5 tips to make the most of a weird Christmas season.

From leveraging data to festive upsells, here are our five tips for navigating your crazy summer ahead.

Stevan Premutico
,
Founder

5 tips to make the most of a weird Christmas season.

While other industries take a breather following one of the weirdest years to date, the hospitality season is just getting started. 

Many of you had to shut your doors for months, so this season is the opportunity to rethink and rebuild. 

Christmas might look a little different this year, but me&u is here to help you make the most of it. From leveraging data and space to festive upsells, here are our five tips for navigating your crazy summer ahead: 

Entice customers with festive events.

Australians are incredibly excited to return to their favourite pubs, bars and restaurants. 

We saw it first with the post-lockdown #GetOnTheBeers trend in Melbourne and we’ll definitely see another rush for the summer. This year, people need the warm familiarity of their local and the festive feeling that comes with hospo Christmas. 

So, why not lean into the feeling and host a few Covid-safe Christmas events?  Some of our favourite me&u venues have been busy planning festive functions, including Argyle’s Christmas Eve movie screening and River Bar and Kitchen’s ‘All I Want For Christmas’. 

Your events don’t have to be elaborate either. You could do Christmas movie trivia, for example, which is easy to run, and with me&u, team members don’t have to miss out on questions to queue at the bar! 

Make data-driven decisions.

Leveraging data is one of the most underrated ways to boost your orders. 

At me&u, you own the menu data. After all, it is your customer. We believe in sharing information so operators can make the most out of insights and drive data-backed improvements. 

With better data, you learn who your customer is, what they want and when they want it. 

For example, if you’ve noticed espresso martini orders climbing during after-work drinks, next Friday, pop the cocktail category at the top of your menu and test the results. You have complete control over the system, including the ability to modify menu categories and the order they appear. Your dynamic me&u menu can even change by time, so you can feature food at the top at lunch, and then drinks when the clock hits happy hour. 

Even simple edits can improve your team’s efficiency, increase sales and make the customer experience seamless. And that’s just one way to use and adapt to your data. 

Get creative with your festive menu.


Have you thought about adding a festive category to your menu? This could be an opportunity to brainstorm ideas and have a little fun with the team. 

Maybe you could start the season with a ‘Merry Spritzmas’ menu category, showcasing a range of festive cocktails, like a Santa spritz or a boozy eggnog.  Or maybe add a gingerbread cheesecake for your dessert lovers. Whatever it is, customers are always drawn to novelty and the FOMO on a limited special. 

With a digital menu, changes can be made in real-time, so there’s no need to reprint and definitely no need for white-out. Your specials can be displayed for as long or as little as you like. 

If you’re feeling extra festive, you could even add a non-edible category, including Christmas props and novelty gifts. How creative you get is up to you! 

As always, the me&u team will be here to help. There are many digital ordering platforms in the market, but we’re the experts in making your menu look mouth-wateringly delicious. Let us build and photograph your dishes, while you get on with the job. 

Focus on the hosting experience. 

For some Aussies, an upcoming Christmas function or catchup could be their first time back in a restaurant and bar in months. With me&u, you can remind them of the magic!

When your customers order with me&u, the transactional side of the experience is sorted, no there’s no awkward bill-splitting or waving the waiter down to order. Instead, your staff can focus on the hosting and welcoming of guests, building rapport and making the experience seamless.

Your customers will appreciate having more time to reconnect with family and friends, which is something I think we’ve all come to appreciate more than ever. 


Make the most of your space

With capacity restrictions still enforced across Australia, it’s crucial that you make the most of what space you have. 

For some operators, that might mean converting your dancefloor into a seating area, or creating a fairy light oasis outdoors. 

Victorian craft brewery Moondog, is getting creative with space, with a pop-up restaurant amongst the giant brewing equipment in their warehouse. This idea expands their capacity and gives customers a rare behind-the-scenes glimpse into how their favourite craft beer is created. 

If you did want to create a new section, me&u can be programmed to show different menus at different points in the day. The transition between lunch to dinner menus can be automated, so your staff can get busy talking to customers and running orders. 


In the upcoming busy period, me&u is the smarter way to order and pay. 

Do you want to learn more about launching me&u in your venue? Click HERE and we’ll get in touch to book a free demo.