ABOUT THE FOUNDER
Service Upgrade was founded by François Spach, a hospitality professional with more than three decades of experience in the restaurant industry across Europe and the United States. François began his career in Paris, where he trained in traditional French dining service. Working in respected establishments such as Closerie des lillas, Restaurant Garnier, Chez Francis, he learned the foundations of classic restaurant techniques, including tableside service, fish deboning, steak carving, and flambé preparation — skills rooted in the tradition of fine European hospitality. He later moved to London, where he worked with the Freemasons organization, participating in large-scale formal banquets and mastering traditional silver service (service à la pince), the classic English service technique using spoon and fork service at the table. François continued his career in New York, joining the iconic Central Park Boathouse, where he eventually became Assistant General Manager. There, he refined his approach to high-volume hospitality while maintaining elevated service standards and guest experience. After moving to Dallas, he continued his work in restaurant leadership at a respected establishments, Knox Bistro. During his time at Knox Bistro, the restaurant was selected for inclusion in the Michelin guide and recommended on their first year in Dallas. Throughout his career, François has focused on one core principle: great hospitality is built through strong teams, clear standards, and a shared commitment to creating memorable guest experiences. Service Upgrade was created to help restaurant teams strengthen their skills, build confidence on the floor, and deliver the kind of service that goes beyond “thank you” — service that creates the wow effect guests remember.
Why Service Training Matters
The restaurant scene in Dallas has grown tremendously over the past years. New concepts, new chefs, and new dining experiences continue to shape the city into one of the most exciting restaurant markets in the country. However, as the industry grows quickly, many restaurants face the same challenge: building strong front-of-house teams with consistent service standards and professional training. Great service does not happen by accident. It requires clear standards, proper techniques, and a team that understands how to deliver a consistent guest experience. Service Upgrade was created to help restaurants strengthen their front-of-house teams through practical, real-world training focused on professionalism, coordination, service mechanics, and guest interaction. The goal is simple: help restaurants elevate the guest experience while building more confident and effective teams.
What your team will learn:
The Before service:
Mindset, grooming, station detailing, pre-shift meeting, knowledge.
The Greeting And presentation:
How server approach a table, introduce themselves, the restaurant, the menu and establish immediate guest connection.
The Order
How to present specials, guide guests through the menu, and ensure every guest is taken care of when ordering. Proper order-taking techniques, organized note-taking, and confirming the order with the table help prevent mistakes and build guest confidence.
Wine and champagne bottle opening & service:
Proper techniques for presenting, opening, and serving wine and champagne with confidence, safety, and elegance.
Learn how professional bottle service enhances the guest experience and elevates the perception of the restaurant
Table Maintenance And Guest Awareness:
How to maintain a table throughout the meal by anticipating guest needs, managing drinks, clearing discreetly, and ensuring the dining experience flows smoothly from course to course.
Professional table Clearing Techniques:
Learn and professional methods for clearing tables while maintaining elegance, safety, and speed.
Dessert and Guest Departure:
How to properly present the dessert menu and create the final sales opportunity while maintaining the rhythm of the dining experience.
How to close the meal professionally by presenting the check, thanking guests, and leaving a lasting positive impression.
Specialty Service Training (on demand) example include:
debone a fish
silver service
flambee table side
steak or poultry carving tableside
Service excellence is a continuous process.
Each training session provides immediate guidance and practical techniques that teams can apply right away. Achieving consistent service standards, however, requires ongoing practice and reinforcement over time. Additional training sessions may be recommended to support long-term improvement.
FORMAT AND HOW IT WORKS
Service Upgrade training is flexible and adapted to the operational reality of restaurants. Service Upgrade is designed to work hand in hand with general managers and restaurant leadership, helping identify opportunities for improvement and providing practical solutions that strengthen the team and support management on the floor. We offer flexible training formats to match the needs of each restaurant, whether the goal is to address a specific area of service or to take a broader, more comprehensive approach to front-of-house performance and guest experience.
2-Hour Training Modules
Short, practical sessions designed to fit restaurant schedules.
These modules can be scheduled before service or between lunch and dinner shifts and focus on specific areas of front-of-house performance such as guest greeting, order taking, wine service, table maintenance, and professional clearing techniques.
Full-Day Training (8 Hours)
The full-day format allows for deeper implementation across both lunch and dinner service. Management can choose two training modules, or repeat the same module to ensure the entire team receives the training. The day is structured with training sessions followed by a service observation and post-service feedback.
Service Excellence Intensive One Week On-Site Program
An immersive program designed to elevate your restaurant’s service standards through structured daily training and real-time observation. While this one-week program provides a strong foundation and meaningful improvement, some restaurants may require additional weeks of support to reach the desired level of service consistency and performance.
Over five days, the program follows a practical cycle:
1. Pre-Shift Training (Coaching Session)
Each day begins with a focused training session with the team to review key service principles and address opportunities identified the previous day.
2. Service Observation
During service, I observe the dining room and service flow without interfering with management or directing staff. This allows me to identify real situations, strengths, and areas for improvement.
3. Daily Feedback & Adjustment
The next day’s training session is built around what was observed the night before—using real examples from service to help the team improve step by step. This process creates continuous daily improvement, allowing the staff to apply new techniques immediately and refine them throughout the week. The program works in collaboration with management and supports existing leadership rather than replacing it.
Service Experience Audit:
A professional evaluation of your restaurant’s service experience from the guest’s perspective. During this visit, I observe your service as a guest would and evaluate the key elements that shape the dining experience. This audit helps identify strengths, weaknesses, and opportunities to improve service quality and guest satisfaction. After the visit, management receives a clear summary of observations and recommendations.
PRICING:
Service Experience Audit: $200 per visit + guest meal required for the audit.(complimentary with any full week engagement)
Per modules of 2 hours: $290
Modules are flexible( up to 10 peoples then $35 per extra person
Before & Greeting(2 hours)
Order & wine service(2 hours)
Table maintenance, dessert & guest departure(2 hours)
Clearing a table.(2 hours)
IMMERSIVE TRAINING PROGRAM
Full day training (8 hours) $960
Service Excellence (5 days, 25 hours) $2700
Multi-week or monthly programs available-pricing upon request.
CONTACT:
Email: serviceupgrade08@gmail.com
Phone # 646-465-0866
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