Saturday, February 27, 2010
When Upselling This Word Works For Me
One thing I am really focusing on is selling the feature martinis which go over $8.00 a drink. But another reason for the higher cheque average is my forte has always been on upselling the size of the steak. You might not get people ordering appetizers or desserts so your only shot is getting them a bigger entree.
Let's say the guest orders an 8oz sirloin. I will answer back with a , "do you want to upgrade that to a 12 oz?'
This is not to say the 8oz is inferior but a 12 oz would satisfy you more. At least this is the impression it gives. When I ask , the guest thinks about it for a moment then a lot of the time they will go with a 12 oz. Then if you are good enough to get them a dessert and coffee later up goes the cheque average dramatically.
So when selling add-ons or upsizing the steak use the word , "upgrade." It denotes a superior meal experience.
Radio talk show host of "The Hospitality Industry News Network" and author of "You Only Live Once" about his early years traveling around and working on ships and foreign countries Steven blogs about his thoughts on the restaurant industry as he sees it today.
Check out his web site at www.stevennicolle.com for more information.