Free guide for restaurant, café and bar owners

8 simple ways to sell more per table.

No extra staff, no new menu. The tactics well-run dining rooms use to capture the drinks, desserts and turns most venues miss.

What's inside

• Why waiting costs money, with the research behind it
• The second-round window: when to offer the next drink
• How to sell dessert before plates are cleared
• A fast bill, not a fast meal
• Word-for-word upsell lines your team can use tonight
• Menu engineering in one table
• RevPASH and a printable 30-day scorecard