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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
Suggestive selling can be described as the face-to-face efforts to motivate the customer to buy more now, and if done correctly, to buy more often. But what you are really doing is suggesting complimentary items that will "round out" the order.
All the efforts in the world to get customers to come to your store can be wasted if the face-to-face contact is poor. Many customers and potential customers are lost through poor suggestive selling and poor personal contact. At the same time, if employees do a good job of suggestive selling, but cannot follow it up with prompt, courteous service and quality products, they will probably lose a customer.
A good suggestive selling program means more than pleasant order taking. It involves the selling of the store's image, the attitude of the employees, the quality of the products the operation as a whole as well as motivating the customer.
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