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The Winter Prep List

According to Restaurant Technology News, restaurant sales increase by 65% on Valentine’s Day. Take advantage of this boost with special experiences.

6 tips for a successful Valentine's Day at your restaurant

1. Make it an experience
Guests are looking for memorable experiences to share with loved ones. Consider a cocktail flight, pairing dinner, or even a communal table for singles.
2. More 2-tops
Use the Special Days feature to update your floor plan with more availability for 2-top tables.
3. Utilize the Multi-Experience Tables feature
Tock’s latest feature makes it possible to offer that wine and chocolate pairing alongside a Valentine's prix fixe, so you can maximize what sells best and keep your dining room filled.
4. Make it last
Valentine's Day falls on a Wednesday this year. Offer your experience or experiences all week long.
5. Break out the champagne!
Diners will want to splurge on special ingredients and add ons, like bumps of caviar, shaved truffle, or chocolate.
6. Be authentic
Pizza, pastries, tacos—what you do best is what matters the most. Valentine’s Day experiences should be an extension of your brand.

Let’s get your Valentine’s Day
experience live now.

Real restaurants, real inspiration

Here are a few Valentine's Day experiences that are already live on Tock. Get inspired and go live.

Fête de l’amour  •  Lord Stanley, San Francisco, CA
An evening of romance with fantastic food and delicious wines.
Bacon Roses  •  Porkchop, Chicago, IL
Flowers, made from bacon.
Cocktail Workshop  •  Detroit Fleat, Ferndale, MI
Delightful drinks to set the mood.
Timeless Additions  •  Surrell, Seattle, WA
Truffles, caviar, oysters, and exclusive wines from the cellar.
Annual Anti-Valentine’s Tasting  •  Reverence, Harlem, NYC
The theme is: #TrueRomance vs. KillBill
Afternoon Tea  •  The Ritz-Carlton, Chicago, IL
An enchanting experience with tea sandwiches, scones, and bubbles.
Need more inspiration?
Vist to see what’s already selling.

Let’s get your Valentine’s Day
experience live now.
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