Top 11 Marketing Skills of Catering Services Many people think that whether the guests can keep their legs depends on whether the food in the restaurant is full of color, fragrance, taste, meaning and nutrition, and whether it can attract the guests' mouths. However, the first thing that guests come into contact with after entering the hotel is the service of the hotel and the atmosphere of the hotel. Whether we can keep the "legs" and "mouths" of the guests depends first on whether the service of the restaurant can keep the "hearts" of the guests, so that diners are very satisfied with the food and service in the restaurant, and at the same time, the restaurant can maximize profits, which is the dream of catering owners and managers. In order to achieve this effect, the marketing service of the front office staff is very important. \x1d\1. Basic skills of selling food \x1d\ When the greeter leads the guests to the table, the service staff should take the initiative to introduce the dishes served on that day. At this point, the waiter should stand on the right side of the guest, keep the distance between 1.5 and 1 meters, have a correct posture, smile, lean forward slightly, listen carefully and remember carefully. In the process of ordering food, we should pay attention to two points: first, if the food ordered by the guests is not available, we should apologize first. "Sorry, business is particularly good today, and XX dishes are sold out. What do you think of XX dishes?" The dishes recommended for the guests should be similar to those ordered by the guests, or more distinctive. Second, if the guests order the same type of dishes, remind them to order other dishes. Third, if the guests say they are in a hurry, try to advise them to order faster dishes, and do not recommend steamed, fried or brewed dishes. Fourth, after the guest orders, ask for the weight of the guest's order, and then repeat the menu to the guest to check whether there is anything wrong or missing. When you don't hear the guest clearly, say "I'm sorry, would you please repeat it?" . It is advisable for the guests to be able to hear clearly when speaking. \x1d\2. Basic skills of selling drinks \x1d\ Before selling drinks, the service personnel should keep in mind the name, origin, flavor, price, characteristics, efficacy and other contents of drinks, and answer the guests' questions accurately and fluently. Vague answers will make guests doubt the price and quality of drinks in the restaurant. Words such as "almost", "maybe" and "as if" are also not allowed in language. For example, when selling "XX Tribute Wine", you should sell it to the guests: "Sir, you really have a good eye. XX Tribute Wine is one of the best-selling liquors in our restaurant at present. The reason why it is well received by the guests is that the mineral water used to make tribute wine comes from a local wonder' XX Spring'. XX Tribute Wine is a fragrant wine with pure fragrance, refreshing entrance and unique flavor. At the same time, it is a good product for your friends and relatives. I am sure you will choose it. \x1d\3. Selling skills in dining \x1d\ Most guests who enter the restaurant don't have an accurate idea of what they eat today. After a short contact with the guests, an excellent service personnel should be able to accurately judge the consumption level of their reception guests, and only when the judgment is correct can they sell dishes and drinks to the guests in a targeted manner. \x1d\ "After three rounds of wine, five flavors of food", the banquet will come to a climax. At this time, waiters often succeed in selling hotel dishes and drinks without losing time. For example, "Excuse me, gentlemen, I am also very happy to see everyone drinking so happily, but there is not much wine left now. Do you need another bottle?" Often, some of the dining guests will echo, "OK, another bottle", so that the wine can be easily sold. \x1d\4. Sales promotion skills after the dishes are served \x1d\ After the dishes are served, first tell the guests: "Excuse me, everyone, your dishes have been served, please enjoy your meal. If there are other needs, I am very willing to help you. " This has two meanings: first, let the guests know that the food has been served and see if it is consistent with the food they ordered; The second is to remind the guests that they can add more food if the food is not enough. \x1d\5. Selling skills for children \x1d\ Children are usually brought to restaurants by their parents. For children who don't frequent restaurants, everything in restaurants will be fresh. If you want to ask children what they like to eat, they usually can't say, but the opposite is true in choosing drinks. Due to the role of TV advertisements, children are familiar with the types of drinks. When receiving a child, you should consider what kind of drink to sell to make him like it. It can be said: "Hello, little friend, my aunt introduced XX milk juice to you. It's very delicious and delicious. If you like it, tell my aunt that my aunt will help you get it?" \x1d\6. Selling skills for the elderly \x1d\ When selling dishes to the elderly, we should pay attention to the nutritional structure of the dishes, and mainly recommend foods with low sugar content and easy digestion or dishes that are soft and tender. Why don't you try this dish in our hotel? Its name is crispy sugar tofu. The characteristic of this dish is that it tastes like tofu, but it is refined from raw materials such as egg white. It is smooth and tender, delicious and rich in nutritional value. Because it looks like tofu, we call it "crisp sugar tofu". I'm sure it will satisfy you, and I wish you happiness as the East China Sea and longevity as the South Mountain. \x1d\7. Selling skills for lovers \x1d\ Lovers go to restaurants not really to eat dishes, but to eat the environment. Romantic dining atmosphere will attract more couples to patronize. The service staff should pay attention to the observation in their work. If it is confirmed that the guests are lovers, they can sell some symbolic dishes when ordering, such as "shredded banana", which symbolizes sweetness and intimacy. At the same time, the service staff can be proud of men, willing to show their strength and generosity in front of women, and when spending money, most of them are men. They can appropriately sell some high-end dishes, and sell skills to picky guests. In daily reception service, service staff often meet some guests who make comments on the "software" and "hardware" of restaurants. For guests who love to find fault, the service staff should first serve with their utmost patience and enthusiasm, and should "correct what they have, encourage what they have, be neither humble nor supercilious, and give reasonable answers" to the suggestions made by the guests. Answer the questions according to the guests' wishes as much as possible, and ask the guests' opinions more when selling food and drinks. How about "Sir, I don't know what flavor of food you like, could you please give me a hint?" I will try my best to meet your needs "and so on. At the same time, remember that no matter how picky the guests are, they should treat them with a bright smile. \x1d\9. Selling skills for hesitant guests \x1d\ Some guests often hesitate when ordering food, and don't know which dish to order. In terms of personality, most of these guests belong to the type of "drifting with the flow", have no opinions and are easily influenced by others' opinions. Therefore, in the face of these guests, the service staff should grasp the atmosphere of the scene, accurately recommend the hotel's signature dishes and special dishes for the guests, and explain the recommended dishes. Generally, this kind of guests can easily accept the recommended dishes. In many cases, the guests have chosen nothing for a long time, and all the orders are recommended by the waiter. \x1d\11. Selling skills for ordinary guests with consumption level \x1d\ Generally speaking, the consumption power of working-class guests is relatively weak. They pay more attention to the benefits of food and demand that the dishes are cheap and good. When selling dishes to these guests, we must master the scale and learn to respect them. If we sell high-end food too much, they will feel embarrassed and lose face, and even hurt the self-esteem of the guests greatly, which will easily make them feel bullied by the store. Therefore, when selling high-grade dishes and drinks, we should adopt a tentative marketing method. If the guests insist on not accepting them, then the service personnel need to turn around and make a fuss about middle and low-grade dishes and drinks. Remember, guests with low consumption level are also distinguished guests of the hotel, and favoritism will make these guests never look back.