07
Beer garden. Nobody’s walking to the bar.
Guests outside or in groups don’t want to keep going back. Ordering from the table keeps them seated, ordering and spending.
08
Another round. A snack. A jug. Who suggested it?
Add-ons and specials only sell when someone remembers to mention them. A digital menu offers them every time.
09
A 14-top at 8pm. Did the kitchen know?
Group bookings by phone or message get lost between the office, the floor and the kitchen.
10
Big booking. Empty table.
A deposit on the bookings that matter keeps a table from sitting empty on your busiest night.
11
Packed Friday. Quiet Tuesday.
You already have customers who like your pub. The challenge is giving them a reason to come on the nights you need them.
12
Trivia night. Live music. Who knows?
Events are promoted in a post most of your customers never see. The people who’d love it aren’t told.
13
1,000 followers. How many customers can you actually reach?
Social media helps people find you. Your relationship with customers shouldn’t depend entirely on an algorithm.
14
You know their face. Do you know their usual?
A regular’s favourite drink, how often they visit and what they spend shouldn’t live only in your head.
15
Same promotion. Every customer.
The footy crowd, the weekday lunch regular and someone who hasn’t been in for months shouldn’t all get the same message.
16
Happy hour. Who is it for?
Promotions work best when they change behaviour — filling a quiet period or bringing someone back — not when they discount your regulars.
17
A tab left open. A card left behind.
Forgotten tabs and end-of-night chasing cost time, goodwill and money. Tabs should stay tied to the table or the guest.
18
The keg’s kicked. The menu hasn’t.
Taps, specials and meals sell out. Your customer-facing menu should be able to change as quickly as the night does.
19
“Is the parmi gluten free?” Over the noise.
Guests should be able to find ingredient and dietary information without stopping your team mid-service.
20
Is the kitchen open? Is there trivia tonight?
Questions arrive on Instagram and Facebook at all hours — usually while the team is flat out.
21
Great night. No review.
The customers who enjoyed themselves most often leave without ever being asked to share it.
22
The first complaint shouldn’t be a Google review.
Give unhappy guests an easier way to tell you first, while there’s still a chance to put it right.
23
A casual’s first Friday. Five screens to learn.
Complicated workflows slow new staff down and make every busy night riskier.
24
Two venues. Two sets of everything?
Menus, customers, promotions and reporting get harder to manage when every venue runs on its own.
25
Busy doesn’t always mean profitable.
Knowing what sells, when it sells and which nights and customers bring people back tells you far more than the till total.
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