What it looks like in a UK hospitality business
Most good upselling in hospitality comes from knowing the product. A server who has tasted the specials and can describe the wines in plain words can make a suggestion the guest trusts, without a script. A related idea is cross-selling: suggesting something extra, such as a side, a dessert or a coffee, rather than a better version of the same thing. Both show up in your average spend per head.
