REGIONAL FUNCTIONAL PROGRAMMES – SLIM DUBAI FOOD AND BEVERAGE
UPSELLING F&B WORKSHOP Only for MEIIO region
STRATEGIC F&B OUTLET POSITIONING Only for MEIIO Region
- F&B positioning and USPs - F&B outlet competitive set - F&B clientele profiling - Pricing - Investments in Soft/Hardware - Strategic Planning & Tactics - Yearly Promotional Calendar
- Basics of F&B Upselling - Who/What/How/When principles - Guest Profiling - The Selling Circle of service - Roleplaying - Team and Individual selling targets
OBJECTIVES
OBJECTIVES
Program Transfer: F&B Dept. Trainers + Selected F&B L3s and L4s.
AUDIENCE
Directors of F&B, Executive Chefs and Assistant Directors of F&B.
AUDIENCE
Pre-Work: 2 hours Workshop duration: 1 Day. Trainers’ transfer duration: 2 Days.
Pre-work: 2 hours Workshop duration: 2 Days
DURATION
DURATION
Travelling and accommodation fees.
Facilitators’ travel expenses. Facilitated on property.
INVESTMENT
INVESTMENT & R.O.I.
R.O.I.: - Increase outlet No. of covers sold - Increase F&B guest satisfaction - Increase productivity and performance
R.O.I.: - Increase upselling performance - Increase guest F&B satisfaction
Vasileios Oikonomopoulos Assistant Vice-President F&B – MEIIO
Vasileios Oikonomopoulos Assistant Vice-President F&B – MEIIO
FACILITOR
FACILITOR
Our Business.
Our Business
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