Happy Wednesday, Hospitality Heroes!

This week, Brandon’s breaking down one of the most underestimated ways to increase your restaurant’s revenue:

👉 How to turn tables faster—without rushing guests or cutting corners.

It’s one of the cleanest wins you can teach your team.

✅ Higher revenue (without more guests)
✅ Smoother service during peak hours
✅ Better guest impressions

Watch the full video here 👇

🎥 How To Turn Tables
Without Looking Like You’re In a Rush

You can watch the full video training on YouTube, or keep scrolling for a breakdown of Brandon’s lessons below.

🍸 Brandon’s No-BS Service Lesson:
Turn More Tables, Make More Money

Let’s be real:

“Turning tables” can sound cold.

Especially if you’ve ever had a manager barking:

• “Flip it! Flip it! We need that table!”

But Brandon’s approach is different.

It’s service-first. And it works.

Because when it’s done right, guests don’t feel rushed.

They feel taken care of.

🍸 Start With This:

✅ 1 - Make efficiency part of the service — not the sprint.

Table-turning isn’t about shoving people out the door.

It’s about cutting down on friction and delay.

Examples:

• Don’t wait until they ask for a steak knife.

• Don’t make 6 trips when 2 will do.

• Don’t leave app plates sitting into the entrée.

Train your team to manicure and mark as they go, not just when clearing the check.

✅ 2 - Focus on “unobtrusive service.”

Interruptions slow things down.

And phrases like “Here’s some more napkins” or “I’ll go get that for you” break the guest’s conversation flow.

Encourage your team to skip the announcement. Just do it. No extra words needed.

✅ 3 - Dessert isn’t just a sell — it’s a lever.

When you want to keep a table longer, use dessert to stretch the check. When you need to turn, use tighter phrasing and less runway.

The key is intentionality.

Use language like:

• “What are we sharing tonight?”

• “Start thinking about dessert — I’ll be back in a few.”

• “Still sipping that espresso martini, or ready for round two?”

🍸 3 Quick Wins You Can Try Tonight:

1️⃣ Coach foresight, not just tasks.

Ask: “What would you bring to this table next?”

This trains anticipation—crucial for fast, smooth service.

2️⃣ Remove the running commentary.

Cut filler phrases like “I’ll go grab that.”

If they see you’re already on it, it’s 10x more impactful.

3️⃣ Use slow shifts as training reps.

Mid-week lulls are perfect for stretching service skills: food descriptions, dessert storytelling, selling to-go boxes.

Turning tables well is a skill.

And when it’s done right, you get:

✅ Bigger revenue on your busiest nights
✅ Better guest flow
✅ A smoother shift for everyone involved

🚀 Tactical Reminders:

Our Last Three Lessons:

• Advanced Verbiage System: Read More.

• You’re Doing Your Pre-Shifts Wrong: Read More.

• How To Get Your Team To Actually Listen: Read More.

You can read the rest of the past lessons here.

Mike Romaine

Chief Email Ninja at The Restaurant Launch (TRL)