Restaurants embrace team serviceRestaurants embrace team service


While the restaurant industry has long advocated the practice of having one server interact exclusively with designated customers, a growing number of casual-dining brands are turning to a team-service model in an effort to boost profitability and heighten the guest experience.


National chains like Chili’s Grill & Bar, Red Lobster and Hooters are shifting away from the one-server, one-table standard and asking front-of-the-house staffers to work together with other team members when it comes to waiting on tables and taking care of guests.


Practitioners have shown that by cross-training servers and pairing them up with co-
workers, they can cover more tables effectively while paying greater attention to guests’ needs. At the same time, t...