How to Increase Check Average with Dessert Sales

·14 min·1 clip

Chip Klose says he doesn't care about the $15 dessert—he wants the $18 scotch and $11 cappuccinos that come with it.

Chip Klose challenges the common restaurant industry advice to avoid selling desserts, arguing that it's a missed opportunity to increase check averages. He explains how proper server pacing and upselling techniques can turn desserts into a profit driver by bundling them with high-margin drinks like coffee and scotch, all while maintaining efficient table turn times.

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