[{"data":1,"prerenderedAt":104},["ShallowReactive",2],{"blog-en-stamgasti-pres-zimu":3},{"doc":4,"newer":86,"locales":101},{"id":5,"title":6,"body":7,"category":84,"date":85,"dateUpdated":86,"description":77,"excerpt":87,"extension":88,"image":89,"imageAlt":86,"imageHeight":90,"imageWidth":91,"meta":92,"navigation":93,"path":94,"readTime":95,"seo":96,"seoDescription":97,"seoTitle":98,"stem":99,"supersededBy":86,"__hash__":100},"blog\u002Fen\u002Fblog\u002Fstamgasti-pres-zimu.md","Regulars through winter: how to keep guests once the season ends",{"type":8,"value":9,"toc":76},"minimark",[10,15,19,22,25,28,32,35,38,41,44,48,51,54,57,60,64,67,70,73],[11,12,14],"h2",{"id":13},"winter-isnt-paid-for-by-passing-trade","Winter isn't paid for by passing trade",[16,17,18],"p",{},"In summer revenue almost makes itself — the terrace is full and there's a steady stream of people who stop by once and never return. From October on it's a different story. What carries you through November and February are the people who come regularly: for the lunch menu, the Friday beer, the coffee on the way to work.",[16,20,21],{},"Yet most venues know about their regulars only what their staff happen to remember. When that person leaves, the knowledge leaves with them. And nobody notices who has stopped coming until someone mentions it at the bar.",[16,23,24],{},"So the first step is plain record-keeping. In Kasyro you switch on the Customers module under Settings > System > Modules, and a Customers tab appears in the Catalog. Only first and last name are required; email, phone and address are optional, so there's no need to interrogate anyone at the counter.",[16,26,27],{},"You then attach the customer to a bill with the Customer button in the sales screen toolbar, or directly when opening a new bill. From then on their total spend and last visit are tracked automatically — without you writing anything down.",[11,29,31],{"id":30},"loyalty-points-keep-it-simple-or-dont-bother","Loyalty points: keep it simple or don't bother",[16,33,34],{},"A loyalty program only works if a guest gets it in five seconds. “You earn points on every hundred, and we take them off your bill” — that's as much explaining as you want to do.",[16,36,37],{},"In Kasyro all it takes is enabling the Loyalty points sub-module and filling in two numbers under Settings > Finance > General > Loyalty Program: how many points a guest earns per 100 of spend, and what one point is worth. Set, say, 5 points per 100 CZK and one point to 1 CZK, and you give regulars back roughly five percent. Choose the rate by your margin — but better small and lasting than generous and scrapped after three months.",[16,39,40],{},"Points are added automatically when a bill with a customer attached is paid. They're redeemed in the payment dialog with the Redeem points button: staff enter the number or tap Max, and the system shows straight away what that's worth. Regular waiting staff can redeem points too, not just managers.",[16,42,43],{},"One thing to watch: points can be redeemed only while no payment has yet been taken on the bill. Teach staff to ask about points at the start of payment, not after part of the bill has already gone on a card.",[11,45,47],{"id":46},"credit-and-coupons-a-reason-to-come-back","Credit and coupons: a reason to come back",[16,49,50],{},"Points reward what has already happened. Prepaid credit and discount coupons give a guest a reason to come next time.",[16,52,53],{},"Credit suits people who have lunch with you every day, or the small business next door. Enable the Customer credit sub-module and top it up from the customer's detail via the wallet icon: the Top up button creates a bill for the amount, the guest pays, and the credit is added. After that they pay with it like any other method. A credit top-up doesn't count towards revenue or VAT — revenue arises only when the guest spends the credit.",[16,55,56],{},"A discount coupon is a tool for quiet days. The heatmap in statistics shows when your place is empty — typically Tuesday evening or late afternoon. Create a coupon under More > Vouchers and coupons as a Discount coupon: a percentage or fixed discount on the whole bill, a specific product or a category, with an expiry date. Unlike a gift voucher it isn't sold, only created, and the code is generated for you. Hand it to your regulars and say it's valid until the end of November.",[16,58,59],{},"One limitation worth knowing up front: a bill with a coupon applied can't take a manual discount, and vice versa. Discounts don't stack, even when staff are trying to do a guest a favor.",[11,61,63],{"id":62},"notice-who-has-stopped-coming","Notice who has stopped coming",[16,65,66],{},"The most valuable information in your customer list isn't who spent the most — it's who stopped coming. Sort the table under Catalog > Customers by the Last visit column. A regular who came every week and hasn't been in since late August is a signal — maybe they moved, maybe something bothered them. Either is worth knowing.",[16,68,69],{},"The Has points and Has credit filters show people who have something “in the drawer” with you. A guest with unspent credit is a guest you owe a service to, and a reason to remind them you're expecting them.",[16,71,72],{},"To go through it calmly, download the customer export under More > Data. The XLSX contains contacts, loyalty points, credit and total spend — a sheet you can sort and annotate with who to call or reach out to. Only contact people who have agreed to it, though; a phone number taken for a booking isn't consent to a newsletter.",[16,74,75],{},"And keep an eye on who sees what. Points and credit have their own permissions, so a temp can attach a guest to a bill without having access to their credit. A list of regulars is a matter of trust — treat it that way.",{"title":77,"searchDepth":78,"depth":78,"links":79},"",2,[80,81,82,83],{"id":13,"depth":78,"text":14},{"id":30,"depth":78,"text":31},{"id":46,"depth":78,"text":47},{"id":62,"depth":78,"text":63},"tips","2026-09-11",null,"The tourists have left and the terrace is closed. What carries you through winter are the people who come back regularly — if you know who they are. How to recognize them in your POS, reward them, and notice when they stop coming.","md","\u002Fimages\u002Fcafe.jpg",548,800,{},true,"\u002Fen\u002Fblog\u002Fstamgasti-pres-zimu","6 min",{"title":6,"description":77},"How to track regular customers in your POS, set up loyalty points and prepaid credit, use coupons on quiet days and spot guests who stopped coming.","Restaurant Loyalty Program: Keeping Regulars Through Winter","en\u002Fblog\u002Fstamgasti-pres-zimu","zfC_rhi_BCstmb-bOwFvKaDh_nS-py4s9P4qvJAhB1s",[102,103],"cs","en",1793922915586]