🍸 TRL Weekly: "What Else May I Bring You?"

Welcome back, future server/bartender millionaire!

This is just our second week of The Restaurant Launch Newsletter.

Our first week, The “Hi” Method went EXTREMELY well.

If you missed the first week’s lesson you can read it here.

And we’re back for another massive lesson from Brandon this week:

Today at a Glance:

• Brandon’s Weekly Lesson: “What Else May I Bring You?”

• Server Story: Susie Makes $500-800 a Shift

• Tactical Reminders: Your Video Lessons

• Server/Bartender Poll: Take Our Quick Poll

🍸 Brandon’s Weekly Lesson:
“What Else May I Bring You?”

STOP SAYING: “Did you need anything else?” after dropping food off at a table OR after 1 person asks for something.

“Did you need anything else?” implies that you don’t want to get them anything else, but you want to save yourself time by not having to go back and forth.

They don’t “NEED” more ketchup, but would they like more? Yes.

Instead I want you to start saying “What else may I bring you?” or even “Who else?”:

Option 1 - You drop off food.

• “What else may I bring you?” 

Option 2 - Someone asks for ketchup.

• “Ketchup, of course! Who else? What else?”

This assumptive language is incredibly powerful when it comes to hospitality and when it comes to sales. That simple verbiage switch is not the only thing that matters though. It's actually not even the most important change you have to make.

The most important change you have to make is your tone, body language, enthusiasm, and all non verbal queues that show a guest you actually WANT to get them more things.

Most servers start walking away before they even give a guest a chance to ask for something else. Or the server only looks at 1-2 of the guests at that table the entire time making it hard for the other guests to ask for things.

I want you all to stop at the table, make eye contact with every guest, and really make sure that no one else wants anything at all before leaving. 

Before you do that, you have to realize that there are some things the guest should not have to ask for and you should not have to ask if they want them.

For example, if they have empty drinks or clearly need other things (napkins, ketchup, a new linen, more water, etc.), you should just get them those things SILENTLY.

If someone asks you for another cocktail before you ask them “Same thing or something different?” then you are not doing your job.

👩‍🍳 Server Story: Susie

Susie was one of the hundreds of servers that went through our 1on1 server training.

She started out serving at Texas Roadhouse.

When she started the training she was making around $200 a shift.

Within 2-3 weeks we easily got that up to $250-$300 a shift just by using some of the methods that I am giving you in this newsletter.

After that, she wanted even more.

It was tough to make more money at Texas Roadhouse so we knew the ultimate goal was going to be to switch restaurants.

Getting a new serving job at one of the best restaurants isn’t usually an easy task to accomplish.

But with our help she knew exactly what to do to land the job.

After a few weeks she was making $500-$800 a shift, which is a normal amount for servers working at GREAT restaurants!

This added up to WELL OVER $100,000 per year!

Keep an eye out for our guide on landing better server positions in the next few months.

🚀 Tactical Reminders:

1. Make this switch: “Did you need anything else” to “What else may I bring you?”

   Video: Click here.

2. Service Recovery: CARE MORE THAN THE GUEST CARES WHEN YOU MAKE A MISTAKE!

   Video Lesson: Click here.

3. Risky BUT FUN Sales Method - Ask the guests if you can order for them! (Only use this at certain restaurants and ONLY in certain circumstances!)

   Video Lesson: Click here.

That’s all for week two!

If you have a second please take the poll below to let us know what the number one thing you’re looking to gain from this newsletter is.

See you next week,

The Restaurant Launch Team