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Hi GoTabbers!
The real test of an operation isn’t an ordinary Tuesday.
It’s the blockbuster opening weekend. The fully booked dining room. The new employee’s first shift. It’s the moment when demand increases, the pace picks up, and the systems behind the experience either help the team succeed—or get in the way.
Well-prepared hospitality teams don’t wait for those moments to arrive. They put the recipes, workflows, training, technology, and culture in place so their people can perform at their best under pressure.
In this issue, we’re looking at how three hospitality leaders prepare their teams for peak demand, continued growth, and high guest expectations.
Patricia Mejia, GoTab CMO
Spoon and Stable has built its reputation on exceptional hospitality, refined yet approachable dining, and a kitchen culture centered on continual improvement.
But as the restaurant and the broader Soigné Hospitality Group grew, the systems supporting the kitchen needed to grow with them.
Recipes, prep sheets, inventory information, and operational knowledge had been spread across paper, notebooks, shared documents, and memory. That made it harder to maintain consistency—and left chefs spending valuable time finding, printing, updating, and explaining information.
With opsi by GoTab, Spoon and Stable created a centralized system for recipes, prep lists, inventory, food costing, and team communication.
The results were significant:
The biggest return isn’t simply completing the same work faster. It’s giving the culinary team more time to uphold the standards and culture that make Spoon and Stable successful in the first place.
After sharing his insights on GoTab’s Behind the Tab podcast, Jim Matthes, General Manager of Aloma Cinema & Grill, is joining us live for a Reddit Ask Me Anything.
With major releases filling theaters this year, Jim will answer questions about what it takes to operate a successful dine-in cinema during one of the industry’s busiest periods.
August 4 | 3:00 PM ET
Bring your questions about:
Whether you operate a theater, restaurant, or another high-volume entertainment concept, this is an opportunity to hear directly from an experienced operator about how to orchestrate your next big night.
August 18 | 12:00 PM ET
How Chef-Driven Restaurants Scale Without Losing Their Culture
James Passafaro, Director of Operations at GoTab, and Curtiss Dettman, Executive Chef at Pau Hana
We’ll share practical strategies for standardizing recipes and kitchen operations, improving onboarding and communication, increasing visibility into food costs and inventory, and giving chefs more time to teach, coach, create, and lead.
Every hospitality concept has moments when the pressure rises.
For Spoon and Stable, growth required a better way to preserve recipes, knowledge, and standards across an expanding team. At Aloma Cinema & Grill, major movie releases require the operation to handle surging demand without compromising the guest experience. At Minneapolis' Pau Hana, greater consistency supports and enables the creativity and culture behind the restaurant.
The details are different, but the principle is the same: Stronger operations prepare your team to do their best work when it matters most.
Thank you for being part of the GoTab community.