In the run-up to the Paris 2024 Olympic Games, the capital is preparing to welcome more than 15 million visitors over the summer. A major challenge for restaurateurs, who will have to manage intense activity and unprecedented logistical challenges.
According to recent figures provided by the Paris Convention and Visitors Bureau, the economic impact of the Olympic Games, excluding ticket sales, is estimated at between 2.6 and 3.2 billion euros.
So are you ready to give your restaurant a boost? Have you thought of everything? Are you ready to meet the logistical and operational challenges?
Before the big opening of the Olympic Games, here's a list of levers that you may not have thought of, and that you need to implement in your restaurant as soon as possible.
In order to accommodate a greater number of customers smoothly and efficiently, and thus promote better table turnover.
Improve the flow of service to simplify the tasks of each waiter. And don't forget to adapt your restaurant to accommodate people with disabilities.
With the growing influx of tourists, both national and international, it's essential that your team is fully prepared.
Covering a variety of subjects such as foreign languages, hospitality, sommellerie, etc... Also organize workshops to present your menu and wines, including detailed information on each dish and their potential allergens. A well-trained team is the key to quality service.
💡 N.B. Many training courses are eligible for the CPF, making them free of charge for your company.
Caution: Disorganizing your staff can have several negative consequences:
Real-time inventory management software can help you stay flexible and efficient at sporting events. These tools facilitate the work of teams, anticipate errors and save maximum time.
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If space permits, ask your local council for permission to create or extend your terrace to accommodate more customers.
During the Olympic Games, visitors like to relax outdoors. A large terrace can attract a variety of customers and become an important asset.
💡 Useful information: temporary terraces will have the option of remaining in service until midnight, instead of their usual 10pm closure.
Make sure that service on the terrace is as efficient as it is indoors. Staff specially trained to handle outdoor orders will ensure a smooth and pleasant experience for your customers.
With the expected influx of visitors, it's crucial to maximize the efficiency of your service by equipping your restaurant with the right tools.
Invest in digital tools to book, manage employees, track hygiene, invoice, pack and communicate with suppliers.
Check whether your payment terminal accepts foreign cards. Make sure your booking site is in English. Be prepared for technical problems.
First and foremost, make sure you offer printed versions in several languages, available on paper and digital menus. Use QR codes to speed up service. Don't forget the paper versions, as some customers may run out of battery power after a day exploring the city.
Extend your opening and kitchen service hours, and stay open as much as possible. This will enable you to attract a diverse international clientele, as eating habits vary from one nationality to another.
For example, the English often dine around 6pm, while the Spanish prefer to eat later, around 10pm.
Anglo-Saxons and Germans like a hearty, savoury breakfast. Scandinavians prefer sweet coffee in the morning. Spaniards, for their part, are accustomed to tapas at aperitif time.
Use sales analysis data to assess the popularity and profitability of your dishes.
Simplification: Reduce the number of dishes by keeping only the most efficient. This will cut preparation times and increase table turnover.
Savings: Concentrate your recipes on fewer ingredients to minimize waste and cut costs.
Create quick and easy snacking options, such as quiches, customizable crêpes or revisited croque-monsieur. You can even incorporate internationally appreciated classics of French gastronomy.
💡 Think vegan and gluten-free options, such as veggie burgers and superfood-enriched salads.
Offer a varied drinks menuduring sports broadcasts to keep your customers happy. Include original cocktails, craft beers and quality wines.
💡 Don't forget the alcohol-free options! What's more, offer sides like mini-burgers, tapas or boards to share to create a convivial atmosphere.
To stand out from the crowd, organize events, afterworks with DJ sets, happy hours and broadcast live highlights of the Games.
To attract as many hungry fans as possible during the 2024 Olympics, here are a few ideas:
With schedules often packed between competitions and sightseeing explorations, many will be looking for takeaway options.
Stock up on extra packaging and cutlery for takeaways.
Make it a point of honor to present your takeaway packaging and bags in the colors and with the logo of your establishment. This will not only ensure customer satisfaction, but also increase your restaurant's visibility throughout the city.
1 Analyze your restaurant's past sales
To assess the potential growth in business due to the Olympics, take a look at sales during similar busy periods, such as previous sporting or tourist events. This will enable you to predict the influx of customers and identify the dishes that will be most popular.
2 plan your raw material supplies
Work closely with your suppliers to achieve more frequent deliveries. In this way, you can maintain the flexibility needed to manage fluctuating customer flows without clogging up your warehousing space.
3 Optimize your inventory management
Use the results of your sales analyses to adjust your inventory and avoid surpluses that tie up financial resources. Keep a close eye on fast-moving products and order them in advance.
Optimize the use of your storage space by using high shelves for less frequently used items, while keeping frequently requested products within easy reach.
Plan extra safety stock for key products to avoid stock-outs during periods of unpredictable influx.
To avoid food waste, it's essential to plan daily production by anticipating expected demand for the day. This means preparing a sufficient quantity while avoiding excessive production, which could lead to losses.
Similarly, in bakeries, it is necessary to plan the production of bread, snacks and pastries according to the expected number of customers. This helps maintain product freshness while minimizing food waste.
By using forecasting methods based on previous sales data, and adjusting production in real time according to affluence, restaurants can optimize their operations and effectively reduce waste.
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