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Restaurants under performers in yield management21 June, 2012 Rosemary Ryan 1 comments

The restaurant industry is not effectively

embracing the idea of yield management, to its

detriment. says one of the founders of a new

tool aimed at helping the industry get more

bums on seats in slower periods.

Ben Johnson, the director of the just launched

Restaurant.com.au, said that while yield

management is a key part of the business

strategies of industries like airlines and hotels it

isn't properly used by restaurants to smooth

out the peaks and troughs of their trading

week.

"When you fly you expect to pay more at

certain times or days and the same with

hotels," Johnson told a restaurant industry forum held this week in Sydney to launch the new

website.

The issue was one of many hot topics covered at the forum that featured a stellar panel of some

of Sydney and Melbourne's most high profile restaurateurs, chefs, reviewers, suppliers and

commentators including John Fink (Quay, Otto), Colin Fassnidge (4 in Hand, 4Fourteen), Somer

Sivrioglu (Efendy restaurant), Gavin van Staden (Red Spice Road), Mitch Edwards (Australian Pork),

and the The Good Food Guide's Joanna Savill.

Johnson said Restaurant.com.au offers restaurateurs a yield management system that

helps restaurants attract diners during off-peak times by offering them a 30 per cent discount on

days and times the restaurant chooses to promote through the site.

It's launch follows on the heels of a similiar system called Agenda Tables, also revolving around a

30 per cent discount offering, that was rolled out in April, and amidst the rise of the controversial

discount deal sites like Jump On It and Living Social.

“In the current climate, there is still demand for top-quality culinary experiences, but consumers

are being more conservative with their restaurant spend," said Johnson.

"Restaurant.com.au will aid restaurateurs in attracting diners to their venue and stimulating new

revenue streams when they are not at full capacity.”

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