Have an easily visible selection of Liqueurs and Liqueur Coffees on the Dessert Menu
Make the menu descriptions mouth-watering and tempting.
Staff
Train staff to up-sell after dinner drinks. Staff may be hesitant to offer them as guests tend to linger over Bailey’s Coffees etc. and you may need the table for a reset or staff may be in a hurry to set for breakfast!
Offer guests the choice of being served drinks in a more comfortable place like the lounge which will free up the table for the next sitting and keep the guests happy.
You could introduce a best seller competition for the staff where there is a small prize for whoever sells the most drinks.
If staff are confident in recommending drinks they are more likely to offer them. Give them a brief description of liqueurs or hold tasting or familiarisation sessions with staff.
Train staff to phrase sentences correctly. Instead of mumbling half- heartedly, make suggestions such as “a liqueur would finish off your meal nicely” or “a crème de menthe would help digestion” or “if you have a sweet tooth why not try a Baileys coffee” while taking the dessert order.
A further idea would be to have a small trolley or tray with an attractive display of Liqueurs visible to the guests.
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Have an easily visible selection of Liqueurs and Liqueur Coffees on the Dessert Menu
