5 Tips to Master Upselling in Your Restaurant

One of the most powerful profit-increasing techniques on the planet for bars and restaurant is upselling, yet it is also the most overlooked tactic. Or more accurately, it isn't enforced properly or with enough consistency.

In this video I'm going to give you 5 awesome tips for upselling that you can use to train your staff. They are simple, yet highly effective. The only thing is that you have to follow-up and enforce these tactics and make sure they are in your daily business systems or you will not reap the rewards. Enjoy!

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[jonnytables]

The spirits preference i use all the time. Works well and so easy and you are catering to their needs. Everybody wins!!

[alexsuarez]

You have no idea how many desserts I sell. You made me laugh when you mentioned to go. I say “here is our dessert menu, if you are too full for a dessert I recommend taking one home for that late night sweet tooth! And I sell almost everyone. Quick tip take the bread away early, don’t ask. Second tip, sell high end whiskey or scotch as a dessert. High end like Angels Envy Cask Strength. Or Poppy. Thank you. My names Alex and I look forward to seeing you again soon! Drop business card.

[pankil]

I want to buy your course but I don’t have credit card, please help me out i do have debit card

[johnsalchichon]

Pushing premium liquor doesn’t always increase bottom line. For example: house tequila might cost me .90 cents for 2oz but I can sell it for 6-7-8 but patron costs me 6 bucks for 2oz. I may sell it for 12-13-14-15 but even then I’m not really make more money. The server might but not the business.

[vamshikrishna]

Hello sir, this is me again... How do i cantact you