Hiraya Restaurant

14/09/2026

❤️❤️❤️

14/09/2026

The food is just magnifico, que sabroso, excelente. ❤️❤️❤️

13/09/2026

Small talk is part of great hospitality.

But TIMING matters.

Too early?

Your server gets trapped in a 10-minute conversation while the first round of drinks is late, features haven’t been explained, and the entire meal starts behind.

Too late?

The check is dropped, the meal is over, and now your server is starting a brand-new friendship while the table sits another 15 minutes.

There’s a better window:

When the guests have drinks.

They’re finishing their starters.

Their entrées are already working.

And there’s nothing urgent that needs to happen for the next few minutes.

THAT’S when you build the connection.

Talk about their weekend.

Ask about the necklace.

Hear about the cat.

Make them feel seen.

Then, when those entrées are ready, it’s back to work.

Great hospitality doesn’t mean spending unlimited time at every table.

It means creating genuine connection WITHOUT sacrificing the pace of service.

Restaurant owners and managers:

How intentional are your steps of service?

Because turning tables faster without making guests feel rushed comes down to having a system your servers can actually follow.

If you want to increase average tickets, improve the guest experience, and build stronger systems around your service, that’s exactly why we created the FREE Average Ticket Multiplier.

Comment “TICKET” and we’ll send it over.

13/09/2026

“I’M SHY” is not an excuse for poor hospitality.

Serving is a performance.

And every performance has standards:

Eye contact.
Energy.
Enthusiasm.
Volume.
An approachable face.

That doesn’t mean every server needs to be loud, bubbly, or over-the-top.

You can be laid back AND warm.

You can be introverted AND engaging.

You can have a quiet personality AND still make complete strangers feel comfortable.

But “this is just who I am” cannot become an excuse for ignoring the requirements of the job.

Every profession requires you to develop skills that might not come naturally.

In hospitality, one of those skills is making people feel comfortable, welcomed, and cared for.

I’ve trained every type of personality imaginable.

Some people take longer to come out of their shell than others.

But they CAN get there when the standard is clear, coached, practiced, and non-negotiable.

Restaurant owners and managers:

If your staff is playing the “I’m shy” card, the answer isn’t lowering the standard.

It’s better training.

If you want to develop servers who can confidently engage guests, create stronger experiences, and ultimately drive higher checks, comment “TICKET.”

We’ll send you the FREE Average Ticket Multiplier, designed to help your team increase check averages through better service, stronger recommendations, and intentional selling.

13/09/2026

Do you know that the environment shapes your standards?

12/09/2026

With our Head Chef 🫡❤️👨‍🍳

Thank you always for all your compliments. Since your 1st and still complimenting on your 6th visit. ❤️

Happy to know that we always made your stay memorable. ❤️❤️❤️

12/09/2026

12/09/2026

Why choose Hiraya Restaurant? ... ❤️👨‍🍳

On behalf of our team its a pleasure serving everyone tonight 🫡🫡🫡

Maraming Salamat. ❤️❤️❤️

To our team, Kudos for a service well delivered 🫡🫡🫡

09/09/2026

👨‍🍳❤️👨‍🍳

To the team behind Hiraya , thank you and always we value your work and efforts , your hardwork means alot to us 👨‍🍳👨‍🍳👨‍🍳