Operator Toolbox: Sales-Building
Operator Tools in the Sales-Building Category:
- Fair-Share, Steal-Share and the Future of Casual-Themed Restaurants
- 12 Ways to Build Sales Without “Suggestive Selling”
- 13 Smart Ways to Drive More Revenue Every Shift
- 14 Ways to Increase Drive-thru Efficiency and Speed
- 25 Descriptive Words That Help Merchandise the Menu
- 31 Descriptive Words That Help Merchandise the Menu
- 5 Tips for Improving Server Sales
- Boost Revenue With Takeout, Curbside, & To-Go
- Liquid Assets: How and Why to Sell More Beverages
- Raising Traffic and Boosting Sales Calculator
- Sales Contest Basics Inspire Competition and Profits
- Seven Ways to Be Ready When the Upturn Comes
- Situational Selling is Key to Better Tableside Service
- Suggestive Selling Annual Revenue Calculator
- The Art of Menu Merchandising
- Think Like a Retailer and Market Your Floor Plan
- Why Service is Dead and When “Upselling” is Wrong
31 Descriptive Words That Help Merchandise the Menu
A picture’s surely worth a thousand words. But since servers can’t bring every dish out to show their guests what it looks like, the following descriptive adjectives can help sell more!!!
- Famous
- Signature dish
- Best-selling
- Drenched
- Thick
- Seared
- Icy cold
- Lightly dusted
- Jet fresh (seafood)
- Special
- My customers love it
- Angus steak
- Giant
- Popular
- Drizzled with
- Seasoned
- My favorite
- Sold out
- Crunchy
- Enough for two to share
- Home-made
- Bubbly, melted cheese
- Chunky
- Fresh-ground
- Ginormous
- Great deal
- Great value
- Made fresh daily
- So fresh it slept in the ocean last night
- Spicy-no hot
- Brand new
Ask your team to keep adding to the list with their own descriptive phrases to help merchandise the menu that work well for them.
