The Lost Art Of Suggestive Selling

This will be relevant by the end of the post.

“Subtlety is the art of saying what you think and getting out of the way before it is understood.” –Anonymous

We as a society have really lost the power of subtlety.  It could be because we have lost the patience to unravel it.  We receive far more information on a daily basis than our ancestors a hundred years ago could even process.  Most of this information is not subtle.  It is blasted at us with bells and whistles to get our attention.  The news channels do not just report the news, they also tell us what to think about it.  Movies no longer imply that a couple is about to “make whoopee”, they show us the scenes in the trailer.  In a few generations we have gone from Marilyn Monroe standing over a vent to Britney Spears getting out of a limousine.

With all of these changes, we have forgotten what it means to be “suggestive.”  This is particularly true in restaurants.  A few decades ago, corporate restaurants determined that they wanted their servers to be sales people.  The also determined that they had no interest in paying for the training necessary to actually accomplish this.  Instead, they decided to teach their servers to use adjectives and “suggestive selling.”  One of the first posts on this blog was declaring my disdain for the overuse of adjectives.  I recently realized that I never discussed my equal dislike for the corporate restaurant incarnation of “suggestive selling.”

Read the full post at Tips For Improving Your Tips

Submit to Best Restaurant Blogs

About David Hayden

David Hayden is a restaurant marketing and training consultant based in Kansas City, MO. He writes a series of 9 blogs collectively known as The Hospitality Formula Network and is the author of "Tips2: Tips For Improving Your Tips" and "Building Your Brand With Facebook"

, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

  • yellowcat

    We had a guy come in and try to teach us how to suggestively sell. It came down to asking people, “Would you care for an appetizer,” or listing the beverages we offer then asking, “What can I get you to drink?” It didn’t work. It annoyed both the servers and the customers. It was not suggestively selling, it was a hard upsale and it was obvious. It worked for only one server and I think that was because she was such a raging bitch people ordered whatever she suggested just to get her to leave their table.

  • Kathleen Sanchez

    Fantastic explanation on management. I'll read more!
    You certainly deserve a round of applause for your post and more specifically, your website in general. Very high quality material.

  • Catherine Price

    That was a great article on restaurants.
    Hope google lets more people see this site.