On the Line / Retention / An All-You-Can-Eat Model Can Lead to More Tips

An All-You-Can-Eat Model Can Lead to More Tips

This post was last updated on Nov 14, 2019.

At Capo Boston, a one-time all-you-can-eat pasta experiment on the night before the Boston Marathon led to the implementation of “Bottomless Wednesdays,” where once a week, guests have the option to pay $30 for an unlimited amount of handmade pasta. 

Chef de cuisine Ciro Fodera told us it took some trial and error at first, but now the all-you-can-eat pasta promotion has nearly doubled the restaurant’s revenue for Wednesdays. On a typical Wednesday, the restaurant was bringing in $9,000, but now it’s between $16,000-17,000. 

He said it helps that pasta, even when handmade, is an extremely cheap ingredient. He's also cross-trained his back-of-house staff to to help out the pasta station on Bottomless Wednesdays so there’s no need for extra labor on those nights. In this model, front-of-house staff also get a boost — they get an extra busy day, which means more tips, but it’s also a benefit for other reasons: “They get the opportunity to upsell because they’re with that table longer and they develop more of a connection with that guest,” said Fodera. 

He added that in having guests stay longer, they have a special experience and connect more with their server, so the guests come back.  

Is this article helpful?

DISCLAIMER: This content is provided for informational purposes only and is not intended as legal, accounting, tax, HR, or other professional advice. You are responsible for your own compliance with laws and regulations. You should contact your attorney or other relevant advisor for advice specific to your circumstances.