Sean Feeney

The hello is the first 15 minutes.

The experience was then letting our back of house

the artists, the reason why people loved to consume, let them do their thing and not put any pressure on them so that when the dessert menu was put on the table at the end, that goodbye started.

How many minutes do you want to leave after that dessert menu is put on?

93% of the 500 people said within 20 minutes, we want to be out of there.

Great.

So in 20 minutes, how do we put that dessert menu on the table, get the dessert on the table, put the check on the table, have it signed so that they're out?

And any time I would ever see in the restaurant somebody doing the check signal, that's imperfect.

So I just started obsessing about this idea of if we could nail this perfect turn, the perfect turn was not getting people in and out as quickly as possible so we could do as many covers.

It was getting people the perfect experience that they wanted.

at the same time being operationally efficient as a restaurant business.

And that would maximize the amount of covers we could do.

And it turned out we were able to track all that on these systems we had.

We could see the average cover times for two tops, four tops, six tops, eight tops.

Then we could look at all of our team members that were on those tables in sections and see who was the best

server on two tops on average who was the best at four tops and six tops and then be able to coach in family meal and lineup how do you move four tops how do you get your order in in 15 minutes tell us it was almost like giving the framework to our team and saying if you believe in this framework

Get us there.

I'm not telling you how to get the drinks on the table in five minutes.

You are your person.

But this is the framework.