Just about every item on your venue's menu can either be upsold or cross-sold. Knowing how to use these techniques on a day-to-day basis is also a great way to help increase the average spend per guest in your venue. Find out the difference between upselling and cross-selling with Roger.
This lesson is perfect for F&B staff and servers working in F&B businesses who are responsible for making sales.
Roger Beaudoin is the President of Restaurant RockStars, an online toolkit for restaurant owners looking to maximize their sales and profits.