This highly detailed and immersive course provides team members with the necessary knowledge and skills required to increase revenue in ways that also enhance Guests’ dining experiences. Team members will learn how to use the Good, Better, Best technique to increase average menu price and Stretch Architecture to optimise complex sections of the menu. By understanding Trade Ups, Decoys and Bundling, team members will be able to positively influence Guest behaviour to increase spend while improving experience.
"Lobster Ink represents a powerful shift in the way that we are able to communicate and integrate our values."M. Semer, CEO Kempinski
"Happy customer always comes back and if you deliver excellent service then definitely guests are back."M. Grebot, F&B Manager Sofitel NY
"Lobster Ink’s method of instruction is easy for our learners to use. The fact that people can work to their own speed is a huge advantage."Kate Groch, CEO Good Work Foundation