Waiter's Secret Tool

Most restaurant owners would wonder why certain menu items wouldn't sell when they absolutely think it should be selling on its own and that it's a good dish.

One problem could be be that the way the menu is arranged does not optimize exposure of each menu item. Either you have so many menu items that guests don't really get to read all of them or some design flaw.

If you cannot afford a menu review and redesign yet, one sure way to give due promotion to your slow selling items is by suggestive selling. Definitely, this will be done by waiters or the anybody attending to the dining area. Another means is by just putting a featured menu item of the month on table tops or attached to menu books.

Suggestive selling will give your waiters the task of suggesting menu items which would be complementing a guest's meal or pushing a slow-selling item.

Be mindful of the following when doing suggestive selling:

1. Do not sugest more than twice. Suggesting more than two items might irritate guests already.
2. Suggest items that would complement or complete a guest's orders like soup if they have only ordered main dish and dessert if they are done with their main courses.
3. Let waiters know the taste of what they are selling. Nothing will be more embarassing than not to be able to describe a dish with conviction.
4. Sometimes, it's good to give guests an incentive for ordering your menu feature.

Again, good communication skills come to play here for the waiters. It is important to monitor your menu tally regularly to see which are selling and which are not. This would also help you control inventory.