Beyond The Menu

Hospitality isn’t a style. It’s a culture.
And it starts with owners remembering what it feels like to sit at their own tables.

We shared how to operationalize a guest-first mindset on Beyond The Menu podcast (no relation to us)

🎧 Full interview → link in bio.

⬇️ What’s one area in your restaurant where every second doesn’t feel like it matters (yet)?

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Dreaming of becoming a restaurateur? Need help developing your ideas for a restaurant? Join our experts, Toogy and Laveena Clavecilla, as they talk about restaurant concept development. Sign up for their class on August 6 at the SMX Convention Center. Enroll for the entire Restaurant Operations Track of WOFEX U to complete your journey into the restaurant business.

Register now!👇👇
https://wofexu.com/products/wofex-university-seminars-smx-convention-center?variant=62202999963807

At the heart of our service training is a commitment to building server confidence. We believe that true performance comes not just from knowing the rules, but from feeling empowered and self-assured in delivering exceptional service.

Sometimes, this means diving deep into culture, refining systems, or clarifying policies—it’s all part of the journey. But we know it’s worth every effort because while server knowledge brings compliance, server confidence drives outstanding performance.

As restaurant consultants, we work hand in hand with architects and designers, using Design Thinking to enhance their vision.

We first encountered Design Thinking while updating our syllabus for Enderun College. Design Thinking centers around user empathy, which is crucial because hospitality cannot exist without it.

By stepping into our servers’ shoes, we streamline workflows, eliminating unnecessary steps and hassles. The result? More time and energy for them to focus on what truly matters—delivering attentive, exceptional service to our guests.

When our team works smarter, our guests feel the difference. 🍽️✨

Erratic COGS can stem from many causes. While we often blame waste, pilferage, and raw material costs, we may overlook hidden culprits like operational inefficiencies (e.g., wrong portioning tools, improper equipment, blunt knives) and training gaps.

Join us at WOFEX on August 1. We’ll share our top 5 tips for boosting profits through superior inventory policies. Don’t miss it!

When we develop and implement processes for our clients, we make sure their team embraces cost control as everyone’s responsibility, not just finance. Our unlikely inspiration? The Toyota Way!

The Toyota Management Way emphasizes eliminating wasted time, making problem-solving urgent and integral to the work culture, and investing in performance improvements.

Turn their principles into your SOPs or join us at WOFEX on August 1. We’ll share how The Toyota Way inspired our top 5 tips for boosting profits through superior inventory policies. Don’t miss it!

Choosing the right consultant is crucial! Not all consultants have the same depth of knowledge or range of expertise. Make sure their skills align with your needs and their approach matches your style.

Come meet us on August 1 and we would love to have a quick chat!

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Our Food Business Management Track will help you with basics that you will need in running a food business. Sign up for the sessions and learn from seasoned resource speakers about opening a restaurant, managing inventory and all you need to know about food safety and sanitation. At WOFEX University, professionals learn from professionals.

The Food Business Management Track is set for August 1 at the SMX Convention Center.

For more details visit 👇👇
https://wofexu.com/products/food-business-management-track-manila-2024

See you at WOFEX U, where professionals learn from professionals.

No naked tables! Demonstrating how to refresh tables in between guests through discreet changing of table clothes in the blink of an eye — without exposing the table top!