Restaurant Deposits: A Delicate Balance Between Revenue & Reputation
Brussels, Belgium – A growing number of Belgian restaurants are grappling with a surge in no-shows, prompting a debate over the implementation of reservation deposits. While 90% of restaurateurs still refrain from requesting deposits,fearing customer backlash,a notable 34% view them as the only reliable way to ensure bookings are honored,according to a recent study by lightspeed and Zenchef.The practise is largely confined to upscale establishments – gourmet restaurants and those with Michelin stars – where the prestige can offset potential negative perceptions. However, for more casual eateries, asking for a deposit often triggers customer resentment.
“In fact,people think we wont to earn money on their backs,” explains Jean,owner of a local brewery,highlighting a common concern.”We only do it for large groups, especially if we don’t know the person who reserves. But for the smallest tables, it makes people flee. If they have the choice between a restaurant of the same level which requires a deposit, and that opposite, they will go opposite…”
The issue has intensified since the end of the health crisis, leading some owners to sympathize with those who do implement deposit systems. The core challenge lies in framing deposits not as a penalty,but as a value exchange.
Eddy, another restaurateur, suggests a potential solution: “We must try to offer a unique experience to people, a menu that comes out of the ordinary, be ready to make a little commercial gesture. It’s like those who make a reduction of 10% when you pay in cash. Customers then take the time to go and withdraw money. It’s the same here. They can pay a deposit, and be ‘rewarded’ behind. obviously, it must not end up costing us money…”
The debate underscores the delicate balance restaurants must strike between protecting their revenue and maintaining a welcoming atmosphere in Belgium’s competitive Horeca sector.
