Your Servers Aren't Order Takers. They're Salespeople.

Work on your restaurant, not just in it.

Operating lessons for independent restaurateurs who want more profit, less chaos, and a better-run business.

THIS WEEK'S OPERATING PRINCIPLE

Your Servers Aren't Order Takers. They're Salespeople.

Before you spend another dollar trying to get more customers, make sure you're maximizing the value of the customers you already have.

Want to know where your restaurant may be leaving sales and profit on the table? I help operators identify practical opportunities to increase average check, improve execution, strengthen systems, and turn small operational changes into measurable financial results. Let's schedule 20 minutes and see where the opportunities are in your business.

01 - THEY'RE ALREADY IN THE SEAT

Most guests are already planning to order an entrée and a beverage.

The opportunity is what happens next.

Could your server sell one appetizer to a four-top? One side? One dessert with four forks?

Small additions multiplied across hundreds of guests can produce significant incremental sales.

02 - EVERYONE WINS

When recommendations are thoughtful and appropriate, suggestive selling isn't about pushing more food. It's about creating a better experience.

The guest discovers something they'll enjoy.

The restaurant generates more revenue.

And because guests generally tip based on their check, the server makes more money too.

03 - TREAT SERVERS LIKE SALESPEOPLE

Train them to sell.

Give them product knowledge.

Set goals.

Run contests and spiffs. Recognize great performance.

After all, restaurant servers may have the easiest sales opportunity anywhere:

The prospects come to them...and they're already prepared to buy.

OPERATOR CHALLENGE

Ask yourself:

Are my servers selling, or simply taking orders?

The difference will show up on your P&L.

To your success!