10 Quick Tips On Upselling

I just finished coming back from a road trip all across Florida and was actually able to visit various different promising looking restaurants. I also inquired some great information and content from some interviews I hosted with some of the top performers in these establishments. You guys should definitely be looking forward for that.

I figured I’d like to offer a brief snippet of some of the tips I’ve gathered and throw out a quick but very useful 10 bullet point post on Up-selling.

10 Trusted Quick Tips on Up-Selling!

1.

Never up-sell merely to build the check. Do it to improve the dining experience always.

2.

If your restaurant permits it, ask If you possibly can Assemble an appetizer platter and serve it family style. If your establishment doesn’t do it, recommended that they do. You’ll sell much more appetizers that way.
3.

If 2 or more individuals are drinking exactly the same wine by the glass or wine by the bottle, and one or even more of them gets a little low on wine during the middle of the entree meal, offer to split one glass of wine for them “to be able to finish your meal”. You’ll most likely sell that last glass 25 – 50% of the time whereas, in the event that you ask them should they desire one glass of wine, chances are they’ll say no.
4.

If the guest has been drinking alcohol and they also order coffee, ask always, “Are you interested in Bailey’s or Frangelico with that”? You’d be amazed how frequently it is possible to start to see the guest think, “I wish I had thought of that idea”. Furthermore, when soliciting coffee, try out this – “Would you be interested in coffee, espresso, cappuccino, port or an after-dinner beverage”?

5.

Point out specifics. Don’t ask, “Are you interested in an appetizer”? Rather, ask, “Would you like the crispy hot, sizzling Mozzarella sticks along with the house made marinara dipping sauce”?

6.

Don’t allow a selling chance pass you by. If it’s a wedding anniversary, question if they’d like champagne. Should they order pie, inquire further if they’d enjoy it ala mode. If they do not purchase a salad and proceed right to the entree, Question them if they’d prefer to split a soup or salad “just to offer you something to munch on while we prepare your entree”.
7.

Whenever a customer orders a mixed drink, suggest a few name brands always. “I’d just like a screwdriver, please”. “Are you interested in using Absolute, kettle one or do you have a favorite”?

Along those lines, an excellent approach would be to limit the selections. Rather than adding “do you have a preferred option?” simply say, “Kettle One or Grey Goose”? Make them choose. This is known as a common product sales technique that functions very nicely. Men and women sometimes rather take the road of least resistance.

8.

If someone requests a brand name that provides upscale variations, know them & ask the guest if they’d like that instead. For example, Tanqueray has their normal brand and many other more expensive brands (Tanqueray 10 and TanquerayRangpur are some i can think of). Jack Daniels provides their Single Barrel and Gentleman Jack brands. So, my regular reply when somebody orders Jack and Coke is usually, “Jack, Gentleman Jack or Single Barrel”? When somebody orders Tonic and Tanqueray, I always inquire further Tanq or Tanq 10″? In the event that you employ this plan, you’d better know very well what the distinctions are between them all and also articulate them.

9.

This works for many people but you have to practice it and craft it like an art. Tell them, “Allow me to get you some of our fantastic nachos for the appetizer”. If you’re feeling comfortable with stating this, I’d say, go that route, because it’s about the confidence and assertiveness that you instill in the customer that they are allowing you to tell them what they should order. It’s rather tricky at first but wonderful once you get a feel for pulling it off. I personally know servers who can do that flawlessly (including myself) – possibly you’re one of these individuals. The beauty is if you’re not, you can practice and train yourself to be overtime.

10.

Going full circle from tip #1, become an counsel to your guest. They don’t usually know your restaurant’s strong points. Play to those strengths. And don’t hesitate to recommend something more costly. Just don’t apply it because it’s more costly. Always consider the guest while you’re up-selling.

Hope you enjoyed that. If you are interested in delving deeper into the whole concept of up-selling and actually discovering the science behind proper up-selling along with receiving in-field tested examples CLICK HERE NOW.

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Talk to you soon!