The first lesson of the email course is on its way to your inbox! ✅

You should receive it in the next minute or two.

This is a 5-day crash course packed with all our top lessons from our head trainer Jess Rowland that we use to level up restaurants earnings all over the country.

We also put out tons of free content for servers, bartenders and all FOH staff on Instagram and YouTube, so if you haven't already, make sure to shoot us a follow:

Now, one quick important note before you dive into the email course:

Information is great, and I respect that you’re taking the time to learn.

But if information alone was the answer, every restaurant would be packed every night, every server would be making six figures, and every guest would leave a glowing review—right?

And if I’ve learned anything after training hundreds of restaurant owners, managers, and service staff inside The Restaurant Launch, it’s this:

Most restaurants don’t have a "knowledge problem"—they have an "execution problem."

I’ve seen servers and managers spend months—sometimes even years—reading industry blogs, watching YouTube videos, and taking notes on sales tactics…

But when it comes time to actually train their team, upgrade their service, and increase sales?

Nothing changes.

It’s procrastination disguised as preparation.

Take Nancy Datlof, for example—before joining The Restaurant Launch, her team had spent years passively consuming tips on how to increase restaurant revenue but weren’t applying them consistently.

Then, they finally committed to our training, applied what they learned, and within the first month, saw a 14% increase in sales and a complete transformation in their service.

The energy in their restaurant changed, the staff worked together better, and “wow” moments for guests became the new normal.

NANCY DATLOF
Fratelli's Restaurant

Jess and The Restaurant Launch made a huge difference for our team. Within the first month, our sales went up by 14%,and our service improved across the board. The energy in our restaurant completely changed—our staff started working together better, and the ‘wow’ moments for guests became our new normal. Highly recommend!!

Brandon Fahrmeier
Arcadian Moon Winery

I would highly recommend Jess and The Restaurant Launch! The impact Jess had on my staff was almost immediate. The culture shift with staff has blown me away they are all like trainers working together to improve the customer’s experience. Honestly, the most important thing that happened was the staff actually started to care about giving great service.

MARIA
GM at Jimmy's Char House

I reached out to Restaurant Launch to help improve my staff, and I’ve seen dramatic improvements. They’ve become more mindful of their wording and communication at the tables, ensuring they are present and attentive instead of brushing off customers. They’ve also improved their upselling skills and gained a better understanding of the knowledge they need to succeed. My staff had a fantastic experience over the past eight weeks working with them.

SARA
Open Range Grill

One of the main reasons I wanted everyone to take this course was because I genuinely wanted my service staff to make more money. I want to have quality service and guests who want to return multiple times a week. I’m so excited about this, and one of my favorite takeaways from the course is the importance of being authentic with guests. I believe that being real and making genuine connections is already making a difference in how much you are all earning. 

HEATHER
The Edge Seafood Restaurant

The Restaurant Launch was exactly what we needed for our restaurant. The training provided not only offered valuable industry knowledge but also delivered actionable ideas we could implement immediately. What stood out the most was how engaging and fun the experience was for our team. We walked away not just with new skills, but also a renewed sense of enthusiasm for our business. Highly recommend it!

SARA
Open Range Grill

One of the main reasons I wanted everyone to take this course was because I genuinely wanted my service staff to make more money. I want to have quality service and guests who want to return multiple times a week. I’m so excited about this, and one of my favorite takeaways from the course is the importance of being authentic with guests. I believe that being real and making genuine connections is already making a difference in how much you are all earning. 

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