Raise average restaurant spend with relevant choices

A good recommendation improves the meal. It might be a side that suits the dish, a smaller dessert after lunch or an alcohol-free drink the guest had not noticed. Start there when you want to raise average spend.

Define the measure first

Average check can mean sales per guest or per transaction. Those measures behave differently when guests split bills or order again. Choose a definition and use consistent VAT treatment and reporting periods.

Compare similar services. A Friday dinner and a weekday lunch have different conditions. Changes in guest mix or larger groups can move the average even when staff behaviour has not changed.

Make additions easy to understand

Choose a small number of additions that suit each dish and that the kitchen can deliver without creating a bottleneck. Explain what the guest receives and what it costs. Avoid preselected extras that guests must notice and remove.

Swedish consumer price information must be accurate and clear, with the total normally shown including VAT. See the Swedish Consumer Agency’s rules. Apply the same clarity to printed menus, digital ordering and tableside conversation.

A specific suggestion might be: “The roasted potatoes go well with that dish. Would you like to add them for SEK 45?” This is an example of wording and price, not a recommended price point.

Give staff product knowledge

Let staff taste the items they recommend and understand portions, ingredients and preparation time. The suggestion then becomes part of the service. Guests should be able to decline once without being asked again.

Focus on timing. Dessert belongs after the meal, while a side needs to be chosen before the kitchen prepares the food. Include alcohol-free choices and follow the guest’s preferences.

Digital ordering can present the same relevant options. Check that additions are recorded correctly in the POS and reach the appropriate kitchen station. Measure what guests choose rather than assuming more buttons create larger orders.

Worked example: SEK 30 more per guest

Assume 80 guests a day, six trading days a week and a SEK 30 increase in average spend including VAT. That produces:

• 80 × 6 × 30 = SEK 14,400 in additional weekly sales.
• With an explicit assumption of 48 trading weeks, SEK 691,200 a year.

The example assumes guest numbers remain unchanged and the increase continues. These are sales including VAT, not profit. Remove VAT and additional ingredient, payment and any labour costs when calculating the financial contribution.

Test one change at a time

For example, introduce a clearer dessert presentation during comparable weeks. Monitor dessert sales, average spend, contribution and any effect on waiting times or complaints. Record changes in prices and guest volume too.

Avoid ranking staff on raw sales without accounting for shifts and tables. Use the results to improve the menu and service together.

Vendion Analytics helps you follow sales, while the POS system supports clear items and modifiers. Aim for choices guests appreciate that also contribute to a profitable service.