Three-face flip cards for wines and dishes: sell it, understand it, sommelier knowledge. Servers stop reading laminated cheat sheets and start telling stories. Compliance tracking so you know who's ready to work section 3.
Every capability listed below is included in the base module. No add-ons, no unlock fees, no per-seat surcharges. If you're on xRESTAURANTx, you have this.
Face 1: how to sell it in a sentence. Face 2: what it actually is. Face 3: sommelier-grade knowledge for the guest who wants the deep dive.
Servers quiz themselves on the menu the day before service. Wine, food, pairings. The system tracks who's ready and who needs another pass.
State-required food handler certifications, allergen training, alcohol service, ServSafe — tracked in one place with expiration alerts.
Nightly specials, 86 list, new dishes. Chef records a 60-second brief; the whole line sees it before pre-shift.
One HQ menu update propagates as training content to every location. Managers see per-unit completion in real time.
Servers earn per-menu certifications. Great for scheduling — you know who's checked out on the wine list and who's still learning.
Every operator we onboard runs this same tutorial in their first week. Most complete it in one sit-down; the whole team is comfortable inside two shifts.
The chef and sommelier author the three faces for each item. Most restaurants get through a 45-item menu in a two-hour sit-down. Once it's done, it's done — only new dishes need new cards.
New hires get the full deck. Veterans get the deltas — only what's new. Everyone gets alcohol compliance if you're a licensed room.
The training dashboard shows who's checked out on what. Filter by menu section, wine region, allergen protocol, cross-contact procedure. You know at a glance whether tonight's section-3 server can pour a Barolo confidently.
Chef edits the menu. New items automatically generate blank cards. Chef fills in the three faces (5 minutes each). Training is pushed to every server, and every server must complete before their next shift.
Chef records a 60-second video before service — specials, 86 list, focus items. Every server watches on their phone before punching in. Pre-shift meeting takes 3 minutes, not 15.
xRESTAURANTx modules are not sold separately. Bundle everything — you pay one flat rate keyed to your restaurant's size, not a per-module upsell.
Concrete scenarios from actual operators using the module in production. Every scenario carries a metric or a mechanism, not a marketing slogan.
Two shadowing shifts, one study block, three flip-card faces. On night three, our test server pitched and closed a $220 bottle by telling the sommelier-face story. That's the entire mechanism.
HQ finishes the seasonal menu Tuesday morning. Every unit's staff sees the training push by Tuesday afternoon. Wednesday morning, no server on any floor is unprepared for the new dish.
45 items typically fits in a 2-hour sit-down with the chef and sommelier. We can also seed drafts from your existing menu descriptions and you edit rather than starting from a blank card.
Yes. Alcohol service (TABC in Texas, ABC in California, etc.), ServSafe, allergen training. Certificates upload as PDF to the server's profile and expiration alerts flag when a re-cert is coming up.
No. Training works on their personal phone. If you don't want the training on personal devices, provide tablets at the pre-shift station.
xRESTAURANTx modules are designed to work together. These four are the ones most operators use alongside Server & Sommelier Training.
Book a 20-minute demo. We'll walk through Server & Sommelier Training on your actual menu and show you how it lands on the floor.