Amazing Solution for Restaurant Tip Distribution

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.

TipHaus came about because of the need for a clean, concise way to understand how much each employee should make, and to make sure it was fair, transparent and legally compliant.

When it comes to the restaurant business, a lot of people put a lot of effort in to lead to a great guest experience. It is not just the person who touches that table, who swipes that credit card, who takes that order. You want your team to operate as a team. You do not want ten independent sales reps trying to figure out how to maximize their money, because ultimately that's going to lead to a subpar guest experience. Any restaurant owner who has managed the tipping process can tell you it is always a pain. With contactless POS systems in quick-service restaurants, tips are coming from more customers in all variety of restaurants. TipHaus is working to make it easier for everyone involved.

What you’ll learn in this podcast episode:

• The difference between tip sharing and tip pooling.
• The importance of a team working together to improve the guest experience.
• The pros and cons of tip pooling and sharing tips.
• How the TipHaus platform works.
• Tips for approaching changes to tipping with your team.
• How TipHaus works in different types of restaurants.
• How using TipHaus can save you time and money.
• How using a transparent tipping system can increase sales and tips.
• Ideas to overcome common objections.
• Advantages to employees and employers.

Grogan provides a very thorough argument for automating tip distribution no matter your format. As your restaurant coach, I appreciate the time and money it saves, the reduced conflict and how TipHaus contributes to an improved guest experience. 

Listen in and then make sure to visit TipHaus for more information and a demo.

Click the podcast player above to listen in, or you can watch the video on YouTube, click here to download the latest episode.