Restaurant Support is led by Florent Lautrette, a hospitality consultant who helps venues improve staff productivity, service standards, hiring, roster flow, guest experience and online visibility.
Not by simply cutting hours. By improving the systems, standards and routines that make every paid staff hour work harder.
On desktop, copy the number or send an enquiry. Calls use 0400 599 942.
Experience across 30+ hospitality venues, including high-volume restaurants, waterfront venues, premium casual concepts and destination dining rooms across Australia.
Confidential venue support
Client work is confidential by default. Restaurant Support improves the guest-facing operation without exposing the venue.
Florent enters the venue, observes real service, understands team culture, identifies operational issues, then implements practical systems for the guest-facing operation.
The goal is practical change: higher staff output, better service rhythm, stronger accountability, clearer procedures, more confident upselling, better guest recovery, stronger manager routines and a venue that becomes easier to run.
Weak procedures, inconsistent recovery, missed sales opportunities, poor POS logic, messy storage, bar delays, unclear manager positioning and low morale all become labour waste and weaker guest experience. Restaurant Support identifies those problems and implements systems with the people who run the shift.
The goal is not to simply cut staff hours. The goal is to make the hours you already pay for produce more: smoother service, better upselling, fewer wasted movements, clearer procedures, stronger guest experience and better online visibility.
Example only. Results depend on the venue, team, offer, demand and implementation.
Before
100 staff hours support $100,000 in revenue.
After
The same 100 staff hours support $120,000 in revenue.
The wage percentage improves because the team is more productive, not because the venue is understaffed.
Profit is often hidden in small moments: how a table is greeted, how water is offered, how many trips a waiter makes, how quickly a section resets, how confidently staff guide the guest, how booking and order paths are presented, and how clearly managers set standards.
Offering still or sparkling water properly instead of defaulting to tap water.
Training staff to carry, clear, reset and move with fewer wasted trips.
Building repeatable service steps instead of relying on memory.
Helping managers coach the same standard every shift.
Turning complaints into calm recovery moments.
Making booking, ordering, POS and guest communication easier to handle.
Making Google, reviews and online visibility support the guest journey.
The audit covers the guest-facing operating system: procedures, service sequence, upselling technique, FOH efficiency, staff training, manager handover, guest recovery, roster/labour efficiency, POS and logistics, booking/order paths, visibility signals, fewer wasted steps and a stronger customer experience.
A practical review of service rhythm, staff productivity, team culture, roster pressure, POS workflow, bar flow, storage, guest recovery, visibility signals and management routines.
Arrival to goodbye: greeting, water offer, first approach, ordering, check-backs, clearing, dessert, coffee, bill, and farewell.
Natural scripts and routines that help staff recommend drinks, sides, desserts, coffee, and digestifs without pressure, so service becomes more useful and more profitable.
Clear responses for wrong dishes, delayed meals, spills, dietary issues, allergies, and guest frustration.
Standards, punctuality, communication, morale, and practical coaching that protects strong staff and corrects weak habits.
Floor control, pre-service briefings, accountability routines, guest recovery follow-up, and repeatable handover habits.
Roster structure reviewed against bookings, busy hours, quiet hours, team skill, staff output, and service pressure.
POS ergonomics, service stations, storage, wine access, bar setup, and movement paths that slow the shift.
Role profiles, trial-shift structure, onboarding, and training support when the venue needs stronger people.
Website, Google Business Profile, local SEO, review strategy, and online visibility support through VisiblePilot when operations are ready.
This is not a PDF-only report. Florent observes, implements, trains and hands over routines that managers and staff can repeat during real service.
01
Observe service, staff movement, manager routines, booking and order paths, reviews and visibility signals.
02
Identify wasted steps, unclear standards, weak upselling, missed guest recovery, roster inefficiency, staff gaps and visibility issues.
03
Create repeatable procedures for service, table approach, handover, guest recovery, setup and close, bar/pass/FOH flow and communication.
04
Turn standards into behaviours staff and managers can repeat during busy shifts.
05
Use Restaurant Support tools to help managers find staff, build rosters and check restaurant visibility.
06
Hand over clearer routines, better visibility over issues and a more productive guest-facing operating system.
Discuss your venue first, then receive a confidential quote and invoice separately. Each mission depends on the venue, team, pressure points and implementation depth.
1 week
Understand what is really happening before implementing changes.
Minimum 2 weeks
Implement the first layer of practical procedures and train the team to follow them.
1 to 3 months
Create deeper operational change, train staff and managers, and make the venue easier to run.
Up to 3 months
Stabilise the guest-facing operation while supporting recruitment, onboarding, and training of the right manager or key staff.
Add-on
Once the floor is stronger, improve online visibility.
Restaurant Support can help define the right profile, structure trial shifts, support hiring decisions, onboard staff and train new managers or key team members to fit the venue.
Find StaffManagers can use the free roster tool and Messages to keep candidate, staff and support conversations in one place when the venue needs a cleaner communication path.
Restaurant Support focuses on operations. VisiblePilot supports the online layer: restaurant websites, Google Business Profile, local SEO, review strategy, social signals and ordering visibility.
Restaurant Visibility CheckRestaurant Support works confidentially with hospitality venues. Client names are kept private by default because many restaurants prefer operational support to remain discreet.
Public references, client names, venue details and internal materials are only used with explicit permission.
No. Client work is confidential by default. Named references or case studies are only shared with permission.
The work is practical and venue-based. The first step is to observe real service, then implement useful systems with the team.
The main focus is the guest-facing operation: service, staff routines, roster pressure, manager rhythm, guest recovery and visibility. Kitchen bottlenecks can be identified when they affect service, but Restaurant Support is not positioned as a chef consultancy.
A first observation usually takes one week. Procedure implementation starts from two weeks. Deeper operational reset missions usually run from one to three months.
Yes. Restaurant Support can help define qualified profiles, structure trial shifts, support hiring decisions, onboard staff, and train new managers or key team members to fit the venue.
Restaurant Support focuses on operations. Restaurant marketing is supported through VisiblePilot, which covers websites, Google Business Profile, local SEO, review strategy, and online visibility.
On desktop, copy 0400 599 942 or send the confidential enquiry form.