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Only 100 seats available due to live Q&A
Only 100 seats available due to live Q&A
Free online Workshop · JULY 13 · 1PM PST
VIP Q&A · 12pM PST
Most restaurants, even successful ones, don't have a defined hospitality experience.
And it’s costing you customer retention, 5-star reviews, brand loyalty, and your sanity. Here's the fix ↓
The difference between average operators and the top 10%?
The top 10% don’t leave the guest experience up to interpretation, they design it.
Live online workshop 7/13 1pm PST
VIP Q&A · 12pm PST
When You Register, You'll Get
Free Bonuses.
Included With Your Seat.
Guest Journey Workbook
$99 value
Fill it live during the training so you leave with your map already built.
FREE
Hospitality Workbook: The Adoption
$149.99 value
Clear frameworks to elevate how your team executes, tried and true in over 300 businesses.
FREE
Ritz-Carlton Playbook + One-Sheet Training Guide
$499.99 value
One-page system you can implement immediately, tested against the world's best hospitality standard.
FREE
Total Bonus Value
$748.98 in Bonuses
YOUR COST
$748.98 in Bonuses
YOUR COST
FREE
always the same
Does it sound familiar?
- You've seen it.
- One shift feels dialed in. The next feels off.
- Standards get introduced… then disappear two weeks later.
- Managers enforce things differently. Staff improvise.
- And when you're not there?
- You don't really know what your guests are experiencing.
The Real Problem
You can't build a system when the experience isn't defined.
Because if it's not clearly defined…
- You can't train it.
- You can't enforce it.
- And you definitely can't scale it.
Real Brands. Real Results.
The THIRTY PERCENT is not a theory with over 100 video testimonials of real brands having real success
Tyler Florence
Renowned Chef and Food Network Host
Eric Adjepong
Renowned Chef, Television personality and author
Eric Levine
Renowned Chef and owner of 317 Main Street Restaurant
Preston Lee
I’ve spent over 20 years in this industry.
The last 10 years? Focused on learning and development, working with everyone from mom-and-pop shops to some of the largest restaurant groups in the world.
Along the way:
35
Restaurants Opened From Scratch
350+
Brands Scaled
1,000+
Businesses Assessed
With all the data, all the strategies, and all the tools available… the biggest success metric always comes down to one thing:
Systems. Point blank. Period.
Not ideas. Not talent. Not even experience.
Execution wins. And execution is built on systems.
In this workshop, I'll show you how to fix that.
- How to design a guest experience so clear
- Your team executes it the same way, every shift, every day, regardless of who’s working
- So hospitality and standards stops being a variable
- And becomes a standard
WHAT you’LL DO
During the Session, You'll
Map your full guest journey from entry to exit
Identify exactly where your experience breaks down
Define what ‘great’ actually looks like at every touchpoint
Build a standard your team can follow, be trained on, and be measured against
Picture This
Imagine walking into your restaurant…
And knowing exactly what your guests are experiencing, without asking anyone.
Imagine confidently knowing that even when you're not there.
That's what happens when your experience is defined and systemized.
Every Day This Isn't Fixed…
- Your team fills in the gaps on their own.
- Your standards drift.
- And your brand becomes inconsistent, whether you see it or not.
This Is Where It Starts
If you want a guest experience your team actually executes…
⚡ Only 100 Seats
Live Q&A at the end
No replay
JULY 13 · 1PM PST
This is where it starts ↓
FAQ
Frequently Asked Questions
Does this work for fast casual / QSR, or only fine dining?
Every restaurant has a guest journey. A drive-through. A coffee shop. A pizza counter.
Anywhere a human walks in, there's a journey. The only question is whether you designed it or your staff did.
We've worked with QSR, fast casual, fine dining, cafes, and coffee shops across 14 countries. The touchpoints change. The principles don't.
I have multiple locations. Does this apply?
More than anyone in the room.
We've worked with operators running up to 54 locations. Every location you add is another version of your brand running without you. Another team deciding what "great" looks like on their own.
One undefined experience is a problem. Fifty is a crisis.
What do I do after I build the map?
The map becomes three things starting Monday.
Your pre-shift. Your accountability tool. Your measurement standard.
Before the map, you're managing feelings. After it, you're managing a standard and the standard doesn't have good days and bad days.
You leave this training with the map built. The next day, you run it.
My real problem is turnover. Does this help?
Your turnover problem isn't a people problem.
It's a clarity problem.
People don't quit jobs. They quit unclear expectations and environments where nobody knows what winning looks like.
Define the standard. Give your team something to work toward. Confidence plus clarity equals retention.
This is where it starts.
How is Thirty Percent different?
Most programs teach your staff what to do.
We train them why it matters. And when people understand the why, they don't need to be managed into it.
Our team came from Chick-fil-A, Ritz-Carlton, Disney, and Montage. We didn't study what they do. We built the systems.
Simpler to implement. Built for how people actually learn today. One outcome: a team that executes your standard whether you're there or not.
That's not a seminar. That's a system.
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