by using this handy guide and opening up a dialogue with your team to drill down on what your particular location needs, you can take it to the next level. Entice a new customer demographic, make it enjoyable and safe for your staff and ensure that your external space becomes a year-round money maker. Let’s take this outside!
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