Studies suggest that profitability is no longer just about the food, but about managing the psychology of the guest and the engagement of the staff.

45-47% of consumers say price hikes as a major factor in their ordering decisions meaning restaurants can’t compete on price alone. However, 64% of full-service diners say experience is more important than price.

Data shows a massive gap in employee effort based on learning opportunities. Only 5% of employees who "never" learn new things give their best effort, while those "always" learning are 10 times more likely to do their best.

Trained staff are significantly better at navigating "high-friction" moments, like handling customer complaints or dietary restrictions and research shows that staff morale and motivation increases with training, leading to lower turnover.

BoostAVG training bridges the gap between service quality and profitability by applying consumer behavior principles to the key drivers of restaurant satisfaction.

The ROI of Continuous Training

Staff who feel they are "always" learning (as opposed to rarely) are more likely to do their best.

BoostAVG training is not a one-and-done. We stay with a team on the floor throughout training to monitor, provide guidance, and offer on the spot suggestions and recommendations to reinforce learning.

Psychological Reciprocity

Staff who offer small, "extra" gestures create a feeling of reciprocity with their guests.

BoostAVG trains specific behavioral cues, such as repeating a guest's name or providing a small "on the house" taste, that are scientifically proven to increase both tips for the server and loyalty for the house by making guests feel special.