What makes us different

Hand-crafted for hospitality

Restaurants often invest in providing training about the technical aspects of jobs. But, we know that’s only half the story.

Since hospitality is a people-centered business, leading in restaurants requires a both and approach: deep technical knowledge plus the ability to effectively manage people and teams.

That’s where Tableside comes in: we help your managers balance their technical and people-focused skills so they’re better equipped to lead teams and manage limited resources.

Our approach

IT’S ALL ABOUT BALANCE

Program building blocks

  • Four hands meeting in the middle of a circle

    Group Learning

    Synchronous learning sessions that support group cohesiveness and reflection in community.

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    Individual Reflection

    Opportunities to develop self-awareness and an understanding of how our own behaviors and actions impact others.

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    Practical Application

    Activities designed to be integrated into participants’ regular duties to develop leadership habits and solidify learning.

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    Manager Engagement

    Participants are encouraged to share their activities and reflections with their managers to support continued development.

Women at a table typing on a laptop.

Research-based + thoughtfully designed

BUILT FOR ADULT LEARNERS

Our programming is structured based on how adults best learn. It incorporates aspects of group learning, personal reflection, and real-time application.

Research also shows that having a supportive community promotes learning. Through our group-based learning opportunities, participants can share insights, reflect with others, and form deeper professional relationships.

“It’s not just what you know, but how you practice what you know, that determines how well the learning serves you later.”

— Make It Stick: The Science of Successful Learning, by Brown, Roediger and McDaniel

Made for hospitality, informed by hospitality

ROOTED IN RESTAURANTS

We carefully tailored every aspect of our curriculum specifically for the restaurant industry.

Our Leading in Restaurants program was developed based on insights from over a decade of experience leading restaurants and dozens of conversations with restaurant professionals from across the U.S. They address the leadership concepts and competencies we heard were most urgent and important to restaurant leaders today.

We also took into account the diverse roles and responsibilities that are required to successfully run a restaurant. Each program covers leadership frameworks and skills that are applicable across an entire operation. From the front of house to the back of house, our programming has you covered.

Testimonials

  • "Tableside has created a community-driven learning environment that feels equal parts informative and empowering. I walk away from each class with a greater understanding of myself and my own management strengths/weaknesses, therefore I am able to step up for my team in more meaningful ways. I will carry the lessons learned with me for the rest of my career."

    — Savannah Miller, Chef de Cuisine, M Tempura

  • "Deirdre and Cassie provide a wealth of knowledge, skills and tips to employ in the restaurant industry. Their approachable lessons make it easy for anyone in any role (no matter the experience level) to understand and foster new leadership growth. They set a fantastic foundation for future leaders and their continued efforts to changing and molding the industry gives me such hope for the growth and direction of hospitality."

    — Liz Grandchamp, Owner/Operator, Grandchamp Hospitality

  • "Leading in Restaurants was a very valuable and empowering experience! Learning new management techniques, identifying and restructuring my own thinking about day-to-day scenarios and responsibilities, and hearing the perspectives and experiences of my classmates in the hospitality field has definitely made me feel more comfortable and confident in my ability to manage and lead."

    — Bryce Summers, Bar Manager, Bar Futo

  • "This was a fantastic program. I have taken part in 3 other similar programs in my past. This one was way smoother to follow along with. Much more engaging. Very helpful overall. I'm happy I was able to be a part of this."

    — Michael Morway, Executive Chef, Branch Line + Little Branch Cafe

  • "An engaging and enlightening course that not only provides quality knowledge on how to be a better manager, but also the best version of yourself!"

    — Emily Tunison, Assistant General Manager, Moto-i Ramen and Sake House

  • "Sitting down and talking with other industry professionals is something I do on a regular basis—but it's usually just to commiserate over drinks. This gave me an opportunity to talk with others in the field in a constructive, educational and inspirational tone. Deirdre and Cassie were authentic and thoughtful with how they lead each session, providing tools and methods on how to be more effective leaders. With each session, I started to feel more empowered, more confident and better prepared to lead my team. I would implore any person who is new to a leadership role or management to take part in this program."

    — Devon Westcom, Service Manager, Traveler Street Hospitality / Black Lamb