Toast Restaurant Management Blog 

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Jackie Sabol

Jackie has been a part of the hospitality industry for 16 years. From front desk attendant at a truck stop motel in southern NJ, to fine dining server at the Museum of Fine Arts in Boston, she’s seen it all. As a business development manager at Toast, she is able to feed both her love of hospitality and her inner nerd by connecting F&B business owners with great technology. When she’s not at Toast, she can be found talking with her mouth full at any of Boston’s fantastic eateries.
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Recent Posts

By: Jackie Sabol January 5, 2017

Foodie Culture in 2017: What Restaurants Should Expect

Industry News & Trends

With 2016 waving goodbye, many people are looking forward to seeing what the next 12 months will bring. Consulting..

By: Jackie Sabol November 25, 2016

Restaurant Lingo (And How to Use It) for Newbies: Do You Know It?

Restaurant Management

Upsell? On the fly? Dead plate?


If you’re thinking about opening a restaurant without a lot of restaurant..

By: Jackie Sabol September 23, 2016

The 4 Most Important Hospitality Skills You Will Need By 2020

Restaurant Management

In this frenzy we all know as the restaurant industry, it’s easy to assume that staying in business is as simple as..

By: Jackie Sabol August 18, 2016

The Pros and Cons of New Restaurant Minimum Wage Rules

Industry News & Trends  |  Restaurant Metrics  |  Restaurant Training & Hiring

Minimum wage is a hot topic in today’s political climate, and any major hikes can be a challenge to accommodate for..

By: Jackie Sabol June 13, 2016

Restaurant Failure Rate: What it is and How to Avoid It

Restaurant Management

According to a study by Cornell University, the restaurant failure rate is about 26.16%.

In the face of the high..