SELL MORE?
CUT COSTS?
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To CUT COSTS, use the your suppliers. But, don’t do it by asking them to lower their prices. How would you feel if your customers were always looking for a discount or a cheaper price? Ask your suppliers to help you create more
customer satisfaction.
Make a list of all your suppliers and tell them you need help! Let them know that you will give your business to the company with the best plan to satisfy your customers. Need a new menu item for your specials? Ask for help. Thinking
about purchasing some new equipment? Tel the salespeople you will buy it from the company that comes up with a great training program for your staff. Are your servers selling enough wine? If not, work with your distributor to create an incentive program.
If you are paying the same price for your supplies, but you are getting more VALUE, you have effectively CUT YOUR COSTS. And, here is the great news – you cut costs while increasing quality! Now that is a bargain.
Want Some Specific Ideas To Use Tomorrow?
No problem. We will be publishing Bill Quain’s list of 10 places Where Money Is
Hidden
on the chef2chef.com web site. You will get some GREAT tips that are specific, practical and will give you the tools to find the money that is just WAITING to be discovered. More in Chapter 3
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To SELL MORE, look at your customer a new way. A great customer has three qualities: 1 – they have a problem. 2 – they have money. 3 – they want to solve their problem MORE than they want the money! When you sell something to a
great customer, it makes them happy. So, when you sell MORE to that customer, it makes them even HAPPIER. You want customers that are VERY, VERY HAPPY.
You can only sell more if you increase customer satisfaction. This point is so simple, but we often overlook its true meaning. We create satisfaction by solving problems. When you solve someone’s problems, they give you money.
In the coming weeks, you will learn to sell more by showcasing the most profitable items, accepting the best reservations, changing your table sets, designing a waiter/entrée/dessert tracking system, etc.
That is how you sell more. More in Chapter 3
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