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."
