How to increase restaurant table turnover rate? Experience with front-of-house flow and back-of-house coordination

I used to focus on how fast the servers were moving when trying to improve table turnover, but I later realized that the bottlenecks are usually in the flow and information gaps. From the moment a guest sits down to ordering, from ordering to the first dish, and from clearing the table to resetting it—if any of these three stages is left unattended, the table will sit empty. I now break down…