Menu and Beverage

Merchandising
1. Manner of Preparation and Basic
Ingredients

2. Preparation time

3. Standard Portioning
4. Standard Accompaniments

5. Complementary Items

6. Special Qualities of the Dish

1. Manner of Preparation and Basic
Ingredients

Food maybe prepared in various methods

– grilled, simmered, roasted, marinated,
sautéed, pan fried, etc. The basic
preparation and the basic ingredients used
are usually mentioned when describing a dish
like a chicken and pork adobo
2. Preparation time

A guest maybe in hurry or must be really

hungry that he wants his order to be served
immediately. But he may unknowingly order a
dish that takes time to prepare. It will irritate
him if he is made to wait without being informed
how long the waiting time is. By mentioning to
him the preparation time, he can change his
order to a short order.
3. Standard Portioning

The size of a serving is usually measured in

terms of weight, quantity, etc.
4. Standard Accompaniments

This refers to the sidings that accompany the

dish.
5. Complementary Items

The One way of increasing sales is to push for

items that best complement a food ordered.
6. Special Qualities of the Dish

Effective sales presentation usually

require an attempt to highlight the special
qualities of the dish.
TIPS TO EFFECTIVE SALES PRESENTATION

1. Be familiar with the menu- basic

ingredients, preparation time, etc.
2. To command attention, approach the guest
with poise, eye contact and smile. Look
personable, no unpleasant body language and
mannerisms.
3. Have enough guts and determination to
sell. Do not be discouraged if what is offered
is turned down.
4. In making suggestions, try to find out
guests’ preference then mention what is
available among his reference.
5. Try to upsell. There are items that are
more expensive and more profitable to sell.
Mention them when appropriate.
6. Create desire and interest on the product.
7. Mention complementary items.
8. Offer variety of items meat, fish, sea
foods, vegetables, etc.
9. Attempt to sell a complete meal consisting
of appetizer, soup, salad, main course and
dessert. Suggest appropriate table wines
10. To close a meal, offer dessert, coffe or
tea or some liqueurs.
TIPS ON BEVERAGE MERCHANDISING

1. Be familiar with guests’ favorite drink and

offer it before he orders..
2. White food sales is usually limited to one
serving., beverage sales can be pushed
several times until such time that the guest
decides to leave the table.
3. Be familiar with the ingredients for mixed
drinks to be able to describe the drink if ever
asked.
4. Know and describe the special qualities of
the drink when asked.
5. Offer drinks that will best complement a
food ordered. Know what wines will be a
good accompaniment to steaks, fish,
seafood, etc.
6. Offer aperitifs before the meal ,
red/white/rose wine as complement to main
course and cordials/ liqueurs after the meal.
7. Use the right pronunciation when
mentioning a drink.
8. When the drink ordered is out of stock,
offer an appropriate substitute
9. When recommending drinks, start with
those items at moderate price.
10. When the guest is very thirsty,
recommend tall/ long drinks or beer.
11. Offer dry wines/ liquors to guest who are
about to take their meals.
12. Offer sweet drinks to people who just
had their meals.
13. Offer drink with soda and bitters for
guests who have upset stomach.
14. Offer hit drinks like hot buttered rum to
guests who have colds.
15. Suggest Bloody Mary for hangover as it is
known to be a good antidote.
Picking up/ Assembling Orders

1. Pick up of orders is normally done by

busboys who act as dining runners
2. Assemble the order and gather required
condiments, accompaniment sauce and
supplies (coaster, napkin, etc.)
3. Pick up orders sequence – from highest to
heaviest. Follow sequence as appetizer, soup,
then salad followed by main course.
4. Check whether the food is for the right
table and that it meets the standard portion
size, accompaniments and garnish. Check
also for possible contamination. If found
defective, bring it to the attention of the
chef for proper action before it is served.
5. Handle trays properly. Let the tray rest on
the shoulder with the palm of the hand
supporting the tray underneath. If it is still-
off –balanced, use the other hand support the
tray. Rest the elbow close to the hip when
carrying a tray. Make sure the bottom of the
tray is clean.
6. If the order is picked by another person
like the busboy and not the waiter, he should
place the food on top of the service station
or a portable tray beside the guest table.
Then he shall inform the waiter that the
order is now ready to be served.
7. Waiter shall pick up the assembled order from
the services station, then check the table number
if correct. He shall also check completeness of
items before serving them. If there are missing
side dish , accompaniments, condiments, sauce,
dressing etc. he shall call the attention of the
busboy and advise him to pick up the missing item.