Three ways to get your floor team asking.
More revenue from the guests you already have: no discounts, no campaigns, no new menu. Choose how much support you want and how you would rather pay for it.
The menu
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1
Workshop
To try it with your team
One 3–4 hour session in your venue, before service, with the whole floor and bar team.
About the workshopfrom€890per restaurant, ex-VAT
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2
Season Programme
To really change the habit
The workshop, three coaching sessions during real service, and eight weeks of tracking average spend.
About the programmefrom€2,900per restaurant, ex-VAT
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3
Pay for results
For those who need to see it first
A low fixed fee and, for three months, 12% of the measured revenue increase (uplift per cover × covers).
How it is calculated€690+ 12%of the measured uplift, ex-VAT
Prices per restaurant, excluding VAT. Groups and multi-site operators: custom pricing.
Side by side.
| Workshop | Season Programme | Pay for results | |
|---|---|---|---|
| Format | One session in your venue | Workshop plus on-shift coaching | Workshop plus on-shift coaching |
| Length | 3–4 hours | 8 weeks | Workshop plus 3 months of measurement |
| Coaching during real service | — | 3 sessions | Included |
| Average-spend tracking | Baseline set in the audit | 8 weeks and a final report | 3 months, using the published formula |
| How you pay | Fixed price | Fixed price | Fixed fee + 12% of the measured uplift |
| Best for | Trying it out | Changing the habit for good | Seeing the numbers first |
| Pricing | from €890 | from €2,900 | €690 + 12% |
What all three include.
- A free audit
- We review your menu and till data and observe a service as guests. That is where we set your baseline average spend.
- Your venue, your menu
- No classroom and no generic course: we work on your floor, before service, with the dishes and wines you actually sell.
- Three languages
- Phrases in Spanish, English and German for the tables you really get in season.
- Measured on your data
- Average spend, items per table and sales per server, taken from your own POS.
Not sure which one?
Start with a free audit.
We visit your venue, look at your menu and till numbers, and suggest the option that fits. No commitment.