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Sales Techniques As a bartender you have two options. Firstly, you can stand around doing the bare minimum such as cleaning a little here and there, serving when you have to and agonizing with your colleagues about how long to go until your shift ends. Secondly, you can talk to and entertain your customers, use salesmanship and show professionalism thus increasing sales and tips. Many Bartenders don't understand the loyalty a customer will give them as an individual if they offer good service. On several occasions I have left bars and found many of my customers at my past bar become regulars at my new bar. I recommend that you try the second option as not only will it make your time behind the bar more rewarding but it will also increase your chances or remaining in employment. In order for you to be an effective sales person you must know your products. You cannot sell something unless you know what you are selling. As a bartender it is imperative that you know every single item on the drinks, cocktail & food menus, upcoming events within your bar or Hotel. This will enable you to gain the guests confidence and suggestively sell. When describing menu items be sure to include: What it is. Explaining any ingredients you feel the guest may be unfamiliar with. The portion size How it is prepared What it tastes like What accompanies it Price When describing cocktails be sure to include: Ingredients. Explaining the main liquor content. Size of the drink Alcoholic content What it tastes like (sweet, fruity, sour. etc) Price Although most bars recognize that that bar sales opportunities are important in the bars business growth, it is more important that your bars guests do not feel you are ripping them off. Something's to keep in mind. Don't always try to sell the guest the most expensive item on the menu unless the guest is obviously looking for it. Many times a guest who normally drinks a house Whiskey will have his bartender up sell him onto the most expensive whiskey in the bar. The guest after ordering the drink hears the price and doesn't enjoy it because he has blown his whole evening's budget on one drink. He is no longer a loyal customer. A better attack is to sell him a slightly more expensive whiskey, example his normal whiskey costs $5 sell him one for $6, build the guests trust. The guest is happy he is enjoying a nicer whiskey and he can still afford to feed his kids. Suggest that guests share appetizers or desserts, the secret of customer loyalty is trust, some venues have massive portion sizes, some evening I go out to dinner the bartender or waiter sells me an appetizer, main, desert and I’m full after the appetizer, I don’t feel satisfied, I don’t tip as much, when I return to your venue I order less the next time. Allowing guests to order more than they can eat will only upset them. You may Suggest drinks that will enhance the meal that a guest is eating, example a guest is eating a seafood dish, sir I have a lovely Sauvignon Blanc that goes perfectly with this dish. Instead of desert maybe you would like some liqueurs or my specialty cocktails, suggest an aperitif before dinner. Only suggest side orders that will enhance a menu item. Example offering a side salad with a Caesar salad would be ridiculous, but not uncommon, Recognizing a sales opportunity is all about adding value to your customer's experience  |
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