In this case, it is recommended to invite the guest to offer snacks if the main dish ordered takes some time to cook. This is the sale of additional ingredients, sauces, syrups. Crosselling - the technique is aimed at increasing positions in the menu. Another example is the inclusion in the menu of an author’s recipe from a chef, a signature dish at a price higher than similar ones.Ģ. That is, your employees offer the guest a more expensive version of the dish.įor example, pizza is offered with a larger diameter, or a double portion of the dish. In the restaurant sector, there are two sales techniques that business owners can use to increase the size of an average check.ġ.Upselling - a technique aimed at increasing the cost of dishes. The ability to pay by credit card (the average check on the card in most cases differs from the average check paid in cash in a big way). communication with the restaurant staff.discounts and special promotional offers.And for this it is important to understand what factors have a direct impact on this indicator in the direction of increase and, conversely, decrease: To increase the size of the average check, it is necessary to carry out complex, rather complicated work. Example: daily revenue is 50,000 rubles, 200 checks have been broken, average check = 50,000 / 200 = 250 rubles.
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