How to guide customers to order food

Restaurant waiters can effectively promote dishes, which is a basic skill of front-line waiters, which can not only shorten the distance between guests and restaurants, but also reflect the corporate culture of catering enterprises. Waiters can adopt a variety of strategies when selling sales, rather than using a single strategy to sell to customers.

Dish promotion is an important part of catering activities, and it is also a public relations process between catering operators and diners. In dining activities, the ordering staff should introduce different lai points according to the psychology of different diners, and explain the dishes realistically and purposefully to meet the needs of diners, so it is very important to master language skills, and if used properly, it will benefit a lot.

1. Waiter sales skills.

1. Take the initiative to greet.

Taking the initiative to greet customers is of great significance. For example, some customers enter the restaurant, look around the restaurant and then turn around. At this time, if a waiter comes forward to greet "Welcome" and invite customers to their seats, customers will not quit even if they are not very satisfied with the restaurant.

2. Be familiar with the product and introduce the dishes in a timely manner.

Familiarity with the dishes is the premise of catering promotion, and the waiter should be familiar with each dish on the menu, and be familiar with the main ingredients, ingredients, cooking methods and tastes of each dish. The introduction of the dishes should motivate the customers to buy.

3. Recommend ** dishes in a timely manner.

In the process of service, if you see that the customer is hesitant to order, the waiter can introduce it in a timely manner and recommend ** dishes or high-profit dishes. Because the higher the dishes, are generally the most profitable dishes. Generally speaking, the gross profit of ** dishes and drinks is higher, and these dishes and drinks are indeed *** and distinctive.

4. Take the initiative to serve and seize sales opportunities.

Whether it's before, during, or after a meal, there are great sales opportunities.

5. It is necessary to carry out targeted sales.

The waiter should understand the purpose of the customer's meal, face different guests, different dining forms, different consumption levels, and carry out targeted sales. For example, for family banquets, we should pay attention to the choice of the elderly and children; For couples, the focus is generally on the choice of the lady.

6. Use sales pitch language correctly.

Waiters should have good language skills, be good at grasping the dining psychology of guests, and use sales language flexibly and skillfully to make guests feel good. The service language should be concise, short, and concise, and at the same time attract customers, and the service language should be selectively sentenced, which will help the promotion of the restaurant.

At the dinner, the leader arranges for you to order, don't panic, and teach you ordering skills.

During the New Year's holidays, relatives and friends gather in the restaurant, and the key is to order food. In fact, there are also skills when ordering food in the restaurant, a table with a good meal can make the atmosphere more relaxed, and finally the guests and hosts are happy. Here are a few tips for ordering food::

1. Determine the number of attendees and the amount of hotel meals before ordering. If there are not many people, order a large table of dishes, often wasted, thrift is one of the traditional virtues of the Chinese nation, extravagance and waste, to show face often gives people a bad impression, so determine the number of attendees before ordering, try to achieve an average of 1-2 dishes per person, if the amount of hotel meals is sufficient, an average of 1 dish per person.

2. Hot and cold, soup dishes, meat and vegetables should be matched. A table of meals is mainly composed of soup, hot dishes, cold dishes, if 6 people eat, generally can order 2-3 cold dishes, 3--4 stir-fried vegetables, plus a large dish and a soup, 1--2 snacks are enough.

3. Don't duplicate dishes. If a dish is very tasty, ask the chef to make another one, but don't order one dish of the same variety. For example, if you choose a fish soup, then there is no need to order fish or other seafood.

4. Don't just focus on the specialties recommended on the menu. Even if you don't know what to order, you can only choose one of the specialties recommended by the restaurant, and the rest depends on your taste.

5. If there are a large number of diners, "eight cool and eight hot" and "four meat and four vegetables", there must be a fish among them, which means "more than every year".

6. If someone drinks alcohol, they must order about 2 appetizers, such as vinegar-soaked peanuts, cold fungus, refreshing papaya shreds and other cold dishes.

Hello, I am Ruyi, a workplace mentor. The skills and methods of ordering mainly include the following points: 1

Read the menu carefully to understand the main ingredients and preparation methods for each dish. 2.Create a rough menu based on the number of diners and taste preferences, and be careful not to order the same ingredients and flavors repeatedly.

3.Consider the nutritional and taste matching of the dish, and try to choose different ingredients such as fish, meat and plants. 4.

Know the portion size and individual portion size to avoid wastage or lack of food. 5.According to the service level of the restaurant and the amount of food in the world, due consideration is given to the ** and consumption budget.

It is important to note that everyone's dietary preferences and tastes are different, so the methods and techniques of ordering food also need to be adjusted according to the actual situation.

Here are some tips and tricks for ordering:1Get to know the restaurant's menu:

Before ordering, browse the restaurant menu to understand the types of dishes, recipes, ** and other information, and then choose the right dishes according to your taste and budget. 2.A la carte according to the number of people and tastes:

On the basis of determining the number of people and tastes, it is best to choose different tastes and types of dishes according to the restaurant's experience in pairing dishes, which can enrich the taste and taste of the dishes. 3.Avoid repetitive dishes:

When ordering, avoid ordering Sakurayama's duplicate dishes to avoid wasting ingredients and costs. 4.Pay attention to the order of the dishes:

When ordering, you also need to consider the order of the dishes, starting with appetizers such as side dishes and cold dishes, then ordering main dishes and side dishes, and finally ordering main dishes and desserts. 5.A la carte according to the time of meal:

If you are at the peak of your meal, you can choose to order some dishes that are easy to process and simple to make, which can be served quickly and have a short waiting time, while in the off-season or more free time, you can choose some delicate, complex and well-made dishes to taste slowly. 6.Ask the waiter:

In the process of ordering, if you are not familiar with some dishes or have some questions, you can ask the waiter to avoid ordering the wrong dishes or inappropriate dishes. 7.A la carte in moderation:

When ordering, you also need to pay attention to the appropriate amount to avoid wasting or not being able to finish eating, you may wish to order some dishes first, and then order other dishes according to the situation after eating.