Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Table Turn Time Is Your Hidden Profit Lever
Episode 106 of Restaurant Business with Fexingo: Lucas and Luna dig into the overlooked metric that separates thriving independent restaurants from the rest: table turn time. They break down a real case from a 45-seat Italian spot in Portland that added $215,000 in annual revenue by shaving 9 minutes off average meal duration — without rushing guests. They unpack the specific operational tweaks: staggered bread service, separate check-presentation workflows, and kitchen-to-server handoff timing. Lucas explains why a 4-minute reduction at a mid-market independent beats cutting food cost by 2…
The skinny
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