Magic sales driving:
Implementing sales techniques in your restaurant
Do you think sales are magic? In a sense, you are right because you create magic with your positive impression of your restaurant and its restaurant.
Management and employees need to manage sales. The staff of your service is your main sellers. Kitchen workers should be motivated to provide quality food for your guests. Management should keep both parties informed and make sure that the atmosphere for each client is a positive experience. There are two key elements that we see as magic that can keep staff on the move and positively motivated: the “WOW Service Steps” and the “Pre-Shift Rally”.
At first, each server should understand that they are sellers, and they will create more tips and happy guests by selling menus. This means that each server must know the menu inside and out. This is due to proper training of the servers and the motivation of your managers.
How many times have you visited a restaurant, and the server completely forgot about the knowledge of the menu? Does this create the magic you want in the service? How about a server that quickly answered your questions about the menu? This is the magic of the WOW service you need to create in your service staff.
WOW service steps
There are many aspects in training your waiters and waitresses. They are mainly summarized in an easily remembered WOW Steps of Service format. Do your servers know and use WOW Steps of Service? If so, you are ahead of the game. The following is a brief overview of those commonly used steps:
- Greeting - Place: Make sure every guest is welcome as soon as they arrive at the restaurant. You can even add more talent by opening the door and welcoming them as guests. Reassure your guests as quickly as possible. Customers hate to stand at the door when there are many open tables in sight.
- Tell- Sell: Tell the guests about the menu to sell the menu. This is a key factor for all attendants. Waiters and waitresses should be immediately notified of any changes in the menu and in the case of special promotions. They should know the menu completely. They should be able to answer any guest questions. They should also know what they like about the menu, and what popular items on the menu. They have to sell the menu. Think, in the head of a guest, by proposing a menu item. If a guest says that they do not like this item, then they should ask the guest if they like some type of food - spicy or soft, fried or fried, and the like. Their questions push the thoughts to the guest’s voice and create the feeling that the server really wants to please this guest, which should always be the case.
- Ring with you: Ring in food immediately. Each server must be trained in how you call orders or place orders in the kitchen. If you have a point of sale (POS) system, each one must be trained so that they know how to call in order. If you use paper checks, make sure that you have developed a system so that the flow from the guest to the kitchen, back to the guest, and then to the register is smooth. The clearer the check and information in the kitchen, the better the kitchen can prepare food as it was requested. Baby food should be prepared and served first when possible. Waiters and waitresses should give any special instructions for kitchen personnel. Then, as soon as the food is ready, it should be delivered to the table - hot, hot, cold, cold food. If he is sitting, then the temperature will not be as it should be, and this can create customer complaints. Who wants a cold steak? Serve it fast. Teamwork is perfect - everyone should deliver food to the table. If this server is busy and cannot deliver it quickly, then someone else has to deliver it, and then this server checks as soon as possible to make sure that the guest has received everything.
- Return - Refueling: After two bites or less than two minutes, the server should check to see if the guest is satisfied with the food. Even if the guest says that everything is in order, the server should read its language and body expressions and ask questions if they doubt the level of guest satisfaction. Refill drinks when the glass is half full. Do not wait to see an empty glass or a guest to ask for a refill. The server must be proactive and replenished before being asked. They should also check food and remove any empty plates or glasses.
- Tell - Sell Desserts: Before guests finish eating the main course, the server must offer a dessert item. Put the idea in the guest’s voice, saying, “Save a place for one of our delicious desserts.” Servers should not just ask if the guest wants desserts. The server should say something like: “We have these moist delicious chocolate cakes, which are baked from a local bakery. If the guest says no, they can also ask about their favorite guest dessert. If the guest says that they are also a full dessert, the server may offer a box for dessert later. If desserts are ordered, they should be removed immediately. If the dessert order is not set, the server must ensure that the guest check is complete.
- Check back - Check: Within two bites or within two minutes the server should check for dessert with a check already counted. If the guests are satisfied with the dessert or do not order dessert, then the server can put a check. If you have server control pads, place them in a vertical position. This serves two purposes: it is easy for the guest to check the receipt, and it is also easy for the server to know if the guest is ready to pay when the control panel is no longer in an upright position. Make sure the server has provided boxes for execution, if required, or offer them if there are a lot of products left. The server must immediately deliver these boxes.
- Receive - Reset: The server must return to receive payment. If it is a credit card, they must process it immediately and return it to the guest for signature. The server should also invite the guest to return to the restaurant and thank them for their visit. Then, as soon as the guests left the table, the server should reset the table within two minutes so that the next guests could be indicated.
These steps are easily recognized by your employees. Different restaurants may differ in their style of service, but these steps can be used or adapted for any restaurant. Consistently following these steps will create the right impression on your guests, and they will want to return.
Alley preliminary change
Management is solely responsible for sales in your restaurant. They need to motivate your employees properly and communicate effectively.
15 minutes before any peak period, management must hold a rally to inform employees. Always make sure that the rally is optimistic and positive, as negative comments will lead to the disabling of the team and will definitely affect guest services.
- The focus of the day
- Feature or feature of the day
- Proposed sale of a specific product
- Recognize any employee who performed duties and responsibilities
- Uniform match
- Contest server and / or cook
- Reservations for large groups are scheduled.
Management should design a great and interesting atmosphere for the shift.
Reward employees:
- Free food
- Movie tickets
- Lottery tickets
- Gift card
Believe it or not, your guests will listen and observe management and staff. Good interaction between management and staff leaves a positive perception of your restaurant.
Happy employees who love their job and really want to come to work will be more experienced and will design a positive aura in the eyes of the guest. Happy employees make a positive impression on your guests.
It doesn’t matter that the guests are always right, even if they are mistaken. Make sure every guest is satisfied. Your atmosphere, food and attendants will impress the guest. Every positive impression from your customer on your restaurant is the magic of a repeat business to stimulate sales - happy customers lead to higher sales!
