waiters can adopt various strategies in sales promotion, instead of applying a single strategy mechanically to customers. Food promotion is an important link in catering activities, and it is also a public relations process between catering operators and diners. In the dining activities, the ordering staff should introduce different dishes according to the psychology of different diners, and explain the dishes in a realistic and targeted manner to meet the needs of diners. Therefore, it is very important to master language skills, which will benefit a lot if used properly. First, the waiter's sales promotion skills 1. Take the initiative to greet 2. Be familiar with the product and introduce the dishes in a timely manner. Familiarity with the dishes is the premise of catering promotion. The waiter should be familiar with each dish on the menu and be familiar with the main ingredients, ingredients, cooking methods and tastes of each dish. The introduction of dishes should be able to mobilize customers' purchasing motivation. 3. Recommend high-priced dishes at the right time In the service process, if you see that customers are hesitant to order, the waiter can introduce them at the right time and recommend high-priced dishes or high-profit dishes. Because the dishes with higher prices are generally high-profit dishes. Generally speaking, high-priced dishes and drinks have a high gross profit, and these dishes and drinks are indeed of good quality and distinctive. 4. Take the initiative to serve and seize sales opportunities. There are good sales opportunities before, during or after meals. 5, to be targeted to promote the waiter should understand the customer's dining purpose, in the face of different guests, different dining forms, different consumption levels, targeted marketing. For example, we should pay attention to the choice of the elderly and children for family banquets; For couples, it is generally necessary to focus on the choice of women. 6. To use the marketing language correctly, the waiter should have good language expression skills, be good at mastering the dining psychology of the guests, and use the marketing language flexibly and skillfully to make the guests feel good. Service language should be concise, short and pithy, at the same time, it can attract customers, and it is helpful to promote the sales of catering by selecting service language. Second, the customer's consumption psychology and promotion work 1. Promote the banquet according to the customer's consumption motivation (1). Whether it is a wedding or a business banquet, such guests generally pay attention to ostentation and extravagance, and the variety of dishes is rich, but also a certain price range should be considered. For such customers, when introducing dishes, we should introduce some famous dishes of our restaurant, which should be cold and hot, well-prepared and varied, rich in dishes and properly controlled within the price range. (2) light meals. The consumption characteristics of this kind of guests are economical or quick to eat and go, and the variety is not too much, but the requirements are fast. The waiter should take the initiative to introduce cheap and good dishes that take a short time to make. Such as Sichuan style pork, Mapo tofu, etc. (3) dinner. These guests often want to be lively, like to talk while eating, drink more, have ordinary dishes, and ask for rich dishes but not too much, fine and not too expensive. In view of these characteristics, the service should take the initiative to ask their requirements and hobbies. The number of cold pots and the first two dishes can be more, and the latter dishes can be less to avoid waste. At the same time, we can introduce and sell more drinks and drinks at the right time. (4) adjust the taste. Most of these guests come by the name of the screen and want to taste the restaurant's special dishes, famous dishes and famous dishes. This kind of customers like to eat some dishes that are not easy to eat or rarely eaten at ordinary times. They should have flavor characteristics in the selection of materials and cooking, and do not require fast but good requirements.