What if the chefs had the opportunity to sell? I bet it would be memorable.
Recently, I overheard another customer in a restaurant turn down part of an entree that I thought was delicious.
The salesperson in me wanted to approach them with why they needed to let it accompany the meal and at least try it.
I would have said…
1. Do you have an allergy, or is this a preference?
2. It’s so pretty in the white ceramic bowl, and the greens sparkle against the yellow cheesy goodness.
3. Careful time and attention went into figuring out just what will taste best with the entree, and this was a hands-down winner.
4. I think you should consider giving it a try. There is no extra cost.
Earl was with me, and he prefers it when I leave my sales hat at home for dinner with strangers.
But, if the chef had been taking the order I think 🤔 we might have gotten the chance to hear some selling. Because the chef knows why and how the dishes are prepared this way. They know what is lost when something is changed.
The waiter in this case just said ok and marked a reference on the paper. The waiter in this case was just taking the order. He was not motivated to encourage the guest to go outside their comfort zone. Instead, he wanted to serve the customer and keep everyone happy and comfortable.
The chef might have cared more to encourage the guest to try his creation. The chef might have risked comfort for the chance to make it not just a mediocre meal, but instead something memorable.
Something memorable brings lasting customers that return over and over. Mediocre brings customers if it’s convenient. So be memorable!
I wish we could always hear from the chef. I like to know why and how.
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