![]() ![]() The menus are often smaller than in full-service restaurants, meaning that you don’t have to worry about keeping track of hundreds of ingredients in your inventory. ![]() In these concepts, labor cost goes way down, because staff are often cross-trained to work front of house (as cashiers) and back of house. This has given way to the surging fast-casual chain restaurant like Shake Shack, Panera, and Raising Cane’s. This model used to be associated exclusively with fast food concepts, but in the past few years, more and more high-end restaurants have taken this approach to cut down on labor costs. They pick up their food at the counter when their number is called. This more informal model is where guests line up to order at a counter and either give their name or are given a number, and they seat themselves at communal or individual tables in the restaurant. However, by sticking with the classic, you’re stuck with the typical problems facing the industry, including high labor cost, because you’ll need a full roster of front- and back-of-house staff, and you won’t have much control over your table turn times. Also, customers are most accustomed to this framework, so it’s unlikely that the flow of service will be interrupted by someone who “doesn’t get how it works”. This is the model that most people associate with full-service restaurants - guests are seated at a table when they arrive, a server leaves them with menus and takes their drink orders, the server returns with drinks to take their food orders, they (or a food runner) bring the food, they eventually return to drop the check, and then they’ll either take payment with pay-at-the-table technology or by going back and forth between the table and a POS station.īecause this is the standard for full-service restaurants, most servers have worked in this type of environment before, meaning they won’t have to be trained as extensively as you would if you implemented a more innovative service model. We’ll handle your info according to our privacy statement. Improve the way you manage your restaurant's staff, operations, technology, finances, and everything else in between. ![]() If you'd like to contact Toast please call us at: You must have Javascript enabled in order to submit forms on our website. Restaurant news, advice, and stories - right in your inbox. You’re probably already familiar with those two, but we’ll define them anyway: subscribe The two most common service models for restaurants are table service and counter service. Service models in the restaurant industry are ways of preparing, presenting, and distributing food to your guests. One of the most important things you’ll decide is what kind of service model you’ll adopt. When you’re coming up with your restaurant concept, there’s a lot to consider, from your menu to your management style to your location. ![]() It’s part of what makes this industry so exciting - what works for one restaurant may not work for another, and the model that sent one restaurant into the red could spell success for the one down the street. In the restaurant world, one size does not fit all. You should contact your attorney or other relevant advisor for advice specific to your circumstances. You are responsible for your own compliance with laws and regulations. DISCLAIMER: This content is provided for informational purposes only and is not intended as legal, accounting, tax, HR, or other professional advice. ![]()
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