Server Sales Training: Grow your restaurant's profits with minimal effort. (Restaurants; Secrets to Success Book 1)

A restaurant owner or manager has only two ways that they can increase their business. They can advertise and try and get new customers OR they can take care of the customers they already have and get them to SPEND MORE. As every restaurant owner knows, advertising is never a sure bet. The only thing you can be sure of is that the ads you run are going to cost you an arm and a leg and there is no guarantee that they will work . Option two, taking care of your existing customers and getting them to SPEND MORE is exactly what this book is about.

This short, easy to understand, volume gives restaurant owners and managers the tools you need to get more productivity and MORE SALES out of your dining room staff. Even if you have been running restaurants for 30 years, the information in this book will help you teach your dining room staff to succeed. By stressing the fact that if they sell more, they will make more, servers are already motivated to sell. They just need some guidance and some tools in order to increase their sales, make more in tips, and make more money for the restaurant. Although the book is written for managers, if you are a server and want to MAKE MORE MONEY, this book provides you with everything you need to become the highest paid waiter or waitress in your dining room.

Written by long time and well known restauranteur and Chef, James Clary, this volume explains what a per person average is and how you can go about increasing it. Clary covers everything from a server's tone to different sales strategies that Chef Clary has used for years in his namesake restaurant to maximize sales and profits. Chef Clary has consulted on many projects in his home state of Missouri, including Andy William's Moon River Grill in Branson. He has taught customer service skills to thousands of young people and helped numerous organizations improve their service.

The book is divided into four sections;
1. Delivery and Table Presence
2. Attitude, Selling, Tips, and the Guest
3. The Building of a Check
4. Tracking Check Average and Follow up

At the end of the book Clary explains how you track a server's sales and exactly what you do with that information. Ideas for motivating servers are covered as well as how to deal with a server whose performance is lackluster. The book also provides tables that you can use in your business to track your server's sales.

If your restaurant is struggling and you don't have the money to run a large advertising campaign, or if you just want to make MORE money, this book is the best offering on the internet for doing just that.