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Upselling and Suggestive selling in different restaurant

Suggestive selling in restaurants is similar to restaurant upselling, and the terms are sometimes used interchangeably. However, upselling specifically refers to instances where staff suggest an upgrade or add-on. While this may not always seem easy, knowing how to upsell is easier than you think. For example, it could be as simple as encouraging guests to make their meal a combo.

almost of the restaurant is have they same technique for upselling and suggestive selling strategy.

1. Better Customer Experience It truly is the little things that count. When you wow your guests with a great meal (something you know they’ll really enjoy), you improve their overall experience at your restaurant. And experience is important to get right, considering 73% of consumers say it influences their loyalty to a brand. In addition, happy guests often lead to repeat business and word-of-mouth recommendations. Developing a reputation for outstanding service and making great menu recommendations through suggestive selling means that it’s worth the effort to master.

2. Happier Restaurant Staff Employee retention is critical for any restaurant. With industry turnover rates between 82% and 150%, keeping your staff happy should be a top priority. What better way to keep your team satisfied than by empowering them to increase their check sizes and the amount of tips they take home at the end of every day? This is where suggestive selling comes in. With the proper training and a little motivation, your servers can reap the benefits of this sales technique.

3. Larger Check Sizes Although suggestive selling typically only increases each individual guest’s bill by a small amount, the cumulative results can amount to growth that equals nearly a third of your existing revenue. Imagine what you could do with that cash – would you hire more staff, upgrade your menu, launch a new marketing campaign? The possibilities are yours to explore.

Suggestive selling not only helps your restaurant make money, it also helps you save money by driving repeat business. It’s been estimated that keeping current customers is five times more cost effective than attracting new customers. Suggestive selling through a loyalty program can help you re-engage the customers you already have, so they’ll return to your restaurant time and time again – ultimately boosting your bottom line.Suggestive selling not only helps your restaurant make money, it also helps you save money by driving repeat business. It’s been estimated that keeping current customers is five times more cost effective than attracting new customers. Suggestive selling through a loyalty program can help you re-engage the customers you already have, so they’ll return to your restaurantSuggestive time and time again – ultimately boosting your bottom line.

8 Suggestive Selling Techniques for Restaurants

1. Ensure Your Staff Know Their Stuff

Nothing stops rapport building in its tracks like a server shaking their head at every menu item a guest asks if they’ve tried.

Set your team up for success with suggestive selling by taking the time to make sure they have a deep understanding of your menu, and that they’ve actually sampled most of the food and beverage items you offer.

You can make this process fun by hosting a tasting event for your staff. This way, when a diner asks your server if they’ve tried the brisket sandwich, the answer will be a confident, “Yes, but the rack of ribs is even more amazing! Do you want to give it a try?”

Guests appreciate personal recommendations, so encourage your staff to suggest menu items that they themselves love – but only if it makes sense, of course.

2. Play Matchmaker

On the topic of recommendations, your servers should be well versed in which dishes have similar flavor profiles so they can make helpful suggestions to guests based on the meal the customer was initially planning to order

This expertise can help make the suggestive selling process feel natural and effortless, like an inevitable conclusion. It will also help establish your restaurant’s reputation for superior service from a knowledgeable front-of-house team.

Bonus points if you suggest a fun upsell in addition to your suggestive selling approach. For example, if a guest has their eye on fries, you could point out the sweet potato fries on your menu, then float the idea of pairing them with a curry dip. Your guests are sure to remember something creative, and they may even mention it to a friend or two.

3. Ask Your Guests Questions

The benefits of this suggestive selling technique are twofold.

First, when staff ask your diners questions, it demonstrates interest and reinforces your restaurant’s commitment to the customer experience. Taking the time to engage in conversation shows that your employees aren’t simply worried about rushing off to the next table.

Second, asking questions is one of the best ways to gather information about your guests straight from the source. According to Groupon, asking “Hi, have you been here before?” can boost sales by up to 16%. And, asking about your customers’ food and beverage preferences better equips your servers to make customized suggestive selling recommendations.

4. Offer a Restaurant Loyalty Program

Not only is it more cost effective to retain an existing customer than to acquire a new one, but existing customers are often more valuable to a restaurant’s bottom line. Creating a restaurant loyalty program can encourage your guests to dine with you 20% more often and spend 20% more than they would if they weren’t part of the program.

Rewards-based loyalty programs are also popular among diners because the more they spend at your restaurant, the greater rewards they earn. This makes loyalty programs an ideal opportunity for suggestive selling. For example, your servers can recommend items that may be a bit pricier, but offer higher rewards points to your guests. You can also build this feature into your online ordering system so your guests can earn points on specific takeout and delivery items as well.

5. Use Technology to Help Drive Sales

Mastering suggestive selling techniques involves understanding how to leverage your restaurant tech to help you increase revenue. For example, you can add prompts to your point of sale (POS) system to serve as a reminder for your staff to suggest items that guests may not have thought about.

Your POS system can also take suggestive selling straight to your diners. If your menus are on mobile iPads, servers can show a photo of any menu item to entice your guests to make room for a decadent looking dessert they weren’t even considering.

In addition, quick service restaurants should consider implementing self-ordering kiosks that can automatically prompt guests with options they might not have considered or different variations on their order that they might like to try.

6. Get Your Restaurant on Delivery Apps

Takeout and delivery have exploded in popularity due to the COVID-19 pandemic. Luckily for restaurateurs, suggestive selling is built into many delivery apps and online ordering platforms, which often showcase best sellers or daily specials right at the top of your online menu. This clever design can encourage guests to choose dishes they might not have considered, instead of immediately selecting what they had originally intended to order.

These third-party apps also help you expand your potential customer base. As public health regulations continue to evolve, and considering that more than 40% of Americans report they’re highly likely to order from restaurants during lockdown, exploring delivery apps is a way to get more eyes on your menu and use your suggestive selling tactics.

7. Use Customer Data to Personalize Your Offers

Leveraging tech like restaurant reservation software enables you to create guest profiles that include food and beverage preferences. This way, the next time a guest dines with you, your server can make a personalized suggestive selling recommendation based on the guest’s profile. For instance, if you guest ordered a seafood dish last time, why not suggest your pricey but delicious seafood special right off the bat?

Tailoring your suggestive selling approach to each individual guest is an excellent way to impress your customers, and increase the likelihood that they’ll opt for the dish you’re trying to suggest – even if they originally intended to order something else!

8. Document Your Plan and Make it Fun

Getting your suggestive selling strategy down on paper and incorporating your revenue goals will help ensure you stick to your plan.

Start by bringing your team into the loop so everyone understands what’s expected of them and can work toward a shared objective. Make suggestive selling part of the onboarding process for new staff, too.

You can also try sprinkling a little competition into the mix to incentivize your staff to kick their suggestive selling into high gear, while making it fun. Use your POS to track your total sales by server, and reward the highest earner with a prize.

You may also want to develop a similar strategy for using suggestive selling in the takeout and delivery side of your business, so you can make the most of your online ordering system and any third-party delivery apps you’re using.

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Three Famous Restaurant In Asia

Spiral Restaurant

If you’ve had a staycation at this hotel, then you definitely know that the rooms are just the tip of the iceberg. The one that takes the cake here is none other than Spiral Buffet: one of the best, grandest, and most extensive buffets in the metro.

A buffet that has 21 ateliers a.k.a stations, Spiral Buffet in Sofitel Manila serves up a wide selection of food from vegetables to fresh seafood and even quality staple dishes from countries from all over the world. It’s not only a a go-to place for when you want a taste of the world but it’s also a go-to place for foodies who want to indulge in food you normally can’t find in other all-you-can-eat restos in the metro.

The flagship restaurant of Sofitel Philippine Plaza Manila, Spiral first opened its doors in the year 2006 and has evolved making its mark as the preferred dining destination with the richest selection of international cuisine and the restaurant of choice for seasonal offers, gatherings and special occasions.

Sofitel Philippine Plaza Hotel CCP Complex 1300, Roxas Blvd, Pasay, Metro Manila

Odette Singapore Restaurant

Odette Singapore restaurant at the National Gallery has won a lot of accolades in the short span of five years. From zero to three Michelin Stars. Unfortunately prices seemed to keep pace with the awards. We had almost given up hope of dining there. Until recently.

Odette Singapore restaurant is located on the ground floor of the National Art Gallery. It is in the former Supreme Court building, near the Cricket Club end of National Gallery. Posh restaurants tend to be housed in grand hotels. It is a joy to visit a nice restaurant in an art museum for a change. Odette restaurant in the Singapore National Art Gallery reminded us of The Modern in MoMA New York City, but on a smaller scale. Odette looks bigger in the photos than in real life. The kitchen in the middle appears tiny and was a hive of activity. I guesstimate the staff to customer ratio at the restaurant to be around 1 : 1. It was a full house during our weekday lunch. Online reservations have to made a month in advance, secured by credit card details.

Odette Singapore Restaurant Menu

There were only two lunch options available at Odette Singapore at the time of our visit at the end of August 2020 : the 6 course $248++ “Terre & Mer” course and the “Indulgence” $358++ . As expected these days, it was the rule that everyone on the table had to order the same course. We were invited to lunch to celebrate a special occasion that happens once in 20 years. We lifted our eyes to get the cue from the host. She said, “the Indulgence menu looks nice”. Fireworks celebrations were set off in our hearts. But we calmly said, “we are happy with either, in fact the T & M option would be more than enough”, but not in an assertive way. The host’s view prevailed.

RESTAURANT DEN 傳 | JINGUMAE, TOKYO, JAPAN

The chef and the head chef

#45 on the World’s 50 Best Restaurants; #2 on the Asia List. Two Michelin Stars. A restaurant where pictures of salad with a smiley face carrot compete with that of ‘Dentucky Fried Chicken’ for Instagram server space. A restaurant that serves a dessert looking – and heck, even smelling – like dirt, served on a shovel no less.

There is the service, first and foremost: it’s not your classic Japanese subservience. While omotenashi basics are a constant of the service staff, don’t be surprised when Hasegawa himself channels his inner Massimo, giving you a warm hug on sight! The staff, while assuredly not as touchy, are all smiles: relaxed and genuine, not at all forced. This can be seen when they’re more than happy to explain dishes in great detail; on the chef’s gleeful smile when presenting you Dentucky Fried Chicken – a riff on KFC – with as much excitement as the diner; when Hasegawa introduces the ‘true head chef’ at the end of the meal.

Hasegawa, his wife Emi and FOH Noriko Yamaguchi are Den’s linchpins. They are the friends you never knew you had until you step through Den’s doors.

Then there is the restaurant itself, which relocated in late-2016. If you visit Den today, you will find an expansive space that seats at least 40, combining traditional Japanese accoutrements such as hinoki tables and counters, with modern design cues such as floor-to-ceiling windows. Far from the diminutive (albeit intimate) near-caves that describe the small-scale, counter-only restaurants emblematic of high-end dining in Japan – a description that applied to the old Den. Hasegawa’s latest restaurant incarnation provides a level of separation between kitchen and diner much more akin to a Western-style restaurant fitout. There is more seating, more space, more light, more kerfuffle. Diners can actually be comfortable in their own space. But importantly, none of the warmth attributed to small, intimate spaces is lost: Hasegawa, like the Energizer bunny somehow finds the time to cook and hop around interacting with each group of diners throughout the entirety of service.

Unless in a group greater than two, you can’t look past the counter, literally: an elevated kitchen, horizontally spanning the restaurant, is high ground from where Hasegawa and Den’s chefs work. Right below this is another counter – this time for diners – the prime spots to watch the show, as it is to be watched. Den is relatively accessible for foreigners compared to other top-tier ryotei. While the only way to book a seat at the table is by phoning the restaurant directly, you don’t need a concierge service or a friend who speaks Japanese to act as middlemen. That said, don’t be surprised if the number of attempts begin to elicit memories of Sashimi Shinsengumi’s booking process (because hey, you tried – right?). At this point, one begins to wonder: maybe an online system will work better? Maybe I’ll just Airtasker it next time. Hah. But once you’re in, you’re in: and from here on out, the fun begins.

Similarities And Differences

For me their is no similarity for all famous restaurant because they need to be unique in terms of design and decoration, because the customer most go on a best restaurant and a unique design. They feel bored if the best restaurant is have a same design to other restaurant.