Hi! My name is Caitlin, I am the Events & Operations Manager at State Bird Provisions, The Progress & The Anchovy Bar in San Francisco. We have been using Toast in our restaurants since 2017, and have really enjoyed our experience.
I would love to see more like minded restaurants sharing ways that they have found success using the system in fine & casual fine dining locations.
Given our restaurant style, there have been some modifications to how our teams operate on the POS. Curious if you have had to alter any of your methods since onboarding with Toast?
Events & Operations Manager
State Bird Provisions, The Progress & The Anchovy Bar
Toast Products: POS, Toast Go
