How a seasonal restaurant raised its average check 14% in one summer

A seasonal restaurant in Stockholm with a clear summer high season used Guestrix to create shared focus across the team, drive upselling and raise its average check by 14% when the pressure was at its peak, which worked out to a revenue increase of roughly 1.5 million kronor.

About the restaurant

This is a seasonal restaurant and bar in Stockholm with a clear summer high season. When the weather allows, the place runs at full tilt, with a large outdoor terrace and heavy guest traffic.

The menu is seasonal and the restaurant hosts everything from large parties to after-work and events, which puts real demands on organisation and a focus on sales.

Background

Before Guestrix, sales tracking was manual. Reports were put together after the fact and staff had no clear picture of where they stood, neither as a team nor individually.

Even though the restaurant was full, there was a lot to gain from getting more out of every guest visit.

Challenges

• No real-time visibility into sales
• Hard to get the team engaged around upselling
• Sales goals weren't communicated in a living way
• Time-consuming manual tracking for the restaurant manager

The solution with Guestrix

Ahead of the summer season, the restaurant started using Guestrix with a clear focus: drive upselling through clear goals, sales contests and real-time feedback.

• Sales data tied directly to the POS
• Weekly sales contests on things like drinks per guest, starters and average check
• Personal dashboards for everyone on the team, available on mobile
• Automatic reports to the restaurant manager, no manual work

It created a natural motivation in everyday work, where everyone could see their own impact on the result.

The result

• +14% in average check per guest over the summer
• Roughly 1.5 million kronor in added revenue, tied to the season's lift
• NPS rose from 30 to 62, with service as the clear success factor
• Higher engagement and shared focus across the team
• More time for leadership, less time in Excel

"Guestrix gave us exactly what we needed to focus the team and get more out of every guest. It's visual, simple, and it makes the numbers come alive." – The restaurant manager

How Guestrix is used in the restaurant

• Management follows average checks and sales goals in real time
• The floor staff see their own performance day by day
• The whole team gets engaged through live sales contests
• The restaurant manager gets ready-made insights, without opening Excel

From numbers to change

By the time summer was over, Guestrix had become part of the restaurant's daily work. Sales went up, service improved and the team worked together towards clear goals.

It shows that even a high-tempo seasonal restaurant can work from its numbers, when the right insights are made available to the whole team.