The "golden period" in the restaurant industry refers to a phase when a restaurant experiences its peak profitability potential. This typically occurs once initial opening buzz has stabilized but before market saturation or customer fatigue sets in. Identifying this phase involves monitoring customer footfall, revenue trends, and operational efficiency.

Night is the "best time"

A survey of restaurants showed that for most restaurants, 6pm to 9pm is their busiest money-making period, so it is also their most important preparation time.

For example, restaurants can hire a second bartender between 6 p.m. and 9 p.m.

Or after 4:30 p.m., start deliberately making room for the big party that might be coming.

This way the restaurant can avoid the risk of understaffing due to a sudden increase in the number of customers.