Menu Marketing - 3 Q&A | Howard Tinker

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Selling At The Table

Introduction

The Big Picture
The Course Outline

Module 1 - Mindset & The First Sale

Lesson 1 Mindset
Lesson 2 The Welcome
Lesson 3 The 1st Sale
Lesson 4 - Setting Up The Next Sale
Lesson 5 - Sabotage
Lesson 6 - Coaching Your Staff

Module 2 - The Main Course

Lesson 1 - Philosophy
Lesson 2 - Verbalise your Dishes
Lesson 3 - Sides and Extras
Lesson 4 - How to "Sell" More Wine
Lesson 5 - The Extra Sale

Module 3 - Just Desserts!

Lesson 1 - Selling Desserts
Lesson 2 - Setting Up The Next Sale
Lesson 3 - Selling Cheese
Lesson 4 - Coaching From Dan
Lesson 5 - Children's Dessert
Lesson 6 - Children

Module 4 - Coffee, Tea and Lasting Impressions

Lesson 1 - Last Impressions
Lesson 2 - How To Get One More Sale
Lesson 3 - Petit Fours
Lesson 4 - The Bill

Module 5 - Selling Beyond The Meal

Lesson 1 - Databases and Repeat Business
Lesson 2 - Cooking Schools
Lesson 3 - Gift Vouchers
Lesson 4 - Staff Training and Management
Lesson 5 - Staff Training Materials

Bonuses

Making The Cocktail Of The Day - Raspberry Caprioska
Dan's Notice Sheet
Dan's Run Sheet
Dan's Allocation Sheet
Dan's Tasting Notes
Management Q&A Session with Dan and Howard
Staff Training Q&A Session with Dan and Howard
Q&A Session with Dan and Howard
Shucking Patonga Creek Oysters
Cottage Point Inn Petit Fours Chocolate Branch

Extra Bonus: Menu Marketing Course

Introduction
Menu Marketing - 1
Menu Marketing - 2
Menu Marketing - 3 Q&A
Menu Marketing - 4 Case Study

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Menu Marketing - 3 Q&A

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