Restaurant Support is led by Florent Lautrette, a hospitality consultant who helps venues improve staff productivity, service standards, 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.
Experience across 30+ hospitality venues, including high-volume restaurants, waterfront venues, premium casual concepts and destination dining rooms across Australia.
Client work is confidential by default. Restaurant Support improves the guest-facing operation without exposing the venue.
Florent Lautrette
Hospitality consultant and restaurant operations consultant.
Profit optimisation through stronger standards, smoother service and better staff productivity.
Restaurant Support combines Florent's consulting with clear entry points for the method, roster planning and the Restaurant Visibility Check.
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.
The work is not distant advice. Florent observes real shifts, finds what slows the team down, then implements routines that help the same labour hours create better service, stronger sales opportunities and calmer management.
Call +61 404 059 942More revenue potential from the same labour hours through better execution.
Repeatable service procedures staff can follow during a busy shift.
Roster, POS, bar, storage and FOH flow improvements that reduce wasted movement.
Upselling, table approach and guest recovery routines that feel natural.
Manager coaching and handover systems that keep standards running.
Visibility, reviews and booking/order paths that support the guest experience.
Restaurant 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.
01
The same rostered hours are not producing enough sales, service or guest confidence.
02
Service feels different depending on who is rostered.
03
Managers spend the shift reacting instead of leading the guest-facing operation.
04
Roster, POS, bar, storage and FOH logistics waste time during pressure.
05
Table approach, upselling and guest recovery are inconsistent.
06
Handover between managers and staff depends too much on memory.
Step 1
Observe service, staff movement, manager routines, booking and order paths, reviews and visibility signals.
Step 2
Identify wasted steps, unclear standards, weak upselling, missed guest recovery, roster inefficiency, staff gaps and visibility issues.
Step 3
Create repeatable procedures for service, table approach, handover, guest recovery, setup and close, bar/pass/FOH flow and communication.
Step 4
Turn standards into behaviours staff and managers can repeat during busy shifts.
Step 5
Use Restaurant Support tools to help managers build rosters and check restaurant visibility.
Step 6
Hand over clearer routines, better visibility over issues and a more productive guest-facing operating system.
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 expectations, trial-shift structure, onboarding, and training support when the venue needs a stronger team rhythm.
Start with a confidential conversation. Florent confirms the venue context first, then provides a private quote and invoice separately.
View mission formats1 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 onboarding, role clarity, and training for managers or key staff.
Restaurant Visibility Check
Search your venue or website and view public online signals across Google, reviews, website visibility, backlinks, social activity, and booking visibility.
No payment required. This manager tool uses public online signals and may need confirmation with the business owner. Implementation is powered by VisiblePilot.
Restaurant Support works confidentially with hospitality venues. Client names are kept private by default because many restaurants prefer operational support to remain discreet.