the new measures for restaurants in Bilbao to avoid last-minute cancellations
Last minute cancellations It greatly affects the billing that a restaurant can obtain at the end of the day. It is also a practice that is on its way to becoming common among regulars at some catering establishments in Bilbao. And, precisely for this reason, there are many who are considering the possibility of implementing a deposit system that obliges the client to pay a certain monetary amount when reserving a table.
“We started asking some customers for a deposit a month ago, thinking about Christmas reservations”
In some stores like The Informal, more than a possible solution, is a firm measure. “We started asking some customers for a deposit a month ago, thinking about Christmas reservations,” says Vélez, its owner. This way, seek to protect themselves from the most adverse effect that a cancellation entails: the significant loss of money. At the moment, the hotelier has chosen to request a deposit of around 50 euros from people who request a reservation, and it only does so when there are more than eight people. “But I’m thinking of increasing that number,” she warns.
“I could be billing, making money, if it weren’t for the fact that he already told other people that the restaurant is full”
Sergio Ortíz de Zárate – owner of the Zárate restaurant – is also considering implementing this measure at home. “We still don’t know how to do it, but last-minute cancellations come up to us. And a lot”, Explain. Zárate is a small establishment. It has nine tables and, according to its owner, A single cancellation means the loss of up to 15% of your billing. “Also, there are very rude people. You call them to ask if they are coming and, directly, they do not pick up the phone, they disappear ”, she denounces. Likewise, he emphasizes that he feels frustrated when this type of situation occurs. “It’s that he could be billing, earning money, if it wasn’t already he told other interested people because the restaurant is full,” he explains, annoyed.
A delicate economic situation
On the other hand, the hoteliers affirm that they have not yet finished recovering from the pandemic onslaught. Between the years 2020 and 2021 we cannot carry out your business activity normally due to the closure decrees. Added to this situation is the increasingly pronounced rise in the price of certain raw materials – among which are certain foods – generated by the war in Ukraine. “Things are not there to behave this way, we have to be more responsible because it is very difficult for us to get our businesses afloat,” says Vélez.
“In the end, if the client does not come, he is causing me damage for which he has to take responsibility”
Ricardo Pérez – manager of the Yandiola restaurant – subscribe to each of his words. Like her, the hotelier has also implemented a security system in her house. “In ‘online’ reservations, the client must pay a deposit when reserving a table”ensures. Consider, furthermore, that this measure – standardized in other types of establishments such as hotels – should be extended to the entire hotel sectorincluding restaurants. “In the end, if the client does not come, he is causing me damage for which he has to take responsibility,” he settles.