Tasting-Nights & Event-Tickets — wie du einen zweiten Umsatzstrom aufbaust

Why tasting nights bring in so much more

A regular restaurant guest stays 90 minutes and spends €35–45. A tasting night guest stays 3 hours and spends €55–80 — and arrives already thinking: “I paid for this, it is going to be good.”

You can fill 80–100% of your seats with guests who all order the same thing — because the menu is fixed. That means your kitchen can prep ahead, service runs in an organised flow, and drinks are planned in advance. Your profit per guest is 10–15 percentage points higher than on a normal à la carte evening.

On top of that: tasting nights produce excellent photo and video material. In two hours you have photos, videos and atmosphere shots — four weeks of content for Instagram.

Which formats work well on Mallorca

Wine tastings: €35–65 per person, 4–6 wines with matching nibbles. Weekly possible if you have a wine focus, monthly works well for most restaurants. Popular with residents and higher-spending tourists.

Tapas crash course: €45 per person, 90 minutes, learn and eat Spanish tapas. Very popular with German and British tourists. Little preparation needed.

Chef's table: €80–120 per person, 8-course menu right at the kitchen pass with explanation from the chef. Limited to 6–10 people. High profit per guest, great photo material.

Live music dinner: €35–55 entry plus a regular dinner. Acoustic guitar, jazz duo, piano. Works well in restaurants with a good atmosphere. Once a month is a sustainable rhythm.

How the ticket system works in practice

The principle is simple: guests buy their ticket online in advance — like a concert ticket. They pay immediately and receive a PDF with a QR code (a small pattern that gets scanned at the door). On the evening of the event, your team checks the code on a phone — entry confirmed in seconds.

When an event sells out: the system automatically manages a waiting list. If someone cancels 72 hours before, the next person on the list automatically receives an email — “a spot has opened, you have 24 hours to buy your ticket.” This way your seats stay full even if someone drops out at the last minute.

Additionally: 48 hours before the event, all guests automatically receive a reminder with the address, time and dress code. After the event, an automatic follow-up goes out — with a photo from the evening and a link to the next event.

What this actually brings in — a real example

Example: restaurant with 50 seats, 1 tasting night and 1 live music night per month.

Tasting night: 30 tickets × €55 = €1,650 in ticket revenue. Plus 30 guests × €15 in extra drinks = €450. Total revenue: €2,100 for that one evening.

Live music night: 40 guests × €12 entry = €480, plus regular food 40 × €42 = €1,680. Total €2,160 minus approx. €300 for the musicians = €1,860 net revenue for that evening.

Combined: nearly €4,000 in additional revenue per month from just two evenings. After all costs (kitchen, service, marketing), typically 40–50% remains as real profit: +€1,600–2,000 extra profit per month — from only these two events.

Bottom line

Tasting nights and event tickets are one of the easiest ways to add extra profit without longer opening hours. It works because an event guest is different from a regular guest: they arrive with excitement, have already paid, stay longer, spend more, and take photos — which gives you free reach in return.

The deciding factor is not demand — that is almost always there. It is your system. Without ticket software, you lose about 50% of the potential: because sign-ups get chaotic, because without upfront payment many simply do not show up (no-shows), and because without a waiting list seats sit empty even though people would have come. With the right system: full seats, clean processes, predictable additional revenue.

Our event booking system for restaurants on Mallorca handles ticket sales, upfront payment, waiting list and entry automatically.