I have always worked to the divine rule of 3. When up-selling beverages give 3 options. I would routinely space this out as: My personal favourite The most popular in relevant category A left field option (or if you know the customer well, an option most suited to them if not already offered) The key to upsell is to make the customer feel like it was their choice, they own that decision. Otherwise you can lose trust which can become a blocker the next time they are looking for a recommendation. Hospitality is about relaxing for the customer and facing a pushy salesmen is annoying. Being served an option of recommendations is enticing.

The key is to focus on enhancing the customer's experience rather than pushing a sale. Explain how the upsell could improve their experience.Respect their decision: If they decline, move on graciously.The goal is to make customers feel cared for, not pressured.

Handling objections while upselling beverage - - Upselling is the key in any industry specially when it comes to Hospitalily where one diversely uses expertise to understand and assess the likes and preferences of the Guests to render their unforgettable dining experiences. - Service driven industry is more about salesmanship hence While upselling one needs to read the Guests, maybe the dishes drinks could've potential allergens that can negatively effect the Guests. - Based upon their preferences one can suggest their food or beverage that can pair perfectly. Like Espresso or black coffe pair better with desserts, sparkling goes well with fried, salty or smoky foods. - Offering personal recommendation always goes a long way.

Before you approach your table, ensure that you ARE as knowledgable as possible about the available options. Gain their trust in you as their representative. Imagine if you were their pilot: "Hmmm, I'm not sure which route will get us there." Then be confident but not pushy. Be fair and logical. I agree wit the three choice (good-better-best) approach; but perhaps take this information and use it as their ally in good decision making. Top shelf tequila may not benefit a big bold Margherita, you may know a craft cocktail on the menu (or off the menu) that would properly accent the platinum choice. Then, make it their idea. Last thought, protect yourself from profiling, which cuts both ways: budget client and special occasion spender.

The foundation of successful upselling lies in understanding your customers ✨. When they voice concerns, actively listen to the reasons behind their hesitation whether it's dietary preferences, budget, or taste preferences. This shows empathy and ensures the customer feels heard, building trust that’s crucial in hospitality. ✅✅

The art of beverage enhancement isn't about selling – it's about storytelling. We transformed our approach by training teams in what I call "experiential pairing dialogue." Key insight? When you position beverages as experience amplifiers rather than add-ons, guests engage naturally. Our teams don't sell drinks; they craft moments. Result? 40% increase in beverage attachment rate while maintaining pristine guest satisfaction scores.