Customer Service for Restaurant

From Order Taker to Order Maker

Generating restaurant revenues by utilizing professional up-selling techniques

This training is for all employees with direct customer contact when working in the restaurant.

Course Aim

Participants will be able to effectively identify the needs of the customer and thus allow them to create the opportunity to successfully sell and up-sell in the restaurant. They will recognize sales opportunities more quickly and will increase their sales by applying suggestive selling techniques which in turn increases revenue. The training also identifies methods to pro-actively prevent complaints as well as identify ways of communicating positively with difficult customers!

Course Content

• The challenges of delivering professional service quality daily
• The traits of a professional service team and the individual team members
• Identifying the requirements of the professional restaurant employee
• The meaning of customer expectations
• The customers motive for a restaurant visit and the impact of the sales process
• How to evaluate the expectations of the customer correctly
• The professional service flow
• Key factors to ensure an efficient service
• Identifying sales opportunities
• The different ways of how to communicate actively with the customer
• The fundamentals of selling
• Identifying various selling techniques.
• The principles of suggestive selling and up-selling techniques
• Setting and achieving revenue targets
• Dealing with difficult customer situations
• Professional customer service delivery in the restaurant
• Role play practise using video-feedback