I have stepped into the so called Restaurants and start feeling out of place in seconds. Sometimes the grip that –that awkward feeling holds me come from “may be I should stay things will improve to am going to another Restaurant’. The issue here is that I expect the waiter to welcome me and get busy indeed because am going to spend my hard-won cash in exchange of the food that’s stuck i in the kitchen for eternity the moment I seat. I expect my eyes to meet spotless furniture and shinny cutlery waiting for me the VIP.So the places I have gone to have either scored 90% on food and 5%on service and 0% on how they sell their menu.I have known proprietors who claim to have a degree in hotel management but actually in this aspect of menu selling and marketing ahgrrrr ,They need coaching ofcourse.Some times what we learn in school is not easily practiced by those that acquire these skills.
I would like to SHARE the 5 steps of successful selling of a menu. I would like to analyze with practical examples of how small restaurant can use the 5 steps of successful selling of a menu.
· PROSPECTING CUSTOMERS
Because times are hard proprietors of outlet s should use cheap way of advertising, for example a board colourfully displayed outside the place with a list of dishes on into easily practiced by those that acquire these skills.You may use banners,fliers or word of mouth
· PROSPECTING A CUSTOMER
Because times are hard proprietors of outlet s should use cheap way of advertising, a board colourfully displayed outside their place, with a list of dishes on it.In this way your target market or potential clients can catch what you offer .Explaination of the benefits and and compare and contrast with a similar dish they know from a stone throw –your competitor.Offer the possibility of having your clients order right at the entrance this gives them an opportunity of less time of waiting and assurance that you are ready for them.Give away fliers that gives another opportunity to clients to have a look at the menu if they find that man on the entrance talking to another client.
· QUALIFYING THE CUSTOMER
Your staff ie waiters can persuade the prospects soon after they have the client s who are willing to buy .A waiter may briefly explain the history,ingredients that makes the dish standout from other choices.Mostly that dish should be higher that others to make more revenue
· PRESENTING THE MESSAGE
Attach the wants and needs to the customer and do not rush them to accept before this probation of allegies,dietary needs and things they worry about or like about the dish.If you have noticed time constraints to have the meal. Suggest the takeaway or suggest a reasonable time of waiting period for the dish to get ready.However,make sure that you are realistic ,do not exaggerated at all,you create a scarecrow for good if it turnsout to be a lie.
· CLOSING THE SALE
This the time a waiter can ask for an order from the guest. Proceed to have a docket written for kitchen use and ask for an aperitif to stimulate their appetite. The last thing you want is a complaint that the food was a disaster .Complaints dresses down the image of your restaurant .
· AFTER SALES SERVICE
A good sales person will be around the place poised to answer all the questions regarding the product .The guest should be asked if they have enjoyed the meal ,however do not overdo this .A waiter who served the table should be left to ask the guest ,unless the manager is also around he/she can do that. Too many questions for a feedback may spoil the moment already enjoyed Timely service ends when the client takes leave.
The five points explained above can win customers for a long time however they may be basic to a small to medium restaurant but big restaurants can build it from there and match it to the product.
OOPS i forgot i had coffee on my table,cheers.
No comments:
Post a Comment