Measure, train, measure again.
Everything we do fits in that line. First we take your average spend from your own till, then we work with the team on your floor, and at the end we measure it again with the same rules.
- MeasureWeek 0
The free audit sets your starting point: average spend per cover, items per table and, if your till records it, sales per server.
- TrainWeeks 1 to 6
A workshop with the whole floor and bar team, on your menu. In the Season Programme, coaching during real services as well, which is where the habit sticks.
- Measure againWeek 8
The same data, from the same till, calculated the same way. If spend hasn’t moved, you’ll see that too.
Eight weeks on one line.
This is how the Season Programme is spread out. The Workshop is weeks 0 and 1; pay for results adds three months of measurement.
- Wk 0AuditMenu, till data and one service observed as guests.
- Wk 1Workshop3–4 hours with the whole team, before service.
- Wk 2–6On-shift coachingThree sessions alongside the team, during real services.
- Wk 8ReportBefore and after, in your own numbers.
A script gets recited. A question gets asked of one particular table.
Memorised lines sound memorised, in any language. So we don’t hand out scripts: we train when to ask and how to say it in your own words.
| With a script | What we train |
|---|---|
| The same line at every table. | The question changes with the table: a couple in no hurry is not a family with children or a business lunch. |
| Said when the script says so. | Said when the table gives the signal: an empty glass, a closed menu, plates cleared. |
| “Anything else?” | A suggestion with a name on it: “Another glass of the same?”, “Shall I show you desserts?”. |
| If they say no, push again. | If they say no, thank them and don’t ask the same thing twice. |
| Memorised in one language. | Short phrases in Spanish, English and German that each person says in their own way. |
Six moments in a meal.
The workshop is built on these six. None of them means selling anything odd: only noticing in time.
- water.With the first course, when the bottle runs out.
- glass.When the glass is nearly empty, not after.
- share.While the table is still deciding.
- dessert.When the plates are cleared, menu in hand.
- coffee.At the end of the meal: coffee, hierbas, carajillo.
- bottle.When the first one runs out at a table of four.
How the training works.
- Role-play on your menu
- Mock tables with your dishes, your wines and your prices, until the question comes naturally.
- Reading the table
- Telling the table that wants another round from the one that wants the bill, without interrupting a conversation.
- Three languages
- The same questions in Spanish, English and German, tuned to how each table orders.
- Pocket guide
- The essentials in a format that fits in an apron, to run through before opening.
- On-shift coaching
- In the Season Programme we work alongside the team during real services and correct on the spot.
- Material for late starters
- An onboarding kit for anyone who joins mid-season, also part of the Season Programme.
What we measure, and with what.
Only data already in your till. No surveys, no gut feeling.
Average spend per cover
Net sales ex-VAT ÷ covers
What each guest spends on average. It is the main figure because it doesn’t depend on how many people come in.
Items per table
Lines sold ÷ tables
Shows whether tables order more things, or just pricier ones.
Sales per server
Average spend at each server’s tables
If your till records it. Used to see who finds it harder and help them, not to single anyone out.
You won’t find study percentages or industry-average results on this page. We couldn’t verify the ones that get passed around, so we don’t use them. The figure that counts is the one in your till, before and after.
What we don’t do.
- We don’t teach pushing. A “no, thanks” is respected the first time.
- We don’t use discounts or promotions to lift the bill.
- We don’t replace the team with a tablet, a QR code or a till prompt.
- We don’t recommend blindly: with allergies or diets, ask first.
- We don’t promise a figure or a timescale. We show you the measurement.
Want to know where you’re starting from?