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The Restaurant Launch

@therestaurantlaunch

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🎖️Service + Sales Training
♠️Trainer - Jess Rowland (26+ Year Regional Trainer)
Free Average Ticket Multiplier⬇️

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Happy New Year Team!!! 🎉🚀For anyone new to meeting me,here is a not so humble brag BIO video!!! 😏Excited to travel the country this year elevating restaurant after restaurant!!! 🍽️🔥Let’s turn these order takers into servers ASAP!! 💥Coach Jess 🦁🚀 by @therestaurantlaunch

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10 months ago

THIS MIGHT BE CONTROVERSIAL…
SERVICE IS MORE IMPORTANT THAN HOSPITALITY. 💥
But… you need BOTH.
Stop training HOSPITALITY before you train SERVICE.
At TRL, we’re in the trenches, seeing it DAILY.
What’s suffering in the industry right now? SERVICE.
Without it, HOSPITALITY IS NOTHING. 🚨
#coachjess #serverlife #service by @therestaurantlaunch

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43

2 years ago

The Service G.O.A.T. !!! by @therestaurantlaunch

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2 years ago

RESTAURANT OWNERS: Would you be proud to serve EVERY plate leaving your kitchen? 👀

Because your guests are judging the experience before they even take their first bite.

And sometimes…

It's the SMALLEST details that make the biggest difference.

A sauce dripping down the side of a plate.

A garnish out of place.

A dish that looks like it was rushed out of the kitchen.

These might seem like minor details to your staff…

But to your guests? They're part of the ENTIRE experience.

Here's what I want every server, food runner, and manager asking themselves:

“Am I PROUD of this plate?”

Not just…

“Is this the right order?”

Or…

“Is this ready to go?”

But would I be genuinely excited to put this dish in front of a guest?

Because presentation communicates VALUE.

It communicates CARE.

It communicates STANDARDS.

And when your team stops noticing the little things, your guests start noticing them instead.

Restaurant owners, your standards shouldn't stop at the kitchen door.

Every single person who touches that plate has a responsibility to protect the guest experience.

And that level of awareness doesn't happen by accident.

It happens through TRAINING, CONSISTENCY, and ACCOUNTABILITY.

Comment “TICKET” and we'll show you how to train your team to deliver a higher level of hospitality, every shift, every time. 👇

#RestaurantTraining #RestaurantOwners #RestaurantManagement #HospitalityTraining #GuestExperience by @therestaurantlaunch

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2

4 hours ago

Your servers are opening tables with the wrong question.

“Have you been here before?”

Feels harmless.
But it quietly kills momentum.

Here’s why it doesn’t work:

* It puts the guest on the spot
* It slows the interaction
* It creates an awkward reset instead of flow

Better options:

* Ask “Who’s been here before?” (if you must)
* Read the table before you speak
* Open with a genuine compliment to break tension
* Pivot immediately into service:
“Can I grab you a beverage while you look things over?”

Great service isn’t about being polite.
It’s about guiding energy and creating momentum from the first 10 seconds.

This small shift:

* Elevates the experience
* Increases perceived professionalism
* Leads to higher check averages and better tips

If you want your team trained on *how* to open tables, not just *what* to say—

Comment “Training” and we’ll show you the system we use.

#restaurantowners #restauranttraining #hospitalitytraining #servertraining #restaurantsuccess by @therestaurantlaunch

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9

a day ago

Restaurant owners and managers… your team might be saying all the RIGHT things, but are they creating the RIGHT experience? 🎯

There’s a HUGE difference between good service and WOW hospitality.

Good service gets you:

“Everything was good.”

“Everyone was nice.”

“Our server was friendly.”

But WOW hospitality?

That’s what gets guests talking, returning, and telling their friends.

And it starts with the LITTLE things.

The words your servers use.

The way they communicate.

The confidence behind every interaction.

Even something as simple as replacing “no problem” or “no worries” with “of course” can elevate the tone of your service.

BUT…

If your servers say “of course” 900 times throughout the night, it loses its impact.

Hospitality isn't about memorizing a few fancy phrases.

It's about knowing WHAT to say, WHEN to say it, and HOW to make it feel genuine.

And that requires training.

At The Restaurant Launch, we teach the FIVE PILLARS of exceptional service:

- Awareness
- Efficiency
- Accuracy
- Speed
- Knowledge

Because great hospitality isn't just about what your guests hear.

It's about what they SEE, FEEL, and EXPERIENCE.

And here's what restaurant owners need to understand…

Elevated hospitality doesn't just create happier guests. It creates opportunities to increase your average ticket. 💰

When your servers are confident, knowledgeable, and intentional with every interaction, they're better equipped to recommend, upsell, and guide guests toward a more valuable experience.

But that doesn't happen by accident.

It takes clear standards, intentional training, and systems your staff can execute EVERY SHIFT, EVERY TIME.

Want to increase your restaurant's average ticket without raising your prices?

We've created a FREE Average Ticket Multiplier to help you identify opportunities to grow revenue through better service and smarter selling.

Comment “Ticket” and we'll send you the Average Ticket Multiplier for FREE! 👇

#RestaurantTraining #RestaurantOwners #RestaurantManagement #HospitalityTraining #RestaurantProfitability by @therestaurantlaunch

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a day ago

The 5 Pillars of Excellent Service 👇

Speed. Accuracy. Efficiency. Awareness. Knowledge.

These aren’t buzzwords — they’re the backbone of every guest interaction.

⚡ Speed isn’t about running around sweating. It’s about moving with purpose and urgency.

🎯 Accuracy means getting it right the first time — and making guests feel confident you will.

🤝 Efficiency is teamwork. Full hands in, full hands out. One smooth system.

👀 Awareness is knowing where every table is in their dining experience — and spotting the details others miss.

📚 Knowledge is power. Know your menu inside and out — facts first, opinions later.

These 5 pillars are what turn service into hospitality.

And as a leader, your job is to coach each one daily until it becomes habit.

Ready to build a team that delivers five-star service every shift?

Comment "Training" and we’ll send you our Service Training Plan for free. 💪

#restauranttraining #hospitalitylife #restaurantmanager #servertraining #leadership #frontofhouse #restaurantsuccess by @therestaurantlaunch

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2 days ago

The best servers know when to stop talking. 🎯

Not every guest wants the same experience.

Some want a stand-up comedian.

Some want someone warm, nurturing, and attentive.

Some want you to be short, sweet, and get out of their way.

And that is the art of mirroring.

I once waited on two guys who barely wanted to speak to me.

I think I said a total of two words to them the entire meal.

And guess what?

They left me a 30% tip.

Why?

Because I read the room.

I didn't force conversation.

I didn't try to entertain them.

I didn't make their experience about my personality.

I gave them exactly what they wanted.

Restaurant owners and managers…

Your servers need to understand that hospitality is not a one-size-fits-all experience.

The couple celebrating their anniversary needs something different from the group celebrating a 21st birthday.

And the business executive trying to have a private conversation doesn't need your server interrupting every five minutes.

Great servers know how to adapt.

They recognize the energy at the table and adjust their approach accordingly.

But here's the problem…

You can't mirror what you don't notice.

And if your staff is operating on autopilot, they're missing the very cues that tell them how to deliver an exceptional guest experience.

Reading the room is a skill. And skills can be trained.

And when your servers understand how to connect with guests, they create opportunities to increase perceived value, build trust, and naturally drive higher check averages.

That's exactly why we created the Average Ticket Multiplier.

A training system designed to help your team elevate hospitality, increase average tickets, and maximize revenue without making guests feel like they're being sold to.

Comment "Ticket" and we'll send you our free Average Ticket Multiplier! 👇

#RestaurantTraining #RestaurantOwners #RestaurantManagement #HospitalityTraining #ServerTraining by @therestaurantlaunch

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4

2 days ago

Most servers are taught to pre-bus.

But that’s the bare minimum.

If you want unforgettable service—

teach your team to manicure the table.

That means clearing every unnecessary item at the perfect moment:

✅ Straw wrappers
✅ Crumpled napkins
✅ Empty ramekins
✅ Sweaty glasses—wiped underneath
✅ Plates that are no longer needed (save the sauce, lose the plate)

The key?

No words. Just action.

Let presence and precision do the talking.

Guests often can’t explain why one restaurant felt more polished than another.

But they notice.

A clean, organized table communicates professionalism, attentiveness, and control without your staff saying a single word.

Those small details are what separate good service from memorable hospitality.

Restaurant owners and managers—

If you want your team creating experiences like this consistently, it starts with intentional training and clear standards.

Comment “TICKET” and we’ll send you our free Average Ticket Multiplier, where we break down the systems that help restaurants increase sales while delivering a higher level of hospitality.

#RestaurantOwner #RestaurantManagement #RestaurantTraining #HospitalityLeadership #GuestExperience by @therestaurantlaunch

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3 days ago

Managers—your guests don’t care about your policies, they care about how they feel in your restaurant. 💡

Every decision should pass one test:

👉 Does it improve what the guest sees, hears, or feels?

If not… why are we doing it?

The best restaurants are built on experience filters—and it starts with what’s happening on your floor, not in your spreadsheets.

Comment "Training" and we’ll send you our Service Training Plan for free to help your team elevate every guest touchpoint. 👇

#restauranttraining #hospitalitylife #restaurantowners #restaurantmanagers #guestexperience by @therestaurantlaunch

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4 days ago

RESTAURANT OWNERS: Your servers are asking questions that are costing you MONEY. 💰

“Do you want a cocktail?”

No.

“Do you want an appetizer?”

No.

“Do you want dessert?”

No.

STOP giving your guests an easy opportunity to say NO.

Instead of asking “Do you want?”

Start saying “We have…”

There’s a HUGE difference between taking an order and creating a sale.

And one of the most effective ways to increase your restaurant’s per-person average (PPA) is a technique I call PLANTING SEEDS. 🌱

Here's how it works…

Instead of asking if guests want an appetizer, your servers enthusiastically describe 2–3 incredible starters.

Instead of asking if they're interested in dessert, they paint a picture of your most irresistible options.

And then…

THEY WALK AWAY.

Why?

Because the magic happens when the server ISN'T at the table.

Guests start discussing what sounded good.

They start imagining what they want.

And when the server returns, instead of having to convince them to order…

The guests are TELLING the server what they want.

THAT is the difference between:

Order taking & selling.

Suggesting & influencing.

Average service & elevated hospitality.

But here's what restaurant owners need to understand…

This doesn't happen consistently because you told your servers to "upsell more" during pre-shift.

It happens because you have a STRUCTURED TRAINING SYSTEM that teaches your team exactly WHAT to say, WHEN to say it, and HOW to execute it.

I've seen this ONE technique help increase PPA by $5 within weeks.

Now imagine what that could mean across hundreds of guests, every single day.

Restaurant owners — October 13th is my LAST live Restaurant Growth Audit of 2026.

If your restaurant is doing $100K+ per month and you're ready to invest in an 8-week intensive to elevate your team before the holidays…

Comment “450” to apply for a seat. 👇

#RestaurantOwner #RestaurantManagement #RestaurantTraining #HospitalityTraining #RestaurantProfitability by @therestaurantlaunch

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1

5 days ago

SERVERS: Stop being so efficient that you stop being IMPRESSIVE.

There's a HUGE difference between cutting corners and anticipating your guest's needs.

Bringing 100 napkins with every order of wings?

That's automatic.

Bringing extra napkins RIGHT before your guests realize they need them?

That's hospitality.

Dropping off a jug of water because you don't want to keep refilling glasses?

That's lazy.

Bringing a jug of water because you noticed your guests are drinking like fish?

That's INTUITIVE.

And here's what so many restaurant owners and managers fail to understand…

Great service isn't about bringing guests EVERYTHING they might need.

It's about bringing them EXACTLY what they need, right before they need it.

Not so early that they expect it.

Not so late that they have to ask for it.

RIGHT before.

Because guests won't remember every napkin, refill, or extra plate you brought them.

But they'll remember thinking…

"Wow, I was JUST about to ask for that."

THAT'S the difference between service and hospitality.

The difference between being efficient and being impressive.

And the difference between a server who simply completes tasks and one who creates an EXPERIENCE.

Restaurant owners, imagine if your ENTIRE front-of-house team operated with this level of awareness.

Every shift. Every time.

On October 13th at 12 PM Pacific / 3 PM Eastern, I'm hosting a private LIVE RESTAURANT GROWTH AUDIT for serious restaurant owners generating $100K+ per month.

This isn't another webinar or masterclass.

We're talking real systems, consistent training, and building a team that delivers exceptional hospitality WITHOUT you having to constantly remind them.

Seats are limited.

Comment "450" to apply for a seat.

#RestaurantOwner #RestaurantManagement #HospitalityTraining #RestaurantTraining #FrontOfHouse by @therestaurantlaunch

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1

5 days ago