Increase sales through additional sales: Opportunities in the catering industry

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Upselling in the hospitality industry
All restaurateurs want their guests to be completely happy. At the same time, sales must be good, of course. If you want to increase your sales, you're probably thinking first and foremost about increasing the prices of food and drinks. But what if that means guests stay away? From increasing the average receipt through upselling to customer acquisition - our tips will help you to successfully increase your sales.

Contents

Increase sales jamaica phone data
through higher prices
More guests, more revenue
With these tips, cross-selling and upselling in the hospitality industry will work
From occasional guest to regular guest: Strengthening customer loyalty
Once with card please: modern payment systems for more sales
Conclusion: Increase sales in the catering industry



Increase sales through higher prices
If I raise the prices, my guests will complain or, in the worst case, go somewhere else - you're probably familiar with this worry. And it's often not entirely unfounded. A price increase can lead to fewer guests coming. But if the costs for goods and staff increase, an increase in prices is almost inevitable. To ensure that this does not lead to undesirable effects, you should pay attention to the following points:

A clear calculation : This is the most important prerequisite for healthy prices and is always based on the actual costs for personnel and goods. Your goal should be to find a price-performance ratio that the majority of your guests consider fair. If you offer a buffet , you should familiarize yourself with the basics of calculating buffet costs .
Increase prices for certain product groups : A higher price for beer, wine, coffee or mineral water is quickly noticed. Your guests can easily compare the prices of such items between competitors. Therefore, it is better to leave them untouched and try to add the price increase to other product groups instead.
Swap wines : Do you have a wine on the menu that isn't selling so well and has a contribution margin that's too low? Replace it with a new wine that's well priced and have your service staff actively recommend it to your guests.
Price increase in two steps : It is best to make two small price increases throughout the year, and only for some of your food and drinks. Your guests won't notice this so quickly.
Hidden price increases : Are plates of leftover food regularly returned because the food tasted good but the portions were too big? Then you could reduce the portions a little. This way you save costs and your guests will certainly not notice it negatively.