Mario Villegas Seattle - Train your staff in the art of up selling. Program items and times for upselling; for example, Instead of asking what customers want, offer suggestions and frame them as personal recommendations: "I sampled the new mango mojito last night, and it's my new favorite cocktail." Another tactic is to frame a beverage as a unique, temporary opportunity: "We use in-season fruit in our sangria. This week we have locally grown apples." Lastly, offer top shelf options when customers request a cocktail. When they order vodka, ask "Do you have a preference? We have Grey Goose."
Be sure to keep a tapas menus in clear sight of patrons. Patrons might come to your bar d with the idea of just drinks, but after a round or two that tapas menu strategically placed in front of them might start to look tempting!
Instruct your staff on the best food and drink pairings. What drinks go well with your appetizers? What wines pair best with your entrees? Offering knowledgeable suggestions will be viewed as caring rather than a sales pitch. Lastly, train staff to notice undecided customers. If someone has looked at their menu for an extended period of time, a simple "Can I suggest one of our specials?" Always is appreciated by the customer.
By Mario Villegas Seattle
Be sure to keep a tapas menus in clear sight of patrons. Patrons might come to your bar d with the idea of just drinks, but after a round or two that tapas menu strategically placed in front of them might start to look tempting!
Instruct your staff on the best food and drink pairings. What drinks go well with your appetizers? What wines pair best with your entrees? Offering knowledgeable suggestions will be viewed as caring rather than a sales pitch. Lastly, train staff to notice undecided customers. If someone has looked at their menu for an extended period of time, a simple "Can I suggest one of our specials?" Always is appreciated by the customer.
By Mario Villegas Seattle
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