Meet Your Tutors
Running one of Australia's 'most difficult to get to' restaurants meant that there was no walk by traffic and extremely quiet seasons at the Cottage Point Inn. Mandy and Dan had to find ways to maximise the amount spent by the people who did arrive.
"The Secret to having a Highly Profitable Restaurant is Simply Having Your Staff Use the Right Words!"
Selling at the Table is the step by step guide to how they were able to increase their guests spend by between 25% - 100% Cottage Point Inn became a live 'restaurant sales research lab' where the team tested different words. phrases, gestures and props to see what caused sales to increase or decrease. The result was stunning, the wait staff know what to say, when to say it and how. This led to increased revenues and of course increased tips! Selling at the table is your opportunity to cash in on this gold mine yourself. It could turn your worst performing in wait person in to a sales superstar!
Coaching You On The Strategy
Mandy explains the secrets of increasing spend per head including words and actions.
Live Demonstrations
Then watch as Mandy demonstrate those strategies live by serving guests in the dining room.
Extra Sales = Big Profits
Dan explains how to increase your profits with ease without feeling like a hard nosed sales person.
Increase Spend Per Head Immediately
The Selling At The Table System has been used in hatted restaurants, suburban and regional restaurants, bars and cafes and no matter the venue it increases sales every time. Here are what a handful of our clients said...
John Fink
The Fink Group
How to maximise your restaurant's profitability.
After reading Howard's first book More Bums on Seats, we rejuvenated our marketing strategies at OTTO, Sydney. We have never looked back. "Selling at the Table" takes a step further with valuable advice on how to maximise your restaurant's profitability.
Karl Schlothauer
House of Pocket
We added an extra $2,000 each Saturday
"Within two weeks of learning the first two steps of selling at the table our team had added 20% in sales. We then added an extra $2,000 each Saturday night even though we didn’t think it was possible – because we were packed. The staff report that it is so easy to sell now and we are looking forward to implementing it across our other five venues".
Robert Specogna
Centro CBD - NSW
How Much Money Had I Missed Out On?
"After only taking an hour to learn the first two steps I decided to try out "the first sale" on two lunchtime regulars and it worked like a dream! I made a very easy extra sale to these guys who had been coming here for years... how much money had I left on the table before?"
Example Curriculum
- 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
Other Restaurant Profits Courses
Another way to increase the profitability of your restaurant...
