Seconds to significant sales

Article Abstract:

Restaurant and foodservice operators and their employees need to pay attention to a marketing concept called up-selling, or helping customers to decide to buy a little extra or to slightly 'up-grade' their final purchases. These purchases are typically small, so buyers do not have to spend much thought on making decisions. The best part of up-selling is that it is almost effortless, yet it eventually boosts revenues while maximizing the time expended by salespeople. A number of suggestions on upselling strategies may help foodservice establishment to increase their revenues while satisfying customers.

Marketing procedures

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Philippe Vaufrey

Article Abstract:

St Pierre-Jolys, Manitoba-based La Table des bonnes soeurs restaurant owner Philippe Vaufrey has introduced food dishes from eastern France to rural Manitoba. His 30-seat, seasonal restaurant, which opened in 1999, is located at the site of a former convent. Its interiors are attractive in appearance and decor, and its meals are reasonably priced. A three-course dinner costs roughly $20, while the bill for a full lunch can run to about $16. Vaufrey tries to change his menus weekly to offer good variety.

Product information

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