I grew up in the restaurant industry and some old-school processes were ingrained in me that I have had to unlearn. One of those is tipping. When I was a restaurant employee, I never believed in tip pooling, other than behind the bar. Nowadays, tip pooling with the entire restaurant, other than managers, of course, is becoming more and more popular, for good reason. It allows restaurants to recruit better employees and keep better employees for longer in both front of house and back of house. In my restaurant coaching group, we’ve discussed this a lot and a member brought a service to our attention that I now want to share with you. In this episode of my podcast, The Restaurant Prosperity Formula, I am talking with Kirk Grogan, the COO of TipHaus, the fastest growing end to end tip platform for the service industry. TipHaus is the industry leader in automated tip calculations and payment distribution for restaurants. Grogan brings over a decade of restaurant experience starting as a host, working his way up as a server and bartender, and eventually managing high-end contemporary dining locations in Seattle. He, like you, is a real restaurant pro! Listen in on our conversation as he shares more about TipHaus and how they save restaurants an average of 20 hours and $1,000 per month.
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