Front of House
- Service standards and table sequence
- Suggestive selling and menu knowledge
- Complaint handling and guest recovery
- Opening, closing and dining room checklists
Training
Teams that perform as well on a Tuesday as on a Saturday.
We train your staff inside your operation, with your products, your processes and your schedule. Hands-on training for FOH, BOH, bar and shift leaders.
Programs
Training designed for every area of the business.
Bar and mixology
- Techniques, recipes and cocktail costing
- Speed and station organization
- Waste control and pour cost
- Bar menu design and launch
Back of House
- Mise en place and recipe cards
- Receiving, storage and inventory
- Portioning, yields and food cost
- Safety, cleanliness and line flow
Leadership and management
- Manager routines during the shift
- Reading daily indicators
- Coaching and team feedback
- Scheduling and labor cost
Results may vary depending on each operation, its context, team and level of implementation.
How we train
On the floor, not in a classroom.
Sessions run in your venue, during slow hours or pre-shift, and are backed by manuals, checklists and follow-up so the habits stick.
Let's talk about what's holding your business back.
Tell us what's happening in your operation or your event and we'll tell you how we can help.
Results may vary depending on each operation, its context, team and level of implementation.