Front of the House
Service quality and operations assessments.
From minor adjustments to existing service styles, attitudes and concepts, to developing and implementing initial systems and procedures, Joe will work with you and your staff to hone your service team into a well-oiled machine your guests will love.
Staff training for busboys, waiters, captains, mangers, bartenders and sommeliers.
Develop operational procedures to improve quality, labor costs and morale.
Developing wine programs, including writing wine lists, pairing wines to your menu, vendor selection, staff training and offering wine dinners and tastings.