5 Tips to Master Upselling in Your Restaurant

[@jonnytables]

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

[@alexsuarez7017]

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.

[@DaveAllredTheRealBarman]

Look at that, someone who actually executes smart strategies. Very cool Alex. Love the high-end whiskey sell too.

[@harshad9212]

Very halpful

[@pankil6395]

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

[@johnsalchichon4822]

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.

[@DaveAllredTheRealBarman]

Thanks for the input John. What you are talking about though is an exception to the rule. Yes, you can find situations which contradict a rule, but the point here is that 95% of the time, premium liquor produces more profit than well liquor. The purpose of these lessons is to implement strategies and tactics that help you be more successful in the long run, not find anomalies that contradict those successful strategies. Does that make sense?

[@cerberus3426]

Sounds more like your restaurant isn't pricing their drinks correctly.

[@vamshikrishna1396]

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