LET’S TALK ABOUT RECOGNITION

Top GMs from across Hilton discuss how they use recognition to motivate their team, improve performance, and address business objectives. Watch video.

Recognizing Restaurant Upselling.

Montserrat Piñeiro Guerrero,
Hilton Aeropuerto Ciudad de Mexico

At the restaurant of Hilton Aeropuerto Ciudad de Mexico, we recognize waiters who sell the higher quantity of our most expensive wine (Gran Reserva casa Madero or Champagne Veuve Cliquot). At the end of each month the waiter who sells the higher number of bottles of this product is allowed to order his prefered dish from our menu. With this prize, waiters are able to remember the flavor of the saucer. It influences the success of upselling when the team member describes his favorite dish to the customers and adds their personal opinion. For example: Manuel, one of our team members, suggests everytime the fresh tuna, his prefered dish, telling people that the mix of the fresh salad with a sweet & sour taste from the balsamic sauce and the grilled fish is exquisite, an amazing experience for the senses. Customers, when they hear this description with the great smile of the server remembering those sensations, are impatient for tasting the saucer.

Posted on Dec 16, 2009

Topic(s): Recent Recognition Ideas

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