Pro Articles

Up-sell, up-sell, up-sell… is a mantra that has been echoing continuously in the bar business as long as there has been a bar. So why then are we talking about it and why is this seemingly simple practice executed poorly far more than it’s implemented skillfully?

Coffee, it’s the hot, black, beverage served at the end of the guest’s stay - sometimes with dessert - and dropped right before the check. It’s ubiquitous, expected, and for many restaurant owners/managers it’s a simple necessity. Coffee is profitable, routine and for far too many establishments it doesn’t merit a second thought.

If coffee service is near the bottom of the typical restaurant’s priority list, tea enjoys the lonely distinction of being omitted from the party entirely. If you believe that scant few of your clients drink tea, think again. A restaurant patron’s reluctance to order tea can be easily attributed to his or her typical experience. How many of your patrons would order the soup of the day if their request was greeted with a bowl of hot water and a bouillon cube? Sadly, tea preparation ordinary takes the equivalent approach.

What’s for dinner?