Up-Selling vs. Overselling: 5 Tips for Getting it Right

publication date: Jul 26, 2013
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All restaurateurs want their wait staff to increase sales by higher guest check averages where the average check/per guest ends up higher if you use these suggestive selling techniques. The benefits to the operation are higher sales with the same number of covers and an increased bottom-line. The benefits to the servers are an often dramatic increase in tips, hence improved wait staff morale. Maren shares how to do it successfully without overselling.

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