You want to tell people that the spices will transport them to an exotic place; that the mushroom and wet leaves in the wine remind you of going camping in the autumn; that a few appetizers for the table would be great to share so everyone has a little something to try without spoiling their appetite. It’s not about necessarily about the food or drink itself but how someone will feel when they have it. Sell the experience, not the thing
Read MoreIt's a good use of time to learn as much as you can about the different offerings that guests can enjoy. Avoid getting overwhelmed by taking things one step at a time. The more you know about your menu, the higher your sales will be because guests trust you to lead them on an amazing experience. Happy guests and higher sales mean higher tips!
Read MoreUnderstanding this idea helps us better manage the guest experience, particularly regarding first-time diners. In retail they talk a lot about "conversion," a word we don't use in our restaurant vocabulary. What they mean is to convert a person walking who has come to browse into a paying customer. Well, we need conversion, too! We need to turn first-time diners into regulars.
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