With Reserve to manage logistics, General Manager Keith Carolan is left to what he does best – grooming his front of house staff.
Influential brewers, chefs, and farmers have flanked to Armsby Abbey to enjoy the fruits of their labor (sometimes literally) since it opened nearly a decade ago. Regardless of whether a respected farmer or a first time customer sits down at a table, staff is expected to be more than just knowledgeable. The restaurant’s table management system, Reserve, certainly helps.
Whether you prefer the formal dining room of The People’s Kitchen, the enticing buzz of The Citizen, or the secret cocktail culture concealed behind bars at Still & Stir, the staff at Niche wants you to find your fit. Carruth makes use of Reserve to track customer preferences, including which of the varied ambiances a guest typically desires.
With so many concepts in close proximity, it is important for Niche Hospitality Group to track guest information, including everything from their seating preferences to their favorite glassware. Wine Director Cassandra Carruth praises the Reserve system as a means for Niche’s continued sense of familiarity with its visitors as well as its handle on outstanding hospitality, factors which remain undeterred by the restaurant group’s constant expansion.
The dead horse hill team pays invisible and tireless attention to detail in the front of the house as they prepare for a busy Saturday night shift to make sophisticated dining feel effortless for their customers. Technology has taken on a crucial role for improving guest services.
Effective February 1st, Reserve will be collaborating with Mass Foodies to reveal inner workings of the guest experience at key Massachusetts restaurants through a variety of profiles with industry insiders.