Lesson details

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.

Instructor

Roger Beaudoin

Roger Beaudoin is the President of Restaurant RockStars, an online toolkit for restaurant owners looking to maximize their sales and profits.

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