A Simple Method for HORECA Owners Who Want to Sell More Without Adding a Single Shift
Introduction
Lucia isn't a real person, but you surely know her. She runs a neighborhood bistro, with honest cooking and loyal clientele from Monday to Thursday… until frantic Friday arrives. Monday 4:40 PM. The walk-in has lettuce that no longer knows if it's lettuce. And that promotion? It hasn't moved a single table. And, of course, the question arises: “I'm working so much, where's the money?”
That same night, Lucia sits in front of her TPV, with no idea what to offer the next day. Who should she target her menu to? And at what time? Until she decides to try something different: she turns every ticket into a clue, and starts making decisions based on data, not gut feelings.
Let's get to the point.
What You Measure, You Sell: 4 Data Points That Change the Till
- Real profitability: Restaurants that use advanced analytics are 20% more likely to see their annual profitability grow. It's not just about pretty charts in Excel. It's about focus.
- Personalization that pays for itself: 76% of customers are willing to pay more for personalized service. Translation: send them emails with those dishes they love. Add dessert recommendations at the end. And voilà! Average check up.
- Tear-free inventory: Good inventory management can save up to $8,000 a month in waste, according to industry benchmarks. Yes, every cucumber counts.
- Schedules that sell: Identifying off-peak and peak hours allows you to create precise promotions and adjust shifts. Less expense and, as a result, more full tables.
And how is all this done? With a TPV that includes analytics, like Guava, which centralizes sales, recipe costing, inventory, and demand in real time. Go to guavapp.com.
The Old Way vs The New Way
Old Way:
- “I decide the dish of the day.”
- Intuition-based purchasing. 12 kilos of something left over.
- Promotions at the wrong times.
- Delivery complaints unanswered… and no one knows why.
New Way:
- “Data decides the dish of the day.” What yields more margin? What sells more on Wednesdays?
- Demand-based purchasing. Clean rotation. Little waste.
- Promotions only during off-peak hours, using high-contribution products.
- Fewer order errors thanks to simple adjustments: clear descriptions, well-defined combos, friction-free flows.
This is how Lucia did it: she realized her “green bowl” took off on Tuesdays. She adjusted her purchasing, raised the price by 1.50 by adding personalized toppings, and launched a free drink promo from 4:00 PM to 6:00 PM (her dead hour). Result: average check +12%. Stock ready to use. Dry shirt.
7-Day Plan to Move the Needle
Day 1: Connect your Guava TPV (guavapp.com). Activate categories and costs. Without this, you're blind.
Day 2: Make a list of the 10 dishes with the best margin, not just by sales. Eliminate two that don't contribute; improve two that do.
Day 3: Identify your peak and off-peak hours. Schedule promotions only during off-peak hours. Avoid discounts during peak.
Day 4: Maintain active inventory. Mark shrinkage. Adjust orders based on actual rotation.
Day 5: Simple personalization. Segment your customers by visit frequency. Send them a recommendation (not an endless catalog).
Day 6: Error-free delivery. Standardize modifiers and notes. Reduce steps.
Day 7: Dedicate 30 minutes to a cold review. What increased the margin? What reduced waste? Decide on one change. Just one.
Stories That Matter, Not Opinions
- A small establishment in the UK doubled its efficiency by adjusting its menu according to real delivery demand. Fewer dishes, more correct orders.
- A group that bet on artificial intelligence in ordering reduced errors and returns. Happier customers. Lower costs.
- A kitchen with a sustainable approach adjusted its purchasing and preparation. Smaller footprint. Quality maintained. Healthier till.
It's not magic. It's method.
