This document provides tips for upselling techniques to increase sales and revenue. It recommends empathizing with customers to understand their needs, then motivating them to purchase additional items or services by explaining the benefits and how it will improve their lives. The key is to upsell after securing the original sale by making the offer sound effortless and describing popular options, without being pushy about it. Consistency and focusing on benefits rather than pressure are important for successful upselling.
Part of the #AETCWorkshop series looking at upselling.
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The document provides training on upselling techniques for hotel staff. It discusses identifying sales opportunities, building rapport with guests, matching guests' needs to products, and making recommendations confidently. While some guests may say "no" to suggestions, staff should not be scared of objections but handle them confidently by having answers prepared for why a suggestion was made. The goal of upselling is to increase guest satisfaction and hotel revenue, not to make guests uncomfortable.
How to Do Cross-Selling: Top Tips and TricksAndriy Popov
Find out how to optimize your cross-selling activities in our presentation containing 15 top tips and tricks of cross-selling. Read full article at http://www.logision.com/knowledge/cross-selling
This document discusses cross-selling and up-selling techniques for increasing sales. Cross-selling involves offering complementary products to an initial purchase, while up-selling aims to upgrade customers to more expensive items. Key skills for cross-selling and up-selling include product knowledge, understanding customer needs, communication, and objection handling. Professionals should explore ways to make additional sales a win-win for customers and the business by creating higher value and a better buying experience through complementary products and services.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenues without increasing the number of customers by raising the average guest check total. It distinguishes up-selling from cross-selling and suggestive selling. The document recommends that servers understand customer psychology, know the menu thoroughly, and express recommendations professionally and ethically to prioritize customer satisfaction over short-term sales goals. The goal of up-selling, it stresses, is to develop long-term, loyal customer relationships.
This document provides training on upselling techniques for hotel front office staff. It discusses identifying sales opportunities, building rapport with guests, understanding guest needs, and matching needs to appropriate room types or services. Key aspects of upselling include using powerful language to describe benefits, handling objections confidently, recognizing buying signals, and checking in on guest satisfaction after the sale. While the goal is to increase sales, it is important to focus first on caring for the guest and ensuring their needs are met. Staff should be prepared to overcome objections with knowledge and avoid taking 'no' personally, as the priority is providing excellent service and repeat business.
Up-selling is a sales technique used to convince customers to purchase additional or upgraded products and services. It involves persuading customers to spend more than they initially intended by highlighting extra features or benefits of a more expensive option. Effective up-selling requires salespeople to have thorough product knowledge and the ability to read customers' needs to build trust and make compelling arguments for added value purchases.
Suggestive selling and up-selling are techniques used to increase sales and average customer purchases. Suggestive selling involves recommending additional products to suit customers' needs, while up-selling focuses on persuading customers to upgrade to higher-cost items. Examples include fast food restaurants asking customers if they want fries with their burger or gaming centers offering longer play times at a discount. To be effective, salespeople must know their products thoroughly and pay attention to customers' reactions, addressing the host first and suggesting appropriate additional purchases discreetly. The goal is developing long-term relationships and repeat customers rather than just maximizing one-time sales.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenue without increasing the number of customers by persuading customers to purchase higher-priced items. It distinguishes up-selling from cross-selling and suggestive selling. The document outlines when and how to professionally up-sell customers using their psychology and the server's product knowledge. It emphasizes building trust with customers and focusing on their needs over monetary goals to achieve successful long-term up-selling.
Bumps, Upsells, Cross Sells And Down SellsDebra Templar
The document discusses various upselling strategies for retailers, including bumps, upsells, cross-sells, and downsells. Bumps are simple suggestions made at the point of sale to increase margins, like offering extra accessories. Upsells aim to add value and persuade customers to purchase premium versions or packages. Cross-sells involve identifying complementary products to offer existing customers. Downsells provide scaled-down options if customers decline higher-priced offers. Implementing these strategies can significantly increase profits without additional marketing costs. The key is to first upsell, then bump the upsell, and finally cross-sell other products to established customers.
This document discusses cross selling as an important tactic for innovation. It begins by framing cross selling within the context of ten types of innovation. Cross selling is presented as an important tactic because it can be responsible for a significant portion of sales, as seen in Amazon's case where it accounted for 35% of sales. The document then provides an example of implementing a cross selling tactic for a business called Tanette that creates clothing from traditional woven fabric. Tanette launches a new product line and implements cross selling through strategies like vouchers, bundled delivery, and special custom orders to popularize the brand, increase revenue, and expand its market.
Upselling and cross-selling are desirable to customers, not pushy as often perceived. 88% of customers value reps who suggest alternatives, and 73% are interested in new products. Customers purchase additional products 42% of the time after discussions. Upselling helps customers by informing them of options to better meet their needs. It is a form of complete selling that can prevent future trips by anticipating needs. Complete selling involves selling more of what customers already buy, complementary products, or unrelated products through established trust. It is important to focus on customer needs over ones own, remain in control of the conversation, and avoid common mistakes like not attempting to upsell or continuing after disinterest.
This document discusses upselling techniques for food and beverage attendants. It defines upselling and identifies common objections attendants have for not upselling. The document then provides reasons to overcome these objections and lists different upselling question techniques like trigger questions, alternative questions, and approval questions. Examples are provided for each technique. The document concludes with practicing role plays of sample attendant and customer interactions and a review of the session objectives to be able to promote products positively and increase revenue through upselling skills.
Customer service is important for restaurants to fulfill customer needs, provide an unforgettable dining experience, build rapport with customers, and gain their loyalty and trust. High quality food and drinks are worthless without sincere service. Factors that can hinder good customer service include a lack of sincerity, consistency, attention to detail, and personalized service. To provide good customer service, employees should understand customers' perspectives and priorities, treat all customers with equal respect, and maintain a polite, friendly, and helpful demeanor at all times.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenues without increasing the number of customers by raising the average guest check total. It distinguishes up-selling from cross-selling and suggestive selling. The document recommends that servers understand customer psychology, know the menu thoroughly, and express recommendations professionally and ethically to prioritize customer satisfaction over short-term sales goals. The goal of up-selling, it stresses, is to develop long-term, loyal customer relationships.
This document discusses suggestive selling techniques used to increase sales. The key points are:
1. Suggestive selling involves giving customers additional purchase suggestions to increase their original order size and satisfaction.
2. The goal is to persuade, not deceive customers, through skills like recommending complementary products, identifying opportunities, and giving choices.
3. To effectively use suggestive selling, employees should know their products, prices, customers, and look for chances to increase sales through polite suggestions and recommendations. Forcing sales or lying to customers should always be avoided.
This document provides guidance on effective customer service. It emphasizes listening to customers, understanding their expectations, and going above and beyond to ensure they have a positive experience. The key points covered are:
1) Customer service is important to build loyal customers and strong relationships. It adds value by meeting and exceeding customer expectations.
2) To provide great service, employees should understand why customers chose their business and what they want from the experience. Ensuring expectations are met or surpassed at each step is critical.
3) The main skills for good customer service are listening, clear communication, and positive behavior. Listening to understand customer needs and resolving issues on the first visit helps create satisfied customers.
4)
This document outlines the 7 steps of selling: 1) Pre-sale approach with a clean store and smiling staff, 2) Opening the sale with greetings and understanding the customer, 3) Probing the customer with questions, 4) Demonstrating the product with knowledge, 5) Offering alternatives and trials, 6) Handling objections positively, 7) Closing the sale, confirming it, and asking for referrals. The steps emphasize making the customer comfortable, understanding their needs through questioning, demonstrating the right product, addressing any concerns, and ensuring repeat business.
The document provides guidance on planning and executing effective sales techniques. It recommends planning mass awareness programs and one-to-one sales by calculating the number of sessions and households that can be covered each day. It also outlines the components of a successful sales call, including preparation, introduction, discovery, demonstration, convincing the customer, and closing the sale. After-sales activities like updating records and providing customer service are also discussed.
This document provides an overview of a staff training presentation by Chad Troutman and Nicole Theohary of Upserve. It discusses the high turnover rates in the restaurant industry, how to hire the right employees by asking the right questions, effective training tactics like education and shadowing, strategies to retain employees like conducting exit interviews and measuring tenure, and how Upserve can help monitor staff performance. The presentation aims to help restaurants train their staff to be successful and reduce costs associated with high turnover.
The document provides tips for closing sales and overcoming objections from customers. It discusses the importance of fully understanding customers' needs and creating excitement for the product or service. It also emphasizes that closers should be confident, believe in what they are selling, and not take rejection personally. Trial close questions are recommended to gauge customer interest and get feedback on minor decisions before fully closing the sale.
Edvic is a skilled server who provides excellent customer service. He once had a foreign customer who only ordered a beer without plans to order more. However, Edvic did not just take the order but suggested barbecue meat to accompany the beer in a way that made the customer feel hungry. The guest was convinced and ordered the meat. Edvic applied the technique of suggestive selling to increase sales and customer satisfaction.
Effective customer service powerpoint Designed by Deanna SenicaDeanna Senica
This document discusses key aspects of effective customer service. It emphasizes that customers are the most important part of any business and that everything a business does should be focused on pleasing customers. It provides tips for good customer service such as understanding customer needs, treating people with courtesy and respect, never arguing with customers, promptly addressing complaints, and making the customer experience easy and satisfying. The document also outlines 10 rules for great customer service which include committing to quality service, knowing your products and customers, and focusing on building lasting customer relationships.
This document outlines the 6 steps of a sales call: 1) Preparation, 2) Greetings/Icebreaker, 3) Review Situation, 4) Complaints, 5) News, 6) Wrap up/Close. Preparation involves understanding the customer, product, and environment. The greetings/icebreaker aims to build rapport. The situation review addresses the customer's needs, challenges, and information needs. Complaints are handled by listening, defining the issue, rephrasing, isolating it, and presenting solutions. News shares any new developments. The wrap up recaps next steps.
Cross-Selling & Up-Selling with Miller Heimansarahlmilligan
These slides were originally presented by Rich Blakeman, sales vice president for Miller Heiman, in a presentation, Cross-Selling & Up-Selling:Uncovering Hidden Opportunities, to the San Francisco Chamber of Commerce, Tuesday, July 14, 2009.
The document provides tips for businesses to improve cross-selling and up-selling success. It discusses choosing complementary products, using past purchase data to make recommendations, listing best-selling items, targeting suitable clients, and tracking refused offers. Timing and bundling products are also addressed. The key is focusing on customer needs over pushing additional items and experimenting to find the right approach.
How to use your CRM for upselling and cross-sellingRedspire Ltd
To successfully use a CRM for upselling and cross-selling, focus on understanding customer needs and insights rather than just the software. Most CRM projects fail due to a lack of customer understanding. Cross-selling increases revenue through related products while up-selling boosts margins by selling higher-value offerings to existing customers. Tips for success include identifying patterns in customer data, getting team input on effective techniques, focusing on human factors rather than just database segments, sharing best practices, and automating those practices.
Up-selling is a sales technique used to convince customers to purchase additional or upgraded products and services. It involves persuading customers to spend more than they initially intended by highlighting extra features or benefits of a more expensive option. Effective up-selling requires salespeople to have thorough product knowledge and the ability to read customers' needs to build trust and make compelling arguments for added value purchases.
Suggestive selling and up-selling are techniques used to increase sales and average customer purchases. Suggestive selling involves recommending additional products to suit customers' needs, while up-selling focuses on persuading customers to upgrade to higher-cost items. Examples include fast food restaurants asking customers if they want fries with their burger or gaming centers offering longer play times at a discount. To be effective, salespeople must know their products thoroughly and pay attention to customers' reactions, addressing the host first and suggesting appropriate additional purchases discreetly. The goal is developing long-term relationships and repeat customers rather than just maximizing one-time sales.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenue without increasing the number of customers by persuading customers to purchase higher-priced items. It distinguishes up-selling from cross-selling and suggestive selling. The document outlines when and how to professionally up-sell customers using their psychology and the server's product knowledge. It emphasizes building trust with customers and focusing on their needs over monetary goals to achieve successful long-term up-selling.
Bumps, Upsells, Cross Sells And Down SellsDebra Templar
The document discusses various upselling strategies for retailers, including bumps, upsells, cross-sells, and downsells. Bumps are simple suggestions made at the point of sale to increase margins, like offering extra accessories. Upsells aim to add value and persuade customers to purchase premium versions or packages. Cross-sells involve identifying complementary products to offer existing customers. Downsells provide scaled-down options if customers decline higher-priced offers. Implementing these strategies can significantly increase profits without additional marketing costs. The key is to first upsell, then bump the upsell, and finally cross-sell other products to established customers.
This document discusses cross selling as an important tactic for innovation. It begins by framing cross selling within the context of ten types of innovation. Cross selling is presented as an important tactic because it can be responsible for a significant portion of sales, as seen in Amazon's case where it accounted for 35% of sales. The document then provides an example of implementing a cross selling tactic for a business called Tanette that creates clothing from traditional woven fabric. Tanette launches a new product line and implements cross selling through strategies like vouchers, bundled delivery, and special custom orders to popularize the brand, increase revenue, and expand its market.
Upselling and cross-selling are desirable to customers, not pushy as often perceived. 88% of customers value reps who suggest alternatives, and 73% are interested in new products. Customers purchase additional products 42% of the time after discussions. Upselling helps customers by informing them of options to better meet their needs. It is a form of complete selling that can prevent future trips by anticipating needs. Complete selling involves selling more of what customers already buy, complementary products, or unrelated products through established trust. It is important to focus on customer needs over ones own, remain in control of the conversation, and avoid common mistakes like not attempting to upsell or continuing after disinterest.
This document discusses upselling techniques for food and beverage attendants. It defines upselling and identifies common objections attendants have for not upselling. The document then provides reasons to overcome these objections and lists different upselling question techniques like trigger questions, alternative questions, and approval questions. Examples are provided for each technique. The document concludes with practicing role plays of sample attendant and customer interactions and a review of the session objectives to be able to promote products positively and increase revenue through upselling skills.
Customer service is important for restaurants to fulfill customer needs, provide an unforgettable dining experience, build rapport with customers, and gain their loyalty and trust. High quality food and drinks are worthless without sincere service. Factors that can hinder good customer service include a lack of sincerity, consistency, attention to detail, and personalized service. To provide good customer service, employees should understand customers' perspectives and priorities, treat all customers with equal respect, and maintain a polite, friendly, and helpful demeanor at all times.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenues without increasing the number of customers by raising the average guest check total. It distinguishes up-selling from cross-selling and suggestive selling. The document recommends that servers understand customer psychology, know the menu thoroughly, and express recommendations professionally and ethically to prioritize customer satisfaction over short-term sales goals. The goal of up-selling, it stresses, is to develop long-term, loyal customer relationships.
This document discusses suggestive selling techniques used to increase sales. The key points are:
1. Suggestive selling involves giving customers additional purchase suggestions to increase their original order size and satisfaction.
2. The goal is to persuade, not deceive customers, through skills like recommending complementary products, identifying opportunities, and giving choices.
3. To effectively use suggestive selling, employees should know their products, prices, customers, and look for chances to increase sales through polite suggestions and recommendations. Forcing sales or lying to customers should always be avoided.
This document provides guidance on effective customer service. It emphasizes listening to customers, understanding their expectations, and going above and beyond to ensure they have a positive experience. The key points covered are:
1) Customer service is important to build loyal customers and strong relationships. It adds value by meeting and exceeding customer expectations.
2) To provide great service, employees should understand why customers chose their business and what they want from the experience. Ensuring expectations are met or surpassed at each step is critical.
3) The main skills for good customer service are listening, clear communication, and positive behavior. Listening to understand customer needs and resolving issues on the first visit helps create satisfied customers.
4)
This document outlines the 7 steps of selling: 1) Pre-sale approach with a clean store and smiling staff, 2) Opening the sale with greetings and understanding the customer, 3) Probing the customer with questions, 4) Demonstrating the product with knowledge, 5) Offering alternatives and trials, 6) Handling objections positively, 7) Closing the sale, confirming it, and asking for referrals. The steps emphasize making the customer comfortable, understanding their needs through questioning, demonstrating the right product, addressing any concerns, and ensuring repeat business.
The document provides guidance on planning and executing effective sales techniques. It recommends planning mass awareness programs and one-to-one sales by calculating the number of sessions and households that can be covered each day. It also outlines the components of a successful sales call, including preparation, introduction, discovery, demonstration, convincing the customer, and closing the sale. After-sales activities like updating records and providing customer service are also discussed.
This document provides an overview of a staff training presentation by Chad Troutman and Nicole Theohary of Upserve. It discusses the high turnover rates in the restaurant industry, how to hire the right employees by asking the right questions, effective training tactics like education and shadowing, strategies to retain employees like conducting exit interviews and measuring tenure, and how Upserve can help monitor staff performance. The presentation aims to help restaurants train their staff to be successful and reduce costs associated with high turnover.
The document provides tips for closing sales and overcoming objections from customers. It discusses the importance of fully understanding customers' needs and creating excitement for the product or service. It also emphasizes that closers should be confident, believe in what they are selling, and not take rejection personally. Trial close questions are recommended to gauge customer interest and get feedback on minor decisions before fully closing the sale.
Edvic is a skilled server who provides excellent customer service. He once had a foreign customer who only ordered a beer without plans to order more. However, Edvic did not just take the order but suggested barbecue meat to accompany the beer in a way that made the customer feel hungry. The guest was convinced and ordered the meat. Edvic applied the technique of suggestive selling to increase sales and customer satisfaction.
Effective customer service powerpoint Designed by Deanna SenicaDeanna Senica
This document discusses key aspects of effective customer service. It emphasizes that customers are the most important part of any business and that everything a business does should be focused on pleasing customers. It provides tips for good customer service such as understanding customer needs, treating people with courtesy and respect, never arguing with customers, promptly addressing complaints, and making the customer experience easy and satisfying. The document also outlines 10 rules for great customer service which include committing to quality service, knowing your products and customers, and focusing on building lasting customer relationships.
This document outlines the 6 steps of a sales call: 1) Preparation, 2) Greetings/Icebreaker, 3) Review Situation, 4) Complaints, 5) News, 6) Wrap up/Close. Preparation involves understanding the customer, product, and environment. The greetings/icebreaker aims to build rapport. The situation review addresses the customer's needs, challenges, and information needs. Complaints are handled by listening, defining the issue, rephrasing, isolating it, and presenting solutions. News shares any new developments. The wrap up recaps next steps.
Cross-Selling & Up-Selling with Miller Heimansarahlmilligan
These slides were originally presented by Rich Blakeman, sales vice president for Miller Heiman, in a presentation, Cross-Selling & Up-Selling:Uncovering Hidden Opportunities, to the San Francisco Chamber of Commerce, Tuesday, July 14, 2009.
The document provides tips for businesses to improve cross-selling and up-selling success. It discusses choosing complementary products, using past purchase data to make recommendations, listing best-selling items, targeting suitable clients, and tracking refused offers. Timing and bundling products are also addressed. The key is focusing on customer needs over pushing additional items and experimenting to find the right approach.
How to use your CRM for upselling and cross-sellingRedspire Ltd
To successfully use a CRM for upselling and cross-selling, focus on understanding customer needs and insights rather than just the software. Most CRM projects fail due to a lack of customer understanding. Cross-selling increases revenue through related products while up-selling boosts margins by selling higher-value offerings to existing customers. Tips for success include identifying patterns in customer data, getting team input on effective techniques, focusing on human factors rather than just database segments, sharing best practices, and automating those practices.
Tequila is a distilled beverage made primarily from the blue agave plant, which is native to Mexico. It can only be called tequila if it is produced from blue agave plants grown in specific regions of Mexico and follows traditional production methods. The blue agave plants take 8-12 years to mature, after which the core pineapple-like pina is harvested and cooked to extract its fermentable sugars. The extracted agave juice is then fermented and distilled twice before aging in oak barrels, resulting in tequila varieties that differ based on aging time. Tequila production and labeling is regulated by Mexican laws to ensure quality and authenticity.
Whiskey is made by fermenting and distilling grain, typically barley. The spelling of whiskey differs by region, with Scottish distillers using "whisky" and Irish using "whiskey". Whiskey originated in Ireland and Scotland between the 10th-15th centuries. Production involves malting, fermentation, and double distillation, with aging in oak casks for 3-15 years. The key differences between Scotch and Irish whiskey are the grains used and distillation process.
The document discusses various leadership theories including trait theory, behavioral theory, contingency theory, path-goal theory, normative decision theory, and situational leadership theory. It provides summaries of each theory and highlights key aspects such as leadership styles, situational variables that influence leadership effectiveness, and frameworks for matching leadership style to follower readiness.
The document provides guidance on handling customer complaints. It discusses the importance of internal and external customers, rules for dealing with customer complaints like being punctual and focusing on resolving issues. It also covers why customers complain, how to listen to customers, agree on solutions and follow up on complaints. The document emphasizes treating customers with courtesy, making them feel important, being willing to help and smiling to improve the customer experience.
Sunil Kumar provides an overview of biscuits and cookies. Biscuits originated from twice baked bread in ancient Rome while cookies are soft baked goods. In the UK, biscuits and cookies are the same, but in the US, biscuits refer to soft bread while cookies are the equivalent of biscuits elsewhere. There are several methods for making biscuits and cookies, including the rubbed-in method, creaming method, melting method, whisked method, refrigerator method, and no bake method. Each method uses different ingredients and techniques.
This document provides guidelines for efficient food and beverage storage procedures. It emphasizes that storage is an integral part of any food and beverage control system. The key aspects covered include proper storage locations, physical property requirements for storerooms, layout, equipment needs, operating hours, and correct storage requirements for different commodity types such as meats, dairy, and beverages. Proper storage helps maintain quality and prevents costs from rising due to spoilage.
The document provides information on receiving procedures for establishments. It discusses checking goods received against purchase specifications and storing them properly. The receiver must be competent and know specifications. Goods should be checked for quantity, quality, price, expiration dates and more. Proper documentation and receiving equipment are also required. Receiving personnel must understand storage and shelf life of goods. Records like goods received books and daily receiving reports are important to maintain.
The document provides information about basic housekeeping, including the importance of housekeeping for hotels. It discusses how housekeeping is the main product for hotels and helps create a clean image. It also outlines some of the key departments in housekeeping, such as room cleaning and laundry services. Safety tips are provided for tasks like lifting heavy objects, slipping hazards, and handling chemicals. The document concludes with providing a study guide for further researching housekeeping topics.
The document discusses the role and responsibilities of the housekeeping department in a hotel. It describes how housekeeping cleans guest rooms, public areas, and handles laundry. Housekeeping works closely with other departments like front office to ensure accurate room status updates. Clean rooms are essential for maintaining hotel quality and reputation. Effective communication between departments is important for guest satisfaction.
The term "franchise" originated from a French word meaning "free from servitude". The sandwich, subs and wraps market has grown to $20 billion annually. Average quick service restaurant food costs range from 26-32% of total costs, with soft drinks costing 1 cent per ounce and accounting for 5% of total sales. Beverages, especially soft drinks, are very high margin products and quick service restaurants should promote beverages at every opportunity to boost profits. Take-out accounts for 38% of all foodservice sales, totaling $160 billion annually. The most popular foods for men are hamburgers, fries and pizza while the most popular for women are fries, hamburgers and pizza
France produces around 65 million hectoliters of wine annually, with 70% being red wine. The French wine industry involves around 10% of the French population and is centered in major regions like Bordeaux, Burgundy, Alsace, Rhone, and Loire. Bordeaux alone produces over 3 million hectoliters of AOC wines annually from varieties like Cabernet Sauvignon and Merlot. Burgundy is known for Pinot Noir and Chardonnay wines divided into areas like Chablis, Cote d'Or, and Beaujolais. Alsace focuses on varieties like Riesling, Gewürztraminer, and Pinot Blanc, while Rhone blends varieties and is home to famous wines
This document lists the specifications for 54 different cocktails, including their names, ingredients, glassware, and preparation methods. For each cocktail, it provides the types and amounts of alcohol, mixers, and garnishes used, as well as whether the drink is built, stirred, or shaken. The cocktails cover a variety of base spirits including vodka, gin, rum, tequila, whiskey, brandy, and more.
The document summarizes the operations of the Haveli Kitchen located in the Taj Mahal Hotel in New Delhi, India. It details the kitchen layout, sections (pantry, curry, tandoor), hierarchy, menu items, food costs and revenues. It also discusses standard operating procedures, tray setups, interdepartmental coordination, and areas for improvement including ensuring recipes and HACCP policies are followed, proper equipment is available, and food safety practices are adhered to.
Many companies were dissatisfied with the perceived results of their Total Quality Management programs in the 1980s-1990s that focused on employee teams and statistical process control. They concluded that TQM does not work. However, these initial programs may not have been fully implemented and lacked commitment from top management. When done correctly with full organizational involvement and leadership support, TQM aims to achieve continuous improvements through a customer-focused, process-oriented approach.
This document discusses the key aspects of purchasing in hotels, including definitions, aims, methods, and procedures. It provides details on purchasing policies, types of purchasing like open market, contract and centralized purchasing. It also describes economic order quantity, standard purchase specifications, roles and responsibilities of purchase officers, and the process for supplier selection. The overall document provides a comprehensive overview of hotel purchasing functions and guidelines.
team building through effective leadership lagaanDr. Sunil Kumar
The document summarizes lessons in teamwork and leadership that can be learned from the Bollywood film Lagaan. It tells the story of Bhuvan who accepts a challenge to play a cricket match against the British to win tax relief for his village. Bhuvan works to build a team by recruiting members from the village and assigning them roles. Some key lessons highlighted include thinking of problems as opportunities, defining a clear goal, putting the community's interests before your own, being determined in the face of opposition, motivating others through analogies and examples, making a start rather than waiting, celebrating small victories, supporting team members, and making the best of limited resources through creativity and spirit. The document advocates for value-based
This document discusses various sales controls and pricing methods for a restaurant. It explains that pricing can impact sales volume and customer choice. Key factors to consider in pricing include costs, competition, demand, and desired profit. Pricing is determined by managers and is usually based on total costs, desired returns, and competition. Common pricing methods include reasonable prices, highest price customers can pay, aggressive pricing of some dishes, food cost percentages, competitive pricing, markups, and analyzing past price-to-cost ratios. Cashiers track daily sales using a summary sheet.
This document provides an overview and copyright information for the textbook "Food and Beverage Cost Control" by Jack E. Miller, David K. Hayes, and Lea R. Dopson. It includes 12 chapters that cover topics such as managing food, beverage, and labor costs; analyzing financial statements; and using technology to enhance control systems. The textbook is designed to teach foodservice managers how to understand and manage their costs through clear explanations and examples. It utilizes spreadsheets and the internet to demonstrate cost control techniques using current technology. The second edition has been extensively revised to incorporate new material on topics like menu analysis and to fully integrate the use of computers and the internet into the teaching approach.
The document provides tips for salespeople to successfully upsell additional products to customers. It states that upselling allows salespeople to increase average order value, profit margins, and bottom line revenues. The tips include talking to customers to understand their interests, explaining additional product benefits, letting customers decide what they can afford rather than assuming, offering special deals, and closing the sale before customers have time to reconsider. Following these tips can help salespeople turn small sales into larger ones by adding more value for the customer.
This document discusses upselling and cross-selling strategies for customer relationship management. It defines upselling as convincing a customer to purchase a more expensive or higher quality product than originally considered. Cross-selling involves encouraging existing customers to purchase additional complementary items. The document provides rules and best practices for upselling and cross-selling, such as remaining relevant to the original purchase and leveraging different price points. It also discusses using predictive models, bundling strategies, and pricing approaches to optimize upselling and cross-selling opportunities.
This presentation discusses up-selling strategies and tactics. It defines selling as the process of relating a product or service offering to enable a buyer to achieve economic goals. Up-selling is exposing customers to additional options during a sales process. The gap between selling and up-selling occurs due to a lack of planning, information, and questions. The presentation provides strategies like knowing your goals, audience, products, and limits, as well as tactics like qualifying questions and closing techniques to improve up-selling skills.
Transaction Mastery - Up-Sell, Cross-Sell, & Boost Frequency of SalesChristopher Mohritz
This document discusses strategies for increasing revenue through offer compounding, specifically by increasing the size, frequency, and longevity of customer transactions. It recommends calculating core customer metrics to understand spending patterns. Then it outlines three prongs for influencing customers to spend more per purchase, buy more often, and continue buying for longer periods. These involve upselling higher value items, reactivating stagnant customers, and maintaining communication through helpful tips. The goal is to deepen customer relationships in a way that exponentially grows the business over time.
The document provides guidance on creating upsells and downsells that add value for customers as part of a Launch Tree marketing strategy. It explains that upsells and downsells should be closely related to the primary offer and make sense to the customer. Customers should be given a logical flow of offers with a progression of value and price.
Planogram Three Upselling Techniques to Try in Your Store Today new (1).pptxAnoop Ashok
This document discusses upselling techniques that can be used in retail stores to increase average order value and sales. It recommends using planograms to visually group related products together to encourage add-on purchases. Specific techniques include giving spotlight displays to upsell items, bundling complementary products to offer value, and providing rewards to customers who spend a certain amount that encourages purchasing additional items. Planograms are a tool to strategically place products near each other to promote add-on sales through implied product pairings.
This document discusses strategies for cross-selling, which involves promoting additional products to customers based on their previous purchases. It provides eight ideas for improving cross-selling opportunities, such as letting natural opportunities arise and keeping suggestions relevant. It also stresses the importance of knowing customers well through data collection and CRM systems to increase loyalty and sales. Fear of risking the original sale or confusing customers are common reasons salespeople avoid cross-selling. Effective techniques include bundling products, offering various price points, and being observant of customer needs and behaviors.
Cross sells and upsells what is the diff- _ get elastic ecommerce blogRabindra Kumar Sahu
This document discusses the differences between cross-sells and upsells in ecommerce. It states that an upsell is getting a customer to spend more money on a more expensive version of the same product, while a cross-sell is getting a customer to purchase an additional product from a different category. It provides examples of upsells and cross-sells for an iPod purchase. The document also notes there should be a third category of "alternative products" that are more navigational than aimed at increasing purchase amounts.
Upselling is a sales technique where a seller encourages the customer to purchase higher end version of products, upgrades, or other add-ons to generate more revenue.
While it usually involves marketing more profitable services or products, it can be simply exposing the customer to other options that were perhaps not considered.
This document provides a guide for sales managers on cross-selling and upselling opportunities. It defines cross-selling as making additional relevant solutions available to customers, while defining upselling as converting initial orders into more profitable orders through additional units or premium versions. The document then discusses how to identify opportunities for cross-selling and upselling through analyzing sales data and customer purchase patterns. It provides examples and tips on implementing cross-selling and upselling strategies to increase average order value and revenue.
Seminar 2 The Secrets To Selling More PresentationMarketingCentre
This document discusses various sales and marketing techniques including up-selling, cross-selling, and generating customer referrals. It provides examples of how companies successfully use automated follow-ups, bundling products together, and partnering with other businesses to promote each other's offers in order to increase sales.
This document provides an overview and guidance on implementing a launch tree strategy to maximize sales and customer relationships. It discusses when a launch tree is needed, the importance of upselling and downselling done correctly to build lifelong customer relationships. Key points include customizing upsells based on customer responses, giving customers control of the order process, and ensuring upsells and downsells directly add value. The document also provides action steps and case studies for reviewing and improving sales processes. Specific techniques are presented for easily creating valuable upsells and downsells from existing content through repurposing, partnering with experts, and developing new media formats from written content. 25 ready-made upsell and downsell ideas are also listed.
How to do the up-selling and cross-selling to improve the revenue growth in r...RAJNISHBARANWAL2
This module will help you to understand about the basic fundamental on up-selling and cross-selling as it plays crucial role to improve the overall growth of retail business.
This document provides strategies for increasing sales, beginning with using content marketing to attract prospective customers rather than traditional push marketing techniques. It also recommends using upsells to increase sales from existing customers, creating products with high demand, using clever pricing strategies, running customer reward programs, using advertising strategically, giving out free samples, reaching out to customers, emphasizing product design and naming, maintaining high quality, incentivizing dealers and affiliates to sell products, and more. The overall message is that various techniques can be used to boost sales when applied strategically.
This white paper discusses strategies for indirect channel distribution of products through partners like dealers and resellers. It outlines the pros and cons of direct versus indirect sales approaches. Key steps for developing an indirect channel include creating a business plan, evaluating competition, selecting qualified distribution partners, and establishing documentation like agreements, pricing, and support policies. Selecting honest, competent partners that fit the business plan and have expertise in desired markets or customer niches is important for successful execution of an indirect sales strategy.
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2. WHAT IS UPSELLING?
Upselling
Upselling is a sales technique where a seller tries to sell
more enhanced and expensive products
than the product the customer initially decided to buy.
Example
Basically upselling happens when you decide to buy one
laptop, but you buy a better and more expensive model,
because the seller demonstrated it and recommended you to
buy it.
3. It is important in all your
messages and offers use your
client's name or use 'you' and
'your'.
Your clients will treat direct
reference as a more
personalized message and they
will be more likely to consider it.
HOW TO UPSELL?
BE
SPECIFIC
4. In order to be ready to do the
cross-selling you should study
your offers and find
complimentary additional
products and services to each
offer.
Use your target market
knowledge and expertise to find
the best pairs for your
customers.
BE
PREPARED
5. Show the upselling product
next to the chosen product
and make it obvious why
the customer should buy
the more expensive
version.
You should be able to
demonstrate different
features and let your
customer try and compare
the products.
SHOW
THE BENEFITS
6. The upgrade should cost just
slightly more than the chosen
product.
If the price difference is very big
the buyer will need to go
through a longer buying
decision and may postpone the
purchase or stay with the
chosen product.
It is recommended upsell
products that cost not more
than 25% more than the chosen
products.
BE
REASONABLE
7. Most of good e-commerce
platforms have either built-in
upselling tools or some plug-
ins for upselling.
To setup the system you need
to link each item with the
corresponding items and set
pages on which the upsell box
should be shown.
Usually it is better to show this
box on the product page and
on the checkout page.
EMPOWER
YOUR E-COMMERCE
8. If you can show all versions of
your products or services on
one pricing page you can give
your clients a clue on to which
version they should upgrade.
If there are three versions of the
product you can add a label
'Basic version' to the cheapest
version.
The middle version usually is
labeled as 'Best value' or 'Most
popular', while the most
expensive version can be named
as 'Most powerful'.
BEST
VALUE
9. Adding some kind of stimulus
can significantly boost your
upselling.
For example, fast food
restaurants offer big fries for
just slightly higher price than
the price of small fries.
Therefore, the upgrade looks
wise for consumers and more
big fries are order increasing the
revenue for the restaurant.
ADD
STIMULUS
10. Your products is one of the best
medium for upselling.
Try to mention somewhere on
the product that there is a
better version of this product
and how it is better.
Use it as a chance to tell your
customers about more
enhanced versions of the
product and describe in detail all
additional features and the
benefits they give.
USE
INSTRUCTIONS
11. Your customers must be
prepared to your upsell offers
and you should take care of it
on the early stages of the
buying process.
This allows your customers to
understand their options and
to position them according to
the price or features.
In this case your upsell offers
will be expected and have
more chances for success.
MENTION ON
EARLY STAGES
12. Keep your upselling activities
limited and don't push them too
hard.
Customers don't like to be
bombarded with many upsell
offers and may start objecting
them.
Your credibility may drop and
you your customers can refuse
buying from you at all.
DON’T PUSH IT
TOO HARD
13. Downselling means offering
simpler and cheaper versions
of a product to customers who
are not going to buy the
initially chosen product.
This is completely opposite to
upselling, but it can increase
sales and brand loyalty.
You need to be very delicate
when downselling as you need
to find out your customer's
budget and offer cheaper
products without offending
the customer.
DOWNSELLING
14. READ MORE ABOUT CROSS-SELLING AT WWW.LOGISION.COM
This infographic was created
by LOGISION
DESIGNED BY WWW.SIMZO.GRAPHICS