Too many restaurant staff are afraid of upselling. Servers and bartenders don't want to come across as pushy, or they think they're taking advantage of the guest. When they think of upselling this way, they just won't do it. And while nobody likes to be sold to, the best salespeople are working...

Cutting costs is a first step in getting your food and labor costs in line, but you also want to increase restaurant sales. Once you have the right systems in place, every dollar above breakeven makes you 30 to 40 cents on every single dollar. That’s some motivation to drive sales, right?...