Just the other day, I visited a Bistro with a friend.
The place, established with friendly, presentable staff and the service was applaudable. Most of them were East Malaysians.
Wine Buffet
We were running through their promotions and a specific section caught our attention… ‘Wine Buffet’, exciting… and so we called on a server for more details. We were politely told to wait as the person in-charge will be with us shortly…
Apparently, they have a new Wine & Cigar Lounge just above the Bistro. A young lady approached us and with confidence, introduced herself and began explaining the deal. We were impressed! Will be back for the experience another day. She smiled and left.
How about Cigars?
That thought ran through my mind.
Called on a server again and shortly after, a young man, presentably dressed, popped by to explain the Cigar Selection. He mentioned that there is only 1 type of Cigar available. Where from? Indonesia. Brand? Corona. RM100 per piece. Is that the right Price for the Brand?
Well, I mentioned that ‘Corona’ is probably the size rather than the brand. However, he insisted that it was the Brand… He went up and returned with the Cigar held with his fingers.
No, No… Cigars should be presented in a Humidor, in the Cigar Box itself or on a plate for hygiene purposes and shelf life of the cigar. True enough, it had a brand and yes, there was a label at the bottom that states ‘Corona’, the size. Am I gonna smoke it, well, not now…
The gist of it is, servers need to be trained on Product Knowledge. Products are the essentials that keep a F&B business striving. Knowing, introducing and handling the product in the right manner, adds value to your establishment. The more knowledgeable they are, the more Up-Selling and Suggestive Selling can be done which will increase Profitability.
In the F&B industry?
what is your opinion?