OPERATORS TRY NEW TACTICS AS SURVEY SHOWS SCARCITY OF SUGGESTIVE SELLING
Many employees of full-service restaurants fail to suggest beverages, appetizers or desserts to patrons, potentially costing their employers an estimated $5 to $15 per table per turn, a recent national survey found. Some operators, however, including Peter Levy of Seattle’s Chow Foods, say they are not losing sleep because of such server oversights, as their sales-building strategies do not hinge solely, if at all, on overt suggestive selling.
About Me
- Jeffrey Summers
- I am the expert you call when you need to learn how to increase top line sales, lower your operating costs, increase your profit margin, hire and train better managers and staff, evolve your operation into more and better ways of doing business, buy or sell a restaurant, improve your service, engineer (or re-engineer!) your menu, market your business better and less expensively, keep yourself from going nuts because you have no life anymore, open more and better restaurants, don't want to have to give up your first born child to pay a consultant and have more fun! My mission is to enhance the quality of life for my clients by providing the best products and services to help them achieve their personal and professional goals. I take great pride in my clients, my company, my commitment to service and the products I sell. I am a recognized expert in the hospitality industry with over 24 years of success at planning and executing strategies for delivering dramatic results, a former "GM of the Year" for 2 major, full-service, franchises, an Award winning Multi-Unit Executive with 2 of the largest restaurant chains in the U.S., published author, husband and father of two.