guiding guests' consumption

guiding guests' food and beverage consumption, also called food guiding service, is a very important service link for receiving guests who come to eat for the first time. Through the guided meal service, we can effectively improve the service attitude, improve the service quality of restaurants, facilitate guests and stimulate consumption; Through proper meal guidance service, guests' dining interest can be increased, the atmosphere of the restaurant can be activated and the feelings with guests can be deepened; The guided meal service can attract more guests to patronize the restaurant, thus creating greater economic benefits for the hotel.

(1) Dumping skills of waiters

Every employee in a restaurant is a dumper. The appearance, service and working attitude of waiters are intangible dumping of catering products. Waiters should understand that the process of catering service is the process of catering dumping. Dumping is a practical and flexible knowledge, and it is the secret of restaurant's invincible position.

1. Take the initiative to greet:

2. Familiarize yourself with the products and introduce the dishes at the right time.

Familiarizing yourself with the dishes is a good condition for dumping. Waiters should be familiar with every dish in the restaurant and the main ingredients, ingredients, cooking methods and tastes of each dish. The introduction of dishes should be able to arouse the purchasing motivation of the guests. When introducing the dishes to the guests, the waiter should pay attention to exaggerating the cooking characteristics of the dishes and which famous chef cooked the dishes, which will make the guests want to see the taste. If the dishes have allusions and origins, the waiter must combine the allusions with the dishes to make a vivid introduction to arouse the guests' hobbies, so as to achieve better dumping effect.

3. Recommend high-priced dishes at the right time

In the course of service, if you see that guests are hesitant when ordering, the waiter can introduce them at the right time and recommend high-priced dishes or high-profit dishes. Generally speaking, the Mao Lijiao of high-priced dishes and drinks is high, and these dishes and drinks are indeed of good quality and distinctive. Therefore, our dumping skill is to publicize its quality and characteristics, so that guests can buy high-priced dishes and drinks.

4. Take the initiative to serve and seize sales opportunities

There are good sales opportunities before, during or after meals. When a guest orders food, it is the best time for the waiter to dump it. When the guest looks at the menu, the waiter can't ignore it without saying a word. Instead, he should communicate with the guest about the contents of the menu and actively put forward various suggestions to the guest, so as to make the guest interested in the products listed on the menu and accept the dumping by the waiter. When guests eat, the waiter should pay attention to observe what the guests need and take the initiative to serve. Some guests wanted another glass of wine after using up a bottle of wine. He looked around, but the waiter didn't take the initiative to come forward. The guests were afraid of trouble and didn't want it anymore. As a result, the restaurant lost a sales opportunity. Therefore, the waiter should pay attention to the guest's feather and drink cup, etc. When he is free, he should immediately ask if he needs more. In the service process of banquets, group meals and conference meals, restaurants should prepare more wine and drinks. As long as the guests' glasses are empty, they will be filled immediately. Often, there will be repeated drinking during the meal. If the waiter does not pay attention to pouring wine, the sales of drinks for this meal will be greatly reduced.

5. Dumping should be targeted

Waiters should know the purpose of the guests' dining, and carry out targeted dumping in the face of different dining guests, different dining situations and different consumption levels. For example, family banquets should pay attention to the choices of the elderly and children, while couples should generally focus on the choice of women.

6. Use dumping language correctly

Waiters should have good language skills, be good at grasping guests' dining psychology, and use dumping language flexibly and wonderfully to make guests feel good. Service terms should be concise, short and pithy, and attract guests at the same time, which is helpful to the dumping of catering. For example, waiters often use "Do you want juice or yogurt" instead of "What kind of beverage do you want" to guide guests to make consumption decisions quickly.