Catering service 10 promotion skills Many people think that whether the "legs" of the guests can be retained depends on whether the food in the restaurant is full of color, flavor, meaning, nutrition and whether it can attract the "mouths" of the guests. However, the first thing that guests come into contact with after entering the hotel is the service and atmosphere of the hotel. Whether we can keep the "legs" and "mouths" of the guests depends on whether the service of the restaurant can keep the "hearts" of the guests, so that diners can be very satisfied with the food and service of 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 desk staff is very important. \x0d\ 1。 Basic skills of selling vegetables \x0d\ When the greeter leads the guests to the table, the service staff should take the initiative to introduce the dishes served that day to the guests. At this point, the waiter should stand on the right side of the guest, keep the distance between 0.5- 1 meter, 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 guest doesn't order food, he should apologize first. "Sorry, business is particularly good today, XX dishes are sold out. What do you think of XX dishes? " The dishes recommended to guests should be similar to those ordered by guests, or more distinctive. Second, if the guests order the same kind of food, remind them to order something else. Third, if the guests say they are in a hurry, try to persuade them to order faster dishes, and do not recommend steamed, fried or cooked dishes. Fourth, after the guest orders, ask the guest about the weight of the food he ordered, and then repeat the menu to the guest to check whether there are any mistakes or omissions. When you don't hear the guest clearly, say "I'm sorry, would you please say that again?" . Guests are advised to listen clearly when speaking. \x0d\2。 Basic skills of selling drinks \x0d\ Before selling drinks, service personnel should keep in mind the name, origin, flavor, price, characteristics, efficacy and other contents of the drinks, and answer the guests' questions accurately and fluently. Vague answers will make guests doubt the price and quality of drinks in restaurants. Words such as "almost", "possible" and "as if" are also not allowed in the 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 wines in our store at present. The reason why it is popular with 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 taste and unique flavor. At the same time, it is also a good gift for your relatives and friends. I believe you will choose it. \x0d\3。 Sales Skills in Dining \x0d\ Most guests who enter the restaurant don't have an accurate concept of what they eat today. An excellent service staff should be able to accurately judge the consumption level of the guests after a short contact with them. Only when the judgment is correct can they sell dishes and drinks to the guests in a targeted manner. \x0d "Wine leads three rounds, food leads five flavors", and the banquet is about to reach its climax. At this time, waiters often lose no time to successfully promote hotel dishes and drinks. For example, "I'm sorry, gentlemen, I'm glad to see everyone drinking so happily, but there's not much wine left now." Do you need another bottle? "Often some dining guests will agree," OK, another bottle ",so that the wine can be sold easily. \x0d\4。 Promotion skills after the dishes are served \x0d\ After the dishes are served, tell the guests first: "Sorry, 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 their order; The second is to remind the guests that the food is not enough and you can add more. \x0d\5。 Children's selling skills \x0d\ Children are usually brought to restaurants by their parents. For children who don't go to restaurants often, everything in restaurants will be very fresh. If you want to ask children what they like to eat, they usually don't say, but when choosing drinks, the opposite is true. Because of TV advertisements, children are familiar with the types of drinks. When receiving a child, you should consider what drinks to sell to make him like it. You can say, "Hello, my aunt introduced XX milk juice to you. Delicious. Delicious. If you like, tell my aunt that my aunt will get it for you? " \x0d\6。 Selling skills for the elderly \x0d\ When selling vegetables 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 soft and tender dishes. Why not 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. Smooth, tender and delicious, with rich nutritional value. Because it looks like tofu, we call it "crispy tofu". It will definitely satisfy you. I wish you happiness as the East China Sea and longevity as the South Mountain. \x0d\7。 Couples' selling skills \x0d\ Couples go to restaurants not to eat food, but to eat the environment. Romantic dining atmosphere will attract more couples to patronize. Service personnel should pay attention to observation in their work. If you confirm that the guests are lovers, you can sell some symbolic dishes when ordering, such as "banana shreds" symbolizing sweetness and intimacy. At the same time, service personnel can be proud of men, willing to show their strength and generosity in front of women, and most of them are men when spending money. They can sell some high-end dishes appropriately and sell skills to picky guests. In the daily reception service, the service staff often meet some guests to evaluate the "software" and "hardware" of the restaurant. For the guests who love to find fault, the service staff should first serve with the greatest patience and enthusiasm, and make suggestions to the guests "if there is one, then change it, if there is one, then encourage it, be neither humble nor supercilious, and give reasonable answers". Try to answer the questions according to the wishes of the guests, and ask the guests for their opinions when selling food and drinks. "Sir, I don't know what kind of food you like. Can you 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. \x0d\9。 The sales promotion skills of hesitant guests \x0d\ Some guests often hesitate when ordering, 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". They have no opinions and are easily influenced by other people's 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. Many times the guests ordered nothing for a long time, but what they ordered was recommended by the waiter. \x0d\ 10, promotion skills for ordinary consumption level guests \x0d\ Generally speaking, the consumption power of working-class guests is relatively weak. They pay more attention to the benefits of food and demand cheap and good quality dishes. When selling dishes to these guests, we must master the scale and learn to respect. If we sell too many high-end dishes, they will feel embarrassed and lose face, and even greatly hurt the self-esteem of the guests, which will easily make them feel bullied by the store. Therefore, when selling high-grade dishes and drinks, tentative marketing methods should be adopted. If the guest insists on not accepting it, then the service staff needs to turn around and make a fuss about the middle and low-grade dishes and drinks. Remember, guests with low consumption levels are also distinguished guests of the hotel, and favoritism will make these guests never look back.