Restaurant Types



Visit our hub to explore all types of videos, articles and resources.

Start Learning

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

Rachael headshot

Rachael PerryAuthor

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 information is provided for general informational purposes only, and publication does not constitute an endorsement. Toast does not warrant the accuracy or completeness of any information, text, graphics, links, or other items contained within this content. Toast does not guarantee you will achieve any specific results if you follow any advice herein. It may be advisable for you to consult with a professional such as a lawyer, accountant, or business advisor for advice specific to your situation.