Running a restaurant is great but hard work. Competition is fierce, many restaurants are in the red, costs and rents are high, especially in large cities. Only few restaurants benefit from opening morning to night. All others have to make optimum use of the short opening hours at noon and in the evening in order to make ends meet, i.e. hosting as many guests as possible and generating the highest possible turnover per guest. Of course, restaurants have to offer great value in return. No surprise that restaurants offer such exceptional quality in cities like Zurich - despite all complaints! But how to get the most of your restaurant? What does optimal capacity utilization mean at all?
Relax to the max: Serve more guests without going berserk