Eight weeks for asking to become a habit.
A workshop teaches the questions. The hard part is still asking them on a Saturday in August with the terrace full. So the programme stays on your floor after the workshop, during real service, and measures what happens to spend.
The rota.
This is how the eight weeks are laid out. Exact dates are set with you around your opening calendar.
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Free audit
Menu, POS data and a service observed as guests. Baseline spend.
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Team workshop
3–4 hours with the whole floor and bar team.
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On-shift coaching
Three sessions during real service, correcting on the spot.
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Average-spend tracking
Week by week, from your own data.
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Final report
Before and after, on the same rules.
What is included.
- 01
Everything in the Workshop
The six questions applied to your menu, phrases in ES / EN / DE and the pocket guide for the team.
- 02
3 on-shift coaching sessions
We work alongside your team during service and correct on the spot. That is where the habit sticks.
- 03
Average-spend tracking for 8 weeks
Every week we compare your average spend with the baseline, using your POS data.
- 04
Server leaderboard and incentive system
A per-server ranking taken from the till, and an incentive you choose. Asking should earn a reward, not a telling-off.
- 05
Final report
Average spend, items per table and sales per server, before and after. If something hasn’t moved, the report says so too.
- 06
Onboarding kit
Short material so that anyone joining mid-season learns the same questions without waiting for the next workshop.
When to start?
Before you open
The easiest option: the team arrives trained for the first service, and coaching falls in weeks that are still quiet.
When summer staff arrive
When the seasonal team joins. The workshop doubles as an induction for the new people.
In peak season
It can be done. We schedule coaching so it doesn’t land on your busiest services.
Price.
from€2,900
per restaurant, ex-VATA fixed price per restaurant, which you have in writing before anything starts. Groups with several venues: custom pricing.
About the Season Programme.
Do you guarantee that average spend goes up?
No. We measure and show you the result, whatever it is. If you would rather your fee depended on that result, that is what pay for results is for.
What POS data do you need?
Sales and covers per day and, if your system records it, sales per server. During the audit we look at which reports your till can produce.
Does coaching interrupt service?
No. We are on the floor with your team and corrections happen between tables, without stopping service or talking in front of guests.
My team changes mid-season. What about new staff?
That is what the onboarding kit is for: short material so newcomers learn the same questions in their first week.
How is it paid?
It is a fixed price, ex-VAT. Payment terms are set out in the written proposal before you start.
Start with a free audit.
We visit your venue, look at your menu and till numbers, and suggest the option that fits. No commitment.