Hospitality Services

Profitability and Up Selling

Are your servers and bartenders transaction oriented (Can I get you a drink?) or service oriented (Can I start you with a nice cold glass of XXXXX?)? Does your staff understand which menu items are your most profitable?

High Margin items = higher cheque size = higher value in tips= more satisfied staff = better staff retention = lower training costs = more profit!

Let us help you design a training program for your staff that teaches the benefits of up-selling to higher profit menu items

Higher profits are a Competitive Advantage!