Restaurant Revenue & Describing Drinks

Video Transcript

The other thing I've found being in the restaurant business in Utah is that the servers have a hard time describing alcohol to our customers because they think that they don't prefer alcohol. What I found in our restaurant because we are a barbecue restaurant that about eighty percent of the people that come in do want to drink some beer or wine. So, what I tell the servers here in Utah is to make sure that they describe the non-alcoholic drinks first like raspberry lemonade, or Coke, and then at the end tell them exactly what kind of beer we have like Shock Top wheat or Hepavison and then describe it and create conversation, because if the customers interested in buying alcohol they're going to ask you about the other beers that you have or the other wine, and this way you're off the hook so you're describing everything to them. So you're describing everything that's on our menu and you're giving the customer a choice and you're not making the choice for them, and then on the appetizers is the same thing. You, what you have to realize is that a customer, there's not one person eating one appetizer, there's probably a party of four.

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