04 / 10 Services
Staff Training
FOH training, upselling techniques, hospitality standards, leadership development, and customer experience.
Your team is your guest experience. Every interaction, every table, every shift. We train restaurant and bar teams to execute at a high level consistently — not just on opening week. Training that sticks because it's built around your specific operation and culture.
❌ Without This Service
Team delivers inconsistent service — depends who's working
No one upsells — check averages stay flat
New hires take weeks to get up to speed
Management has no tools to hold team accountable
✓ With Hosp Point
Every team member delivers consistent, trained service
Upselling becomes natural — check averages increase
New hires onboard in days with clear training materials
Management has systems to monitor and reinforce standards
+ More clients across DC, Maryland, Virginia, Florida & beyond
Service standards, upselling and recommendations, hospitality mindset, food and beverage product knowledge, complaint handling, pre-shift communication, and shift leadership for managers.
Yes. On-site training includes mock-service simulations and real-time coaching, built around your specific operation and culture.
Yes. Shift management, leadership, and accountability systems for managers are part of the program, so standards hold after training ends.
An FOH operations manual, steps of service guide, guest experience standards guide, opening and closing checklists, side work system package, training session summaries, and service recovery procedures.
Yes. In the DMV area we run hands-on workshops for specific teams. See our Workshops page.
For a new opening, $6,000 to $10,000. For an existing restaurant, $3,000 to $6,000. Your exact price is confirmed after a free consultation.