How Service Support fits into your day.
Service Support is there when you need it most — before service, during the rush, at stocktake, when you're writing a menu or trying to fix a problem that's been nagging you for months. You ask. It answers. In plain English, with clear actions.
Support for every part of your operation.
Kitchen & BOH
- Seasonal menu creation and re-engineering
- Recipe development with weights and batch sizes
- Prep plans, mise en place and service readiness
- Waste reduction and stock management
- Food hygiene and allergen communication (non-legal guidance)
Bar & Drinks
- Cocktail creation and profitable twists on classics
- Draft and bottled stock control tips
- Bar mise en place and speed of service
- Upselling scripts for wine and premium serves
Front of House & Guest Experience
- Greeting and service scripts that don't sound robotic
- Table management and pacing for busy shifts
- Handling complaints calmly and professionally
- Building regulars and repeat visits
Management, Labour & Profit
- Labour % targets and rota suggestions
- Margin and GP improvement without wrecking the offer
- Shrink and stock loss control
- Simple KPI routines that fit the real world
Training & People
- 5–10 minute training bites for team briefings
- New starter onboarding outlines
- Coaching scripts for underperformers
- Ways to build culture without cheesy workshops
Marketing & Events
- Social post ideas that don't feel cringe
- Campaigns for slow midweek trade
- Themed nights, set menus and event concepts
- Website and menu copy that actually sells
What a day with Service Support can look like.
- 09:00 – Build a specials board using existing stock.
- 11:00 – Tweak prep plan for tonight's covers.
- 14:00 – Ask how to improve labour % without dropping standards.
- 16:30 – Generate a quick training huddle for FOH on upselling.
- 21:30 – Debrief: "Tonight felt messy, how do we improve Sunday service?"