Another straw …

Gluttonous Thursday has proven that Hungarians will fill restaurants when they are offered a favourable price. Pricing should be considered carefully, as restaurant prices might be too high at present. It is also certain that revenues cannot be boosted by increasing prices. Instead, we should try to sell more to our existing guests. Once guests have made their choice, we should encourage them to add another item to their order. Revenues are noticeably higher in places where dessert is offered with coffee (or vice versa), or a cocktail with sweets or a snack with beer. A list of the things to be offered together can be compiled by an experienced chef or waiter within an hour. Obviously, we should not try to force our guests to buy something they don’t want. We want to teach them new things. Polite persuasion should never be confused with pushing guests. Such an attitude cannot be expected from unmotivated waiters. However, when waiters are offered sufficient incentives, they will do everything to sell more or to sell more expensive items. Waiters can act as “guides” throughout a meal, recommending dishes that are not included in the menu. This idea of selling things from a “secret menu”, known only to “insiders” has become a very successful method in the US. Another very effective method is to offer a sample from a new dish free of charge. If this is accepted by guests, they are almost certain to choose the new dish. It is also a good idea to reassure guests in their decision by simply nodding or saying “A good choice”. Discounts can also be very effective. According to Lee Iacocca: „People want to save money and they are willing to pay any price for it”.