How to attract more visitors and increase the average spending

Guests are going out a little less and weighing price more. That means your growth this autumn comes from two things: getting more people in and helping each table spend a bit more — without it feeling expensive. Below are four practical moves you can start this week. They’re simple, guest-friendly, and proven to lift both visits and average check.

Package for value, not just price

People don’t want “cheap”; they want to feel they got more than they paid for. Build that feeling into how you sell.

• Create bundles that feel complete. Turn a popular main into a “set” with a small starter and a house drink for a modest uplift. Example: a 220SEK main becomes a 290 SEK main with sides that are efficient to prep (higher margins).
• Design add-ons that feel like treats. Offer a “crisp side salad,” “garlic bread for the table,” “extra sauce,” or “bar snack while you wait.” Keep them easy to say yes to and position them right under the main.
• Pair drinks with dishes. Add “perfect pairings” under 3–5 dishes (beer, wine, low/no). Avoid decision fatigue: one clear suggestion beats a long list.
• Anchor with a premium option. A higher-priced “chef’s pick” or sharing board increases perceived value and makes core items look fairly priced.
• Limit the discounting. If you need a deal, use fixed-price lunch, early-bird, or slow-day bundles that protect margin while filling seats.

Remove friction at the moment of purchase

The easier it is to order and pay, the more guests order. Friction kills impulse.

• QR order and pay-at-table where it fits. Let guests re-order a drink, share a dessert, or split the bill without waiting. Server-led or guest-led — both work if they’re fast.
• Handhelds for staff. Take orders at the table and fire them straight to the kitchen. Less walking = more selling and quicker turns.
• Smart suggestions. In your POS or handheld, add one tasteful suggestion: “Want fries with that?” for burgers, “Add two glasses of Cava?” for sharing platters.
• Speed the last mile. A kitchen display system (KDS) and clear expo point reduce errors and pickup delays — that’s where second drinks are won or lost.
• Make payment painless. Accept tap, mobile wallets, split bills by item or amount, and allow partial payments. No awkward math at the end.

What to monitor: time to first drink, time from “ready to pay” to “paid,” table turn time, and re-order rate for drinks/desserts.

Build loyalty and drive direct bookings

Owning the guest relationship is the safest way to grow visits without buying them back from platforms.

• Capture the basics. With consent, collect email/phone and a couple of preferences at booking or payment. Keep it low-friction. Make rewards automatic at payment.
• Shift guests to direct. Add a clean booking widget to your site, promote it on socials and email, and consider small perks for booking direct (priority seating, free coffee).
• Program your calendar. Fill shoulder periods with tastings, guest chef nights, quiz evenings, or family sharers on Sundays. Give regulars first dibs.
• Stay present, not noisy. A monthly update beats daily blasts. Share one new dish, one event, and one offer — with a direct booking button.

How Trivec by Caspeco can help

We help you how to take orders and payments anywhere. What about QR at tables and mobile POS to remove waits and boost re-orders. wit a handheld you can also send orders straight to the kitchen. With a kitchen display system to keep the pass flowing. Send the add-ons guests order right in the ordering flow. Trivec offers smooth payments, like split bills, tap-to-pay, and handheld terminals so leaving is easy. Clear insights, simple dashboards to spot high-margin heroes, slow movers, and daily opportunities.

Looking for an all-in-one-solution?  POS + integrations such as table reservations, staff scheduling, inventory — ew have it all connected so you can focus on your guests.