Boost your Restaurant Sales by Up-sell to Existing Customers
Your servers should be suggesting appetizers, desserts, and gift cards. Are they? A lot of servers simply ask ”Can I start you out with an appetizer?” This puts the server in a bad position if the customer says no as they can’t really ask again without running the risk of sounding pushy or becoming annoying. When it comes to suggestive selling you want to follow these 3 steps.
3 Simple Steps to Market your Appetizers
- Inform – Tell the customer that you have appetizers when handing out the menu by saying something like “Be sure to check out our appetizer section, they are amazing!”
- Testify – Before taking the order preferably before the customer makes up their mind, you want to testify by saying something like “you should try the Crab stuffed mushrooms with the lobster sauce they are my favorite!” Be descriptive when testifying but keep it short
- The Close – Now is the time to ask for the sale “so can I start you out with an appetizer?”
The idea here is to get the customer to think about the appetizer without forcing them to make a quick decision.
Now that you sold an appetizer to your table, it’s time to think about dessert. Before the meal is brought to the table you want to put the idea of dessert in their minds while they are still hungry. We are going to use the three steps again but with a little twist.
3 Simple Steps to Market your Desserts
- Inform – Go back to the table to let them know their food will be ready soon or to see how the Appetizer is say something like “I was in the kitchen and they just pulled the apple pie out of the oven it smells so good”
- Testify/Close – When you return to check the table say something like “we have some of the best pastry chefs here, our desserts are delicious. “Can I bring you a piece of pie?” Now if the customer says yes, great! If they say, no it’s ok, because we will take one last shot before they pay the bill.
- 2nd offer – When the customer asks for the check casually ask “So are you sure you don’t want that piece of that pie? I can put it in a small box so you can take it with you for later.”
Up-selling in a restaurant is like any other type of sales. If you train your servers properly to use suggestive selling they will market more appetizers, desserts, and gift cards. This leads to larger checks, higher tips for servers, and retention of those servers along with more revenue for your restaurant. You don’t have to follow this pitch word for word, make it your own and work it into the conversation naturally. Also, people are more inclined to buy from people they like so remind your servers to be polite, friendly, and smile, smile, smile!
EdgeServ POS Releases Version 2020.5 with Pay at the Table Applications, Utilizing the PAX A920
SARASOTA, FL – EdgeServ POS today announced the release of version 2020.5 – with their exciting new, fully integrated, Pay at the Table solution.
This release utilizes the PAX A920 and an EdgeServ PAX App that is downloaded to the device from the Pax Store.
- The app interfaces with the POS system to allow a restaurant employee to log in and select a ticket for payment.
- The employee can accept the card from the guest, process the payment, and print vouchers for tip and signature from the device printer.
- The employee can also select the ticket and hand the device to the customer for the customer to complete the payment.
In addition, the 2020.5 release includes an Offline Store and Forward feature on the PAX A920, for the times that internet or communications to the processor are lost.
Gyula Lukacs, CEO of EdgeServ POS, said, “We are excited to release EdgeServ 2020.5, with our new Pay at the Table features. This true Pay at the Table application is something that restauranteurs, customers, and the reseller community alike have wanted and needed in the hospitality marketplace. Because of our reseller strategy and payment agnostic solutions, we strongly believe EdgeServ is the best product for POS Resellers.
Michael Tash, VP, Customer Relations of Frederick, MD based Essential Systems Solutions, said, “True Pay at the Table will help our local restaurants be more efficient as well as making their guests feel safer”
Chandra Spary-Kontinos, CEO, Card Systems, Inc./EdgeServ SWFL said, “EdgeServ’s Pay at the Table eliminates the need for a waiter or waitress to hand over their iPad and their customer’s card never leaves the table or their hand.”
Yassar Vargas – POS Channel Manager – TechXmart LLC said, “One more step into the future!”
About EdgeServ POS:
Founded in 2013, EdgeServ (formerly known as Synetouch) is based in Sarasota, FL. In 2019, a group of passionate veteran resellers acquired an ownership interest in the product and rebranded as EdgeServ POS.
EdgeServ 2020.5 is a completely redesigned point of sale restaurant software solution created for resellers by resellers who have decades of point of sale industry experience.
Through the Reseller Collaboration Company, EdgeServ POS offers a reseller program that enables new resellers to earn ownership in the company. “VARs can now earn equity in the product that they sell and support. This provides a great opportunity for resellers to increase the value of their business,” said Hunter Allen, President of Cervion Systems, an EdgeServ POS reseller and a member of the Reseller Collaboration Company.
Chef Adrianne Calvo’s Miami restaurant is thriving during a pandemic and she also opened a new restaurant last summer as well.
See her interview and tips for restaurants of all sizes.
When many restaurants were feeling the pain, and giving up, Adrianne Calvo of Chef Adrianne’s in Miami, morphed her business. “We were pivoting on a drop of a dime”. When only takeout was allowed, we only did take out; when seating was only allowed outside, we conformed. They did the best they could to serve their clients by following the guidelines. Given the restrictions in Dade county, a hot spot, they persevered. The key was following those guidelines, keeping their customers safe, and staying connected through social media.
Her advice is to “stick to it and remember why you opened your restaurant in the first place, it’s not easy and you must act fast”. They shifted their focus and indeed acted fast. As long as we persevere we will survive, people will always want to socialize and celebrate.
She created 200 new jobs and, in June, opened her new restaurant by defying the odds. She never thought she would open these restaurants as take-out establishments and now, she is more successful than ever.
What can you learn from Calvo?
- Stay positive and pivot your business
- Offer take-out, curbside, or create pre-prepared food for customers to cook at home
- Stay connected via social media and display your menu online
- Collect data to offer specials for anniversaries, birthdays, and holidays
- Make your establishment feel safe and clean
- Optimize your staff with an efficient POS System
Chef Adrianne reminds us that people will always want to “celebrate birthdays, anniversaries, milestones and just everyday living”. Let’s face it we are social creatures and we will get back to a new normal, whatever that is.
How will you as a restaurant owner pivot? Will you grow your business or change your business model? The choice is yours and we are here to help you grow as we navigate these times together, call us or email us.
Governor Ron DeSantis announced phase 1, the first steps to open Florida
The Governor held his press conference this afternoon and announced phase 1 of reopening May 4th. He is allowing certain industries to open with restrictions. “We need to focus on facts and not fear,” DeSantis said in a news conference today. He also stated that this will be a gradual reopening with all but Broward, Miami-Dade, and Palm Beach counties in Phase 1
Here is a quick snapshot:
- Essential businesses will operate as usual
- Elective Surgeries can resume
- Outdoor Seating for Restaurants is permitted with the 6-foot social distance requirement
- Indoor Seating is permitted at 25% capacity
- Retail Businesses may open with 25% capacity
- Bars, Gym & Salons are still prohibited from opening
This is great news for the sunshine state, however, we all need to be aware and take precautions. Our restaurants and retailers that have been offering curbside pick-up have been extremely cautious. The Blue Coyote Supper Club protected its diners with sanitizer, gloves, and instructions outside for customers protecting their staff and patrons when picking up orders. Their Clover Station faced customers with NFC enabled to creating a touchless environment. They also offered onetime use disinfected pens, to protect all. Another great example of the new normal we will all be faced with in the years to come.