Turning Customers Away – Why?

Empty bistro with an employee turning customers away

I’m finding it increasingly strange that some businesses are turning customers away – why?

Last Sunday I was with my family in the city center (all four of us). Being late in the afternoon and with the great weather I fancied a drink.

After we sat down outside a bistro, they told us they were only serving meals to customers. And that we would have to leave. As the girl said this, I glanced around the tables. There was nobody else in the bistro.

So I decided to play a game – I ordered drinks and just deserts to see what they would do. All the time I was there, I saw the staff with no work to do, cordially sending other customers away as they arrived—bizarre!

Now I accept that when a bistro or restaurant is full; then you only want customers that will be eating. But when a restaurant is empty and past lunchtime, rules need to change. How much is been lost each hour, each day, each year by customers being turned away – and will those customers be back?

Are empty seats costing you a business? Adapt to customer needs and watch your bucket fill. Every missed opportunity adds up!

After all, a dripping tap will still fill the bucket!

Where might you be losing customers without realising it?

And how quickly can you react to changes in customer needs and wants?

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