Transform Service. Grow Checks. Build Success.
A Fresh Take on An Old Problem
With low margins and rising costs, what’s the best way for restaurant owners to grow their business?
The Problem with Restaurant Training
Traditional restaurant training is outdated, inconsistent, and disconnected from sales outcomes. And more importantly, it’s focused on tasks, not at driving revenue.
FOH staff just aren’t trained to recognize and take advantage of opportunities to sell.
ONLY
20–25%
of restaurant employees receive formal, ongoing training. Most training is informal, inconsistent, and limited to first-day orientation.
— National Restaurant Association
It's Inconsistent
Hands-on is non-negotiable. Staff have to shadow and practice in real world scenarios. The problem with job shadowing is there’s no standardization, no quality control, and no measurement of whether a new hire is actually learning what matters.
Takes Time to Implement
Managers want to train and coach but rarely have the time and bandwidth. They’re busy running the day-to-day operations and as a result, staff training gets rushed or skipped entirely.
Hard to Evaluate
Traditional training isn’t tied to outcomes so you can’t tell if it’s effective. Think about that for a second, you don't know if it's working, don’t know how it affects sales, don’t know who is applying your training, and you can’t calculate ROI easily. So training becomes a cost center when it should be a revenue driver.
Not Reinforced
Most restaurant training only happens once or when there’s a change in the menu. It’s “one and done” and most servers forget it within the first week.
Task-Focused
Most training teaches what to do (steps of service, menu knowledge) but not how to sell. There’s no coaching on guest psychology, identifying buying signals, and no method for increasing guest spend in ways that feel natural and helpful. This creates servers who can deliver food but not servers who can drive check averages
The Numbers Aren't Encouraging
Poorly Trained Staff Costs You
Money
20%
more spent by guests served by knowledgeable staff
— Cornell Hospitality Report
25%
profit increase from just 5% better customer retention
— Harvard Business Review
60%
of guests say their server didn't recommend add-ons or specials
— Technomic
Repeat Business
68%
of customers leave due to perceived indifference by staff
— Rockefeller Corporation
1 in 3
diners won't return after just one bad experience
— TouchBistro, 2023
73%
say friendly, personalized service makes them want to return
— OpenTable, 2022
New Guests
3x
more likely to leave a negative review for bad service than bad food
— ReviewTrackers
12
positive experiences needed to offset one unresolved negative one
— Ruby Newell-Legner
20%
say slow or inattentive service is top reason for dissatisfaction
— Toast Report
THE BoostAVG APPROACH
BoostAVG Training Focuses on Top Line Growth
BoostAVG combines marketing strategies, consumer behavior insights, psychology, and strategic communication into a hands-on training program that gives your front-of-house team the skills to grow guest checks naturally.
What makes my training different is that it merges hospitality with science to give staff the means to understand how guests make choices and how to make guests feel good about spending without feeling pressured.
BoostAVG is a comprehensive service, not just a workshop. We don't just train your staff, we analyze your business, support your leadership, measure success, and stay with you through execution.
We’re a balanced, strategic investment, not just a sales booster, but a hospitality enhancer that protects the guest experience
Behavioral Science-Backed
Psychology + marketing = smarter selling. We teach strategic communication, not generic scripts.
Immediate Sales Impact
10–15% increase in check average within weeks. Real, measurable revenue growth from day one.
Menu Intelligence
We analyze your menu economics and teach your team which items drive margin — sell smarter, not harder.
Team Alignment
We align your FOH as a cohesive, revenue-driving force with shared goals and a culture of excellence.
Built for Restaurants That Refuse to Be Average
BoostAVG is designed for owners and operators of mid-to-high-end, full-service restaurants with a strong beverage program, an experience-driven menu, and guests who are willing to explore premium options. If your restaurant has the product but your team isn't fully leveraging it, we should talk.
The Difference
Scripts vs. Strategy
We teach the why, not just the what.
Most restaurant training programs teach scripts. We teach strategy. By combining marketing principles, consumer psychology, and behavioral science, we give your team the tools to make smart, natural selling decisions, not robotic upsell prompts.
The result is a better experience for guests, higher checks for you, and more confident, engaged staff on your floor. We offer something most restaurant groups have never considered: intensive training based on the science of why people say yes.
Ready to Grow?
Your Servers Are Your Sales Team.
Let's Train Them Like It.
Whether you are exploring the idea or ready to get started, the first step is a conversation about your restaurant, your team, and your goals.
robrosenblatt@boost-avg.com | (416) 575-7451