At OpenTable, we know restaurants — because we’ve been there. A survey of more than 200 members of our field team showed that just about all of them have worked in restaurants at some point, and cumulatively they’ve logged more than 1,700 years of restaurant experience, front of house and back of house.
That’s why when restaurants ask Account Managers for tips on operating their businesses better, we’re there to help. We talked to Chris Shaw, who manages many of our national accounts, to learn his best practices for table management, from turn times to party sizes and beyond.
“There’s not one set of guidelines from OpenTable to help people set up their books,” says Chris. “That’s why I exist! We like to get down to the local level and customize books by location, because every restaurant is different.”
Keeping those differences between locations and concepts in mind is key to managing your floor successfully. Here are five tips to consider.