When Upselling This Word Works For Me

I have noticed lately that my check average is about $10 higher in the last month or so which I guess you could say has helped me make okay money when compared to others whom I work with. Especially in these slow times we are experiencing.

One thing I am really focusing on is selling the feature martinis which go over $8.00 a drink. But another reason for the higher cheque average is my forte has always been on upselling the size of the steak. You might not get people ordering appetizers or desserts so your only shot is getting them a bigger entree.

Let's say the guest orders an 8oz sirloin. I will answer back with a , "do you want to upgrade that to a 12 oz?'

This is not to say the 8oz is inferior but a 12 oz would satisfy you more. At least this is the impression it gives. When I ask , the guest thinks about it for a moment then a lot of the time they will go with a 12 oz. Then if you are good enough to get them a dessert and coffee later up goes the cheque average dramatically.

So when selling add-ons or upsizing the steak use the word , "upgrade." It denotes a superior meal experience.

A Never Explained Method of Upselling That May Come in Handy Sometime

I work in a steakhouse with different size steaks so I often get a question like this one.

Question : What is the difference between an 8 oz sirloin and a 12 oz sirloin?

My Reply : 4 oz.

Their reply back : Yes okay but is it this big , making a C shape with their forefinger and thumb.

My Reply : Yes about that , making another C shape with my forefinger and thumb.

Their final reply : Ah maybe I will stick with the 8 oz sirloin......

You see the reason I didn't sell them the 12 oz is I have very large hands so my 12 oz looks bigger than their C shape formation. So always remember if the person looks small in stature always try to make the shape you make smaller than normal and if it is a hefty big person make the shape a bit bigger. This way you can always up sell to the larger steak.

For larger steaks like the strip loin use two hands and apply the same methodology.

I hope this helps anyone out there when it comes to up selling to a larger size steak or whatever it is that comes in a bigger portion.

This tip is brought to you by largehands inc. a subsidiary of waiterextraordinaire.

I wish you all a good day.