Upselling and cross-selling are two basic but critical strategies for increasing sales. At it's most basic level, it’s about changing the selling behavior of your staff members and servers as well as the buying behavior of your customers. Customers often visit F&B establishments because they want to treat themselves, as a waiter it’s your job to suggest the best food and beverage options for customers to ensure they have a great satisfying meal and experience in the process!
Topics: Hotels, Managers, Staff, Restaurants, Bars
Topics: Operations, Managers
There is a delicate balance in food service when it comes to profit and menu pricing. Increasing prices too quickly could cause concern with your customers, while not increasing prices could cause issues with your business model. Don’t lose heart though! There are plenty of ways to increase profit without increasing the prices on your menus.
Topics: Operations, Managers
For many, food allergies are a way of life and put considerable strain on their ability to go out for a meal with family and friends. To be clear, we often refer to things like food allergies and food intolerances, you should know the key difference.
Topics: Health and wellbeing, Managers, Staff
The Festive season is synonymous with family get-togethers, parties, lots of food and of course drinks. But, for those working in the hospitality industry it also means plenty of guests, an overload of orders, and quite possibly a few people who get a little too carried away with the extra “cheer”.
Understanding what to do when things get out of hand can not only prevent accidents from happening within your business but also ensure the safety of your guests and staff for the entirety of the night.
