🌱 How Reading the Table Can Elevate Your Guest Experience and Boost Sales

A 3 min read.

A great dining experience isn’t just about the food—it’s about how guests feel from the moment they sit down to the moment they leave. The ability to read a table effectively is one of the most valuable skills a restaurant leader can develop. It’s the difference between an ordinary meal and an experience that brings guests back.

👉 Want to sharpen your team’s ability to read tables and deliver exceptional service? Let’s work together! Whether it’s leadership coaching, team training, or refining your service strategy, I can help. Let’s connect. 🚀

Understanding Guest Cues

Guests communicate their needs in subtle ways, and it’s up to your team to pick up on those cues. Some guests want a high-energy, engaging experience, while others prefer a quiet, intimate meal. Recognizing body language, tone of voice, and engagement levels can help your team adjust their approach accordingly.

For example, if a table is engaged in deep conversation, a server who frequently interrupts with upsell suggestions might frustrate them. On the other hand, a table that is eager to chat and ask questions may appreciate a more interactive approach.

Signs Guests Want to Connect

Guests who are open to engagement will often show signs through their body language and verbal interactions. Here are some cues that indicate they want a more interactive experience:

• They make eye contact and smile when the server approaches.

• They ask questions about the menu, the restaurant, or the server’s recommendations.

• They lean slightly forward and engage in friendly conversation.

• They initiate small talk beyond just ordering.

• They laugh or react warmly to light humor.

• Their body language is open, with relaxed postures and uncrossed arms.

Signs Guests Prefer Minimal Interaction

Some guests prefer to enjoy their meal with minimal interruption. Your staff should recognize these cues and respect their space:

• They give short, direct answers without asking follow-up questions.

• Their body language is closed off—arms crossed, avoiding eye contact.

• They engage more with their dining companions than with the server.

• They keep their menus up for extended periods, signaling they need more time.

• They glance around or check their phones rather than engaging with the server.

• They offer polite but quick responses, such as a simple “thank you” with no additional comments.

Shifting Mindsets for Better Service

Reading a table isn’t just about identifying guest moods—it’s also about recognizing your team’s approach to service. Some staff may use humor or insecurity as a crutch, unintentionally signaling to guests that they should tip more. Others might be overly formal, missing opportunities to create a genuine connection.

A great leader helps their team strike the right balance. By providing coaching and clear expectations, you can ensure your team presents themselves with confidence, reads guests effectively, and delivers a seamless dining experience.

Leading by Example

Your leadership sets the tone for how service should be executed. If you emphasize the importance of professionalism, reading guest cues, and communicating with confidence, your team will follow suit. Invest in training that helps your staff develop these skills—it will not only improve guest satisfaction but also create a more cohesive and empowered team.

P.S. Here’s how I can help you elevate your restaurant’s service and leadership:

✅ Leadership Coaching – One-on-one coaching to help you and your managers build confidence, improve team communication, and develop strong leadership skills.
✅ Team Training & Workshops – Interactive workshops that sharpen service skills, enhance team dynamics, and create a stronger, more cohesive staff.
✅ Operational Strategy Sessions – Need help implementing new policies or refining service execution? Let’s build a plan that aligns with your restaurant’s values and guest experience goals.

Let’s talk about what’s next for your restaurant! Visit christinmarvin.com/contact to start the conversation. 🚀

🌱 Why Your First Regional Manager Could Make or Break Your Growth

A 2 min read.

Scaling a restaurant from a handful of locations to a true multi-unit operation is exciting—but it’s also where many owners hit a wall.

Bringing in your first Regional Manager is a make-or-break moment for your business. Get it right, and you’ll create consistency, strengthen your team, and set yourself up for long-term success. Get it wrong, and you risk confusion, culture clashes, and costly mistakes.

👉 If you're preparing to add a Regional Manager and want to ensure a smooth transition, let’s talk. Visit christinmarvin.com/contact to set up a strategy session.

This role isn’t just about overseeing multiple units—it’s about protecting your brand, ensuring accountability, and giving owners the freedom to focus on growth instead of being pulled into daily operations. But hiring (and integrating) a Regional Manager isn’t as simple as promoting your best GM.

The Pain Points of Adding a Regional Manager

❌ Lack of Clarity – Owners struggle to define what this role actually looks like. What decisions does the RM own vs. the GMs?

❌ Culture Clash – Without a structured transition, GMs may feel micromanaged, or the RM might impose their own style instead of reinforcing the company’s vision.

❌ Operational Inconsistencies – A weak RM introduction leads to confusion, inefficiencies, and locations operating like completely different businesses.

❌ Financial Consequences – A poorly integrated RM can cost thousands in inefficiencies, turnover, and lost revenue due to lack of alignment.

Getting It Right from Day One

I help restaurant owners define the RM role, set clear expectations, and prepare their teams for a smooth transition. This means creating structured communication, leadership training, and accountability systems that set everyone up for success.

Don’t leave this critical step to chance. Let’s make sure your Regional Manager strengthens your business instead of disrupting it. Visit christinmarvin.com/contact to get started.

P.S. Hiring a Regional Manager isn’t the only way I help restaurant owners level up their business. Here are three other ways we can work together:

✅ Leadership Coaching – Whether it’s for you, your GMs, or your new Regional Manager, I offer one-on-one coaching to develop strong, confident leaders who drive results.

✅ Leadership Workshops – Interactive, results-driven workshops designed to strengthen communication, accountability, and leadership skills across your management team.

✅ Scaling Strategy Sessions – Expanding to new locations? I’ll help you create a roadmap for sustainable growth while maintaining consistency and profitability.

Let’s talk about what’s next for your restaurant! Visit christinmarvin.com/contact to start the conversation. 🚀

🌱 One Simple Valentine’s Day Seating Shift That Can Boost Your Restaurant’s Revenue

A 1 min read.

Small Changes, Big Impact: Rethinking Your Restaurant for Valentine’s Day (and Beyond)

I remember the rush of working Valentine’s Day—the energy, the chaos, the magic of making the night special for so many couples.

One of my favorite strategies? Rearranging the dining room for the night. We pulled out larger tables, replaced them with tables for two, and instantly doubled our capacity. Pairing that with a set menu not only streamlined service but also created a flawless experience for both our guests and our team.

The result? Higher revenue, smoother execution, and an unforgettable atmosphere.

Who else has tried this? Did it lead to long-term seating changes that benefited your restaurant?

Small shifts can lead to big results. If you're looking for ways to simplify operations, enhance the guest experience, and drive sales, let’s connect at christinlmarvin@gmail.com. Visit to start the conversation—I’d love to help you rethink what’s possible in your restaurant.

Who’s pulling 4-tops today? Let’s hear your Valentine’s Day game plan! Email me at christinlmarvin@gmail.com❤️

P.S. Ready to take your leadership to the next level? Here’s how you can start today:

Grab Your Free Audiobook: Get a free copy of The Hospitality Leader’s Roadmap: Move from Ordinary to Extraordinary and start transforming your leadership today. Download it here: christinmarvin.com/audio

Join The Leadership Mastery Group: Enrollment is closed until April, but you can join the waitlist now for early access! This exclusive group of six restaurant leaders meets monthly to exchange insights, solve challenges, and elevate their leadership. Secure your spot at christinmarvin.com/groupcoaching

Implement Change Successfully: Struggling to execute change in your restaurant? My 7-Step Guide to Creating Successful Change gives you a clear roadmap. Download it here: christinmarvin.com/change

Let’s Tackle Your Biggest Challenges—Together. If you're ready for one-on-one coaching, let’s create a strategy tailored to your restaurant’s needs. Email me at christinmarvin@gmail.com to book your private strategy session and start transforming your mindset, your restaurant, and your future.

👉 Success doesn’t happen by chance—it happens by choice. Let’s make it happen!

🌱 Making Smart Business Decisions in Your Restaurant: Using Data, Not Emotion

A 2 min read.

Running a successful restaurant is an art, but it’s also a science. While passion fuels the industry, smart financial decisions keep doors open and profits growing. At a recent Tucson Originals panel, we discussed how to manage cost of goods (COGs) and labor effectively. The key takeaway? Data-driven decisions—not emotional ones—lead to long-term success.

Menu Size Matters: Keep It Tight

One of the biggest culprits of high COGs is an oversized menu. A good rule of thumb? Keep your menu under 40 items.

✅ Why? A large menu means higher inventory costs, more waste, and added complexity in execution. Instead, streamline offerings to focus on your best-sellers and high-margin items.

✅ Pro Tip: Regularly analyze your menu’s performance. If a dish isn’t selling or has high ingredient costs, it might be time to cut it.

Leverage Vendor Relationships

Your vendors can be more than just suppliers—they’re partners in your profitability. Building strong relationships and communicating regularly can help you uncover cost-saving opportunities.

✅ Success Story: One restaurant owner shopped out their entire ingredient list to multiple vendors and discovered significant savings just by comparing prices.

✅ Action Step: Ask vendors about upcoming deals, bulk discounts, and alternative ingredients that could maintain quality while reducing costs.

Work Backwards: Profit First, Then Costs

Instead of setting prices based on what “feels” right, reverse-engineer your menu pricing. Start with your desired profit and work backwards to determine ideal COGs.

✅ Example: If you want to maintain a 30% food cost and your burger sells for $15, your ingredient costs should not exceed $4.50.

✅ Take Action: Break down your food costs per dish and adjust portion sizes, ingredient choices, or pricing accordingly.

Labor: The Balancing Act

Many restaurant owners struggle with overstaffing (leading to high labor costs) or understaffing (resulting in poor service and burnout). The best approach? Cross-training and employee development.

✅ Why It Works: Cross-training allows staff to fill multiple roles, giving you more scheduling flexibility and reducing dependency on excessive labor.

✅ Employee Retention Tip: Employees who feel valued and see growth opportunities are more likely to stay. Investing in development not only improves service but reduces costly turnover.

Raising Prices? Make Sure the Experience Matches

With rising costs, increasing menu prices is often necessary—but guests will expect more value in return.

✅ Key Consideration: Higher prices should be justified by enhanced ambiance, better service, and a refined dining experience.

✅ Reality Check: A guest paying $22 for a pasta dish will expect a more polished experience than if it were priced at $16. Make sure your service, presentation, and overall atmosphere align with the new price point.

Final Thought: Data Over Emotion

Your restaurant’s success depends on making calculated decisions, not emotional ones. Analyze your menu performance, vendor costs, labor efficiency, and pricing strategy regularly. The numbers don’t lie—let them guide your next move.

Need help building a data-driven restaurant strategy? Let’s talk! Reach out at christinlmarvin@gmail.com

P.S. Ready to take your leadership to the next level? Here’s how you can start today:

Grab Your Free Audiobook: Get a free copy of The Hospitality Leader’s Roadmap: Move from Ordinary to Extraordinary and start transforming your leadership today. Download it here: christinmarvin.com/audio

Join The Leadership Mastery Group: Enrollment is closed until April, but you can join the waitlist now for early access! This exclusive group of six restaurant leaders meets monthly to exchange insights, solve challenges, and elevate their leadership. Secure your spot at christinmarvin.com/groupcoaching

Implement Change Successfully: Struggling to execute change in your restaurant? My 7-Step Guide to Creating Successful Change gives you a clear roadmap. Download it here: christinmarvin.com/change

Let’s Tackle Your Biggest Challenges—Together. If you're ready for one-on-one coaching, let’s create a strategy tailored to your restaurant’s needs. Email me at christinmarvin@gmail.com to book your private strategy session and start transforming your mindset, your restaurant, and your future.

👉 Success doesn’t happen by chance—it happens by choice. Let’s make it happen!