Making the leap to Table Service from QSR

[SVLFever]

Hello Fellow Square Friends!

I have recently done a renovation and expansion of my family entertainment facility, and our food offerings improved as well.  We went from more of a "snack bar" type of food to restaurant food at our QSR (Quick Service Restaurant).

In doing so, we are having more and more people come out just for the food.  We have never had "table service" in our lounge area, but now I'm wondering how I would go about starting it if I did want to launch it.

My F&B manager thinks it's impossible because we can't support the waitress that would need to work while we launch (however many months that would be to get it where it became self-sustaining and enough tips to make it viable for the wait staff).

So, I'm wondering...has anyone made this leap before?  If so, are there any tips/tricks/stories you can share in how you made it happen?

[ChickenRacer]

It's tough to comment as an Australian, as the staffing costs are so different for you guys then us with the tipping component, but maybe getting a waiter/waitress that already has a following at a venue similar to where you want to get to? That when they can bring some existing customers. Possibly tie in some bonueses for turnover success?

[SVLFever]

Thanks for the thought Ben!  It's a decent idea and we will consider it.

Have a great day mate!

[ChickenRacer]

No worries!

[Getonthebus]

John,

We manage our restaurant with walk up ordering and then folks choose their own seating. We have booths, a big communal table and wall facing tables with bar stools. When we are slow enough, our servers will bring them their food. When we are busy, we use pagers. We have outside seating in our beer garden and folks come up to our to-go window to pick up their food. But with that being said, our servers/bartenders do go around and ask folks of they need anything, bus tables, offer great conversation, play with kids/dogs/etc... 

As far as gratuities for the staff - we do pay an hourly wage higher than most. Servers start off at 8.00/hour and do very well in tips. Our inside grill girls used to make pitiful tips but as our business has grown in food sales, they are making bank. They are the best paid folks at our operation but they work hard to earn them. Most people wonder why you would have to tip anyone who just stands behind the counter and smiles but we make sure that our staff goes the extra mile to actually earn a gratuity. They understand the link between fabulous customer service and tips. 

In a previous life, we have done table service in a fast paced environment and HATS OFF to those of you who can manage that. I do feel that you can reinvent yourself into whatever works for your business if you go in with a plan and be ready to adapt where necessary and let that food service grow!

May the force be with you!