How to prepare your restaurant for the tourist season
The summer season on the coast and in tourist towns has a different rhythm: more guests, more foreigners and less patience. Preparing before the season decides whether you go through it calmly or in a panic.
A menu in your tourists’ languages
Before the season check that the menu is in English and the languages of the main markets that visit you. A menu with clear descriptions gives foreigners the confidence to order dishes they do not know.
Staff and training
Seasonal hiring should start early, and new staff should be trained before the busy days. A simple system that can be learned in an hour makes training much quicker.
Stock and suppliers
Agree quantities and delivery times with suppliers before the peak. Estimate how much sales will rise going from quiet to peak, and keep the stock of key products higher.
Reservations and queues
On full days, reservations and a waiting list make the evening calmer. Allow online bookings so guests do not phone in the middle of service.
A menu that works when you are busy
On days with queues, a digital menu removes the wait for the menu and for the order. Orders go straight to the kitchen, waiters serve more tables and tables turn over faster.
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Start freeFrequently asked questions
- When should I start preparing for the season?
- At least one or two months before the peak: the menu, staff, suppliers and systems should be tested before the busy days.
- Is it wise to change systems in the middle of the season?
- Better not. Change before the season and train the staff, so the peak finds them comfortable with the system.
- Which languages should the menu have?
- Albanian and English as a minimum; add the languages of the countries most tourists in your area come from.