1. Waitstaff Training Program designed for Restaurant Name

2. Waitstaff Training Program designed for Restaurant Name

3. Why Focus on Dessert? Desserts add an average of 13.5% to check totals. Your 15% tip grows as the check total grows. Almost everyone who orders dessert also orders coffee, tea, or an after dinner drink. Customers are more highly satisfied and highly satisfied customers tip at 18% and up.

4. Customer Satisfaction Increases with Dessert. Overall Satisfaction Accuracy of Order Felt Valued As a Customer Pleasant, Friendly Service Fast, Efficient Service 0 15 30 45 60 Positive Response % With Dessert Without Dessert

5. Selling Desserts- Bigger Tips & Much More Satisfied Customer Tips 18% Business improves Customers are more satisfied Check total rises Others at table have dessert Customers add drinks & coffee You sell a dessert More customers visit Your tip goes up Word of mouth spreads

6. Selling Desserts- Bigger Tips & Much More 79 % felt the after dining experience influenced the overall satisfaction level of a meal 80 % more likely to order dessert if the waiter/waitress is enthusiastic & knowledgeable about the dessert 96 % tip more when they are highly satisfied with their restaurant experience

7. Sweet Street presents a new way for for your restaurant to be more successful by selling more desserts

8. Remember FIRST A simple way to learn and remember how to sell more desserts more of the time. A simple way to substantially increase your income. Just remember the word FIRST and you’ll be on your way to happier, more satisfied customers and greater success in your job.

9. F is for FIRST Sell Dessert First Mention dessert right away, while diners are hungry. Hostess should mention dessert while seating patrons. Bring up dessert at least twice during the meal– starting with your initial greeting and while taking and delivering drink, appetizer and entrée orders.

10. Dessert Before Coffee Mention dessert BEFORE coffee! Coffee represents the end of the entire meal for many guests and may also quench the urge for something sweet.

11. I is for Individual Convince Just One Individual Sell a dessert to just one diner at a table and the rest will almost always order dessert, too. Remind diners that dining out is special and should be a complete experience, including dessert. If diners resist, suggest they share desserts.

12. I is for Individual Convince Just One Individual Instead of “Would you like…” try “You can have…” It gives diners permission to order dessert. Remember to suggest sharing & taking dessert to go.

13. I is for Individual Convince Just One Individual Every time you don’t ask about dessert you won’t get the sale. Every time you do ask, there’s a 100% chance they’ll say yes.

14. R is for Review Learn About Your Desserts Learn key words and phrases that make your desserts sound irresistible to your customers. Sample desserts yourself so you can describe your favorite flavors, textures & aromas & be passionate! Learn how to pair different desserts with different entrées by using the Balanced Desserts System.

15. R is for Review Pairing Desserts & Entrées Sweet Street Desserts have these flavor characteristics Chocolate Fruit & Nut Cheese Citrus

16. R is for Review Pairing Desserts & Entrées Food & Dessert flavors pair: Steak Burgers Pasta Pizza Chicken Seafood Ribs Fish        

17. R is for Review The More You Know The More You Sell Sample desserts yourself and provide samples to your customers. What are your favorites? Suggest desserts that pair well with patron’s entrées. Make dessert irresistible. Describe the flavors, textures & aromas. Be passionate! You’re part of their memorable event. The following slides provide detailed descriptions, pairing information and include specific words and phrases you can use to describe the desserts sold in your restaurant. Get to know your desserts!

18. R is for Review The More You Know The More You Sell Sample desserts yourself and provide samples to your customers. What are your favorites? Suggest desserts that pair well with patron’s entrées. Make dessert irresistible. Describe the flavors, textures & aromas. Be passionate! You’re part of their memorable event. The following slides provide detailed descriptions, pairing information and include specific words and phrases you can use to describe the desserts sold in your restaurant. Get to know your desserts!

19. S is for Strategy Ideas That Help Sell Desserts Suggest sharing if patrons are reluctant to order an entire dessert for themselves. If patrons are full or are on a schedule, such as lunch, offer their desserts to go. Wouldn’t you just love to have that dessert back at the office or at home? Practice suggesting specific desserts because it’s easier for customers to simply agree.

20. S is for Strategy Customer Awareness Customers need to be aware of dessert. Tell them & show them. Describe Desserts with specifics and details. Use a sample tray if possible and make sure other patrons can see them. Deliver low. Let everyone see the desserts as you deliver them.

21. S is for Strategy A Team Strategy Try this - work with the host or hostess to promote a specific dessert. Have the host or hostess mention that dessert while seating guests. Then, you mention the same dessert after the group is seated. This strategy builds a buzz in the restaurant and gets patrons excited.

22. S is for Strategy Handle the Objections There only a few objections that might keep customers from enjoying dessert. Be ready: Not Enough Time - You can prepare their dessert to go in just a couple of minutes & that dessert will be great at home or back at the office. Already Full - You can bring extra plates and forks so guests can share dessert or you can ready their desserts to go, again reminding them how they’ll wish they had taken advantage of the offer.

23. T is for Technique Practice the Fundamentals Remember that dining out is often a special event for your customers & you’re lucky to be a part of it. That special event wouldn’t be complete without a special dessert. Don’t let your patrons down. Let your enthusiasm get your customers excited. Tantalize them with descriptions and be supportive of their choices. Refer to the product descriptions.

24. Put yourself in your customer’s shoes. It’s easy to care about people once you know a little bit about them. Be sincere. Let them see your honest enthusiasm and that you care. Good sales technique is as simple as seeing things from your customer’s eyes. T is for Technique Connect With Your Customers

25. You serve many customers and many meals but, for your customers, it’s a special event. They may be celebrating a promotion, graduation or just a night away from the kids. Whatever the reason, they are enjoying a special event. Remembering this helps you make sure their experience is special and, of course, no special dining event could possibly be complete without a spectacular dessert! T is for Technique Every Meal is an Event

26. Summary Dessert is more than an afterthought. It’s a key part of the dining experience–a way to increase your income, build the business, and build customer satisfaction. DessertFIRST is an easy device for remembering key ways to improve your dessert sales. Use this information to your advantage and enjoy!

27. Summary FIRSTFIRST - Sell dessert First - Sell one Individual - Review your desserts - Develop sales Strategy - Develop sales Technique

28. Sweet Street and Your Restaurant Helping you to be more successful.