Preparing Your Front‑of‑House for a New Menu: Reservations, Service Times, and Guest Experience
Introduction Rolling out a new menu is exciting: fresh dishes, new flavours and a reason to bring guests back. It’s also one of the riskiest operational moments for an independent restaurant. New dishes can slow tickets, crowd a single kitchen station and ripple into longer turnaround times for every table. Effective menu change management starts before day one of the launch and depends as much on front‑of‑house (FOH) processes and tools as it does on the kitchen. In this post we explain practical FOH steps—using reservations, booking durations, timeline views, QR menus, waitlists and guest CRM—to keep service smooth during a menu rollout. ...