Stop Taking Orders, Start Making Sales

Your servers may be the most underused profit center in your restaurant. In this episode, Jaime Oikle of RunningRestaurants.com and veteran operator Roger Beaudoin of Restaurant Rockstars explain why order takers leave money on the table. They also cover how to build a front of house team of sales stars who give guests a better experience and bring in bigger checks. Roger shares the simple systems he used with his own team: five-minute pre-shift strategy sessions with role play pop quizzes that keep product knowledge sharp a sales bingo game his staff loved You will also hear why “Does anyone want dessert?” is costing you sales, and the two-choice approach that tilts the odds in your favor. In this episode: The iceberg analogy: the hidden revenue below the surface Why everyone in the front of house needs menu and restaurant knowledge How to run a five-minute pre-shift that builds real sales skills Using contests and incentives to move your most profitable items Replacing yes or no questions with two specific choices Selling the second drink, appetizers, desserts, and add-ons Making your online ordering suggest add-ons at checkout Why selling well is true hospitality If you are an independent restaurant owner or manager who wants to raise check averages without feeling pushy, this episode is for you. For more tools and ideas for independent restaurants, visit https://RestaurantFormula.com or https://RunningRestaurants.com.