Why Front-of-House Hospitality Is Slipping
. . .and How We’re Doing Things Differently at Tastify
If you've dined out in the last year, chances are you've had a service experience that left something to be desired. Whether it was waiting way too long for a drink, being greeted with a vibe that felt more like a chore than a welcome, or just feeling generally… forgotten, you’re not alone.
The truth is, front-of-house hospitality in the U.S. is slipping. And it's not entirely surprising. The industry is saturated—new spots popping up every week—and with that comes a wave of new hires who, often through no fault of their own, are thrown onto the floor with barely any training, working under tired or overwhelmed management. The result? Service that feels transactional instead of personal.
At Tastify, we believe hospitality is about more than just dropping plates and clearing tables. It’s about creating moments. And that doesn’t happen by accident—it takes intention, training, and a whole lot of heart.
We Train Slower—On Purpose
While some companies give new team members a quick shadow shift and toss them into the deep end, we train differently. Our onboarding process can take weeks. We walk through service steps, hospitality philosophies, common challenges, and real-world scenarios before someone even touches a table. Our goal is that by the time a Tastify team member is serving a guest, they’re confident, capable, and aligned with our standards.
Statistically, this pays off. According to a Harvard Business Review study, companies that invest in comprehensive training see 24% higher profit margins and a 218% higher income per employee. We’re not here to rush the process—we’re here to build a team that’s proud of the work they do.
We Invest in Culture
You can’t fake good energy. At Tastify, we put serious thought and effort into creating a culture people want to be part of. That means celebrating wins, showing gratitude, and keeping things human.
Studies show that employees who feel appreciated are 63% more likely to stay at their jobs longer, and customers are more likely to return to businesses with consistently happy, engaged staff. It’s all connected.
Some things we do to nurture this? We buy personalized gifts for our team. We send thank-you texts. We make time for real conversations—not just work talk. Because when your team feels seen, they show up differently.
Going the Extra Mile (Because That’s the Job)
We hustle—but not in the cold, corporate way. We do it because we care.
We keep glasses full without you asking. We remember that you asked for “no garlic” last time. We shoot for sub-2-hour response times on inquiries. We clean as we go. We serve you like we’d want to be served—attentive, warm, and respectful. No ego. No weird energy. Just great food and genuine hospitality.
Who We Are
Tastify started in 2018 as a small idea rooted in big frustration—namely, watching hospitality get lost in the shuffle of red tape, quotas, and tired service models. Our founder, Tyler King, had worked in corporate food service and independent restaurants and felt there had to be a better way.
So he built Tastify from the ground up with a focus on what really matters: food made with care, service that feels personal, and a team-first approach to running the business.
Today, we’re still small and scrappy, but our values haven’t changed. We’re here to bring people together around a table—whether it’s a weeknight dinner, a wedding, or just a Tuesday that calls for something special. And we’ll always believe that good hospitality should feel like being taken care of by a friend who actually listens.
