44. The EASIEST UPSELL | Restaurant Marketing

The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

In the last couple shows we’ve been talking about UPSELLING and making some dough! 

We talked about: 

• The math behind upselling
• 5 Reasons why your people are not consistently upselling (links in the show notes) 
• Today, we are talking about the EASIEST upsell! 
  • It would require minimal training
  • Minimal script 
• 8 out of 10 customers say yes to!
  

The easiest upsell is the 2ND Drink! 

Upselling the 1st Drink: 

• Describe the beer, or wine 
  • This would require our servers to know the description of each of our beers and wines 
• Know what it pairs well with 
  • This would require our servers to know what beer and wine pair well with what dishes and why 
• Samples 
  • The drink cost 
• Some folks don’t drink no matter how great our people sell! 
  • Hearing No’s 

Upselling 2nd drink: 

• No need to describe the beer or wine! 
• No need to know what it pairs well with! 
• No need to give any samples! 
• The customer clearly drinks beer and wine! 
• How to sell? 
  • As soon as the customer has around 1 inch left 
  • Smile, give eye contact and just ASK:
    “May I get you another one?” 
  • 8 out of 10 people will say yes to the 2nd drink! 

DOUGH MAKING PLAN: 

• Ask your servers to tell you the difference between the 1st vs the 2nd drink!
  So THEY come up to the conclusion of how easy it is to upsell the 2nd drink!
• Track how many beers/ wine you sell per week AVG.  
• Do the math: 
  • AVG 50 beers at $5 a pint weekly = $250/ week x 52 = $13,000/ yr
  • If we sell 25 beers more at $5 = $375 x 52 = $19,500/ yr  #WinWinWin
• TRACK, REWARD! 
• Email me and let me know of your results! I’d love to celebrate with you

SUBSCRIBE - next show we are talking about the biggest mistakes our servers make when it comes to upselling 

Back to work and make some DOUGH 

// WHO:Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering.   They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience. They believe every restaurateur deserves owning a restaurant that does not own them. // Need help with your restaurants marketing strategy? Let’s chat. Email us at: MakingDoughShow@gmail.com// 

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