About

Great service doesn’t occur by luck, or optimism, or on accident. Great service is created, intentionally. With over a decade of experience in food and beverage - including leadership roles, resort openings, and high level service training programs - I’ve seen firsthand what separates average operations from those that lead in their market and community. It’s not the decor, or the menu, or even the budget.

It’s the standard.

Over the years, I worked every FOH role: host, server assistant, server, bartender, trainer, supervisor, and opening team member for several hotels and resorts. I have participated in, and led, training programs where excellent service is not optional. It is engineered, refined, and evaluated. There were systems, standards, structure, expectations.. it is part of the brand identity.

And that’s when I realized: so many independent bars and restaurants could thrive if they simply had the access to this level of training.

I have seen many restaurants struggle not because the food isn’t good, or management doesn’t care, but because:

  • Training was inconsistent

  • New hires were not set up for success

  • Managers were stretched too thin

  • Service depended on the “good staff”

  • Turnover cost thousands each year

  • Guests didn’t trust they would receive the same experience twice

I knew there was a way to fix that, sustainably. No fluff, no theory, just practical and teachable service behaviors that transform both the guest experience, and the internal culture at the same time.

So I built one.

I created The Service Standard to give restaurants, bars, and hospitality groups a clear framework that elevates every part of the guest experience. From how staff are trained, to how leaders coach and follow up, to how service flows on the busiest of nights, our approach strengthens the foundation of your operation - the people representing your brand every day.

The training is structured, measurable, and designed to create tangible results: higher guest satisfaction, fewer callouts, stronger retention, increased checks and tips, and a team that operates with confidence and professionalism - every shift.