Servers Leave $5,000–$8,000 a Year on the Table—Here's Why

Hotel restaurants lose revenue in boring ways—slow first drink delivery, late refills, and servers who don't know what they leave on the table. Geoffrey Toffetti, CEO of Frontline Performance Group, and Sloan Dean, former CEO of Remington Hospitality, break down CheckMax and the coaching system that uses POS data, leaderboards, and short training to drive stronger F&B performance. 🍸 Geoffrey targets an easy win: get the first drink out fast, then replenish sooner so tables order a third round 📊 CheckMax shows servers where they rank and what the gap costs them using leaderboards and gamification 📈 Geoffrey says outlets running the program see about 15% revenue per guest improvement year over year with the same servers 🎥 Sloan explains the "how": POS data + coaching + short training content, including chef-recorded videos that teach servers how to sell key items 🧠 Geoffrey uses AI to spot patterns and turn messy POS data into coachable moments, including pairing strong servers with weaker ones for two weeks Want the weekly roundup of news, videos, and what you might've missed from #NoVacancyNews? Text HOTEL to 66866.