Restaurant Marketing Blog

Tuesday, March 03, 2009

Restaurant Marketing: Walking The Thin Line Of Charging For Extras

In this tight economy, when every guest should be treated like royalty, can you afford to lose a guest by charging them for an “extra?”

It’s a thin line you’re walking on when you’re watching all of your costs and at the same time your guests are sensitive to being charged for “extras.”

I know a guest will abuse you, and that’s when you’ve got to step in and explain to them your costing structure. If the guest doesn’t understand that, then maybe that guest isn’t for you. 

I believe you should charge your guests for any extra salad dressings that are disproportionate to the size of the salad, but I wouldn’t charge them for just one extra.

Posted by jcohen in • Restaurant Marketing
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