How can small restaurants survive without a full FOH staff?

In this episode, we unpack the Grandma Model—a hybrid system inspired by Prague’s Havelska Koruna and Japanese ramen counters, combined with 7 years of Toyota-Pub experience.

Key points:

• Smart Layout: Separate entry/exit flows to prevent chaos and subtly encourage turnover.

• Menu as UX: No customization, no explanations—design menus like blog articles (photo → dish name → one-liner → details).

• Servers Reimagined: They only take orders and deliver food; an A6 order sheet doubles as a Toyota-style kanban linking kitchen, table, and payment.

• The Exit Grandma: A single elder cashier handles payment, split bills, and tip chaos—adding warmth and flexibility kiosks can’t replace.

• Heat-to-Serve Menu: German stews, roasts, schnitzels—prep heavy, service light, balanced workflows.

• Multi-Functional Staff: One chef, one assistant, one server, one grandma = a 30–40 seat shop with Toyota-like rhythm.
  

💡 Works best in stew/roast cultures (Eastern Europe, Russia, Texas), less so in high-wage, high-tip regions like NYC/California.

👉 The Grandma Model isn’t nostalgia—it’s a modern survival system: efficient, warm, and scalable for indie restaurants.

For more info, Visit: Saltnfire.net