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28/08/2026

Saturday. The venue that ran a 5-minute pre-service brief this morning is already ahead of the one that did not.

What does your team actually know before doors open?

28/08/2026

Finals footy month is one of the biggest revenue tests on the Australian hospitality calendar.

The demand curve during a big game isn't like a normal Saturday. Split your floor early, brief the kitchen on the expected pace, and have your call-last-drinks plan locked before the first bounce — not during it.

What does your finals prep look like?

28/08/2026

Saturday morning. One week until Father's Day.

Is your POS set up for what Sunday 6 September is going to throw at you?

Group tables. Split bills. Pre-ordered set menus. Tables turning twice. Staff who know the specials off the top of their heads.

The prep starts this week — not next Saturday.

Friday pre-service — the 90 minutes that set the tone for the whole night.4:00pm: Opening stock and bar setup done, floo...
28/08/2026

Friday pre-service — the 90 minutes that set the tone for the whole night.

4:00pm: Opening stock and bar setup done, floor plan confirmed, section assignments clear.
4:15pm: Kitchen briefed on covers, specials confirmed, dietary flags noted.
4:30pm: Table settings complete, outdoor section checked if open.
4:45pm: POS floor plan updated, split-bill preferences noted for regulars, team briefed on the night's pace.
5:00pm: Staff meal or break window closes. Everyone in position.
5:15pm: Final walkthrough — lighting, music, temperature, first table.
5:30pm: Doors open. First cover seated.

The venues that run this well don't all have the same size team or the same budget.

They just run the same discipline.

What does your pre-service window look like on a Friday?

27/08/2026

Two hours before Friday service and the team is already in motion.

Not because they're scrambling. Because the system works.

The difference between a chaotic Friday and a clean one usually comes down to what happens between 4pm and 5:30pm.

Are your pre-service rituals tight enough to run without reminders?

Shift structure for spring service. Map your expected covers per session before you build the roster. Friday dinners and...
27/08/2026

Shift structure for spring service. Map your expected covers per session before you build the roster. Friday dinners and Sunday brunches are not the same as Tuesday lunch. Different covers means different labour needs. Plan the pattern, not just the day.

Opening your outdoor section after winter isn't just pulling out the chairs.Here are five questions worth asking before ...
27/08/2026

Opening your outdoor section after winter isn't just pulling out the chairs.

Here are five questions worth asking before you reopen it:

1. Can your current POS setup extend to the space without a second device or manual workarounds?
2. Are your outdoor staff covering that section, or is it a grey zone during busy service?
3. Have you updated your floor plan and table numbering so orders don't get lost between inside and out?
4. Is your outdoor menu the same as inside, or scaled back — and does your team know the difference?
5. What's your plan if it rains mid-service?

Alfresco season catches a lot of venues off guard because the prep happens indoors and the chaos happens outside.

What's your biggest challenge when reopening outdoor dining?

26/08/2026

The best opens start with a good close.

What ran short. What needs following up. What the day ahead looks like.

Ten minutes at end of shift. A handover note. The morning opener knows before they ask.

What's in your close-to-open ritual?

26/08/2026

Your outdoor section has been sitting dormant all winter.

Before the first warm week hits, run through the list:
- Furniture condition check
- Shade canopy or umbrella inventory
- Outdoor power points and lighting
- Menu and POS setup for the space
- Staff briefed on flow changes

Spring's closer than you think. Is your alfresco section ready?

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