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Create More Business Bar Restaurant Costa del Sol

Creating Sales Costa del Sol

When running your bar restaurant in Spain you and your staff can take one of the following approaches to selling your product:

• Passive approach

• Proactive approach

The passive approach is used my most bar restaurants and is quite simply explained as follows:

Yourself or your staff approach a table, give the customer a menu and then come back and ask them what they would like to order. As they order you write it down and that’s basically your sale for that table.

The proactive approach is morev aggressive and does generally result in winning bigger orders from each table.

This is how it works:

• Approach the table and introduce and establish yourself with a greeting and a little banter. (Your customers immediately feel just a little more special, because you have made the effort to give them a little attention, which they will interpret as feeling accepted.)
• Hand a copy of the menu to each client.
• When you return to the table to take the order, always suggest extras like garlic bread, a side salad a starter if they haven’t ordered one. (A lot of people are watching their figure or their pocket and just need a little push from you to make them order an additional item.)
• Wine. If they order a cheap wine always try to get them to up grade a little. (I always say “If you don’t mind me suggesting it, the Tierra Blanca is a much nicer wine and it only cost 4 euros more”. About 50% of clients will follow your recommendation.)
• If they finish the stater quite quickly, as you collect the plates just try saying the following. “The pate is really good today. Would you like to try some” I sell a lot of pate and servings of garlic bread with Mozzarella topping this way.
• Clear empty beer and shorts glasses away frequently and ask if the customer would like another.
• At the end of a meal always ask if your clients would like a brandy etc.

If you and your staff are trained to think of taking orders in a bar restaurant on the Costa del Sol as selling your product, your turn over will be quite a lot more than if you are simply passive.

This entry was posted on Wednesday, July 22nd, 2009 at 1:52 pm and is filed under Business. Find similar posts by selecting and of the following tags: bar restaurant costa del sol, costa del sol, garlic bread, restaurant, spain, turn over. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.