Liberty Wines Ltd’s Post

SAIGON F&B SCENE BIG WAKE UP CALL ! Saigon is a city with +/- 10 Millions habitants  Is it normal to only have 9 customers in a 5* hotel venue for a Ladies Night ?  Is it normal to have 0 customers in a 5* hotel venue for a Ladies Night ?  Is it normal to have only 12 customers in a 5* hotel roof top for happy hour at sunset on a Sunday ? I could mention a longer list of my observations about low business activity in several F&B venues... Should I be in an owner/operator or GM’s shoes, I would seriously question myself about several points: -Do I have the right concept ? -Do I have the right offer ? -Do I have the right management ? -Do I have the right Sales & Marketing strategy ? -Do I have the right team ? Last but not the least: Do I need help from a professional ? -->Should you be struggling with your F&B venues, -->Should you believe your venues could perform much better, --> Feel free to contact us 😉 ! Sometimes it is useful to have an external feedback as well as recommendations….and more importantly a serious actions plan! eab@dome-hospitality.com www.dome-hospitality.com

The hospitality industry makes great salespeople. You've heard of people looking for salespeople with sporting backgrounds but have you thought about the skill sets you learn in the hospitality industry? I spent 6+ years working in hospitality from the age of 15-21. 4 of those years were spent running a TV chef restaurant in Cornwall. Hospitality teaches you: - Work Drive (Days on days of 12-hour shifts, eating bread and chips on the go) - Customer service (Daily you handle complaints and problem-solve to rectify these, objection handling has always been a strong suit of mine) - Receiving tips (The lesson of doing a good job and going the extra mile, I always saw this as commission) - Networking (Constantly getting to know the customer to ensure a great experience and repeat business, I also picked up some of my future business advisors from this) - Cross-selling ("would you like sides with that" constantly looking to sell more than one item, or perhaps upselling a more expensive dish or wine) The list goes on, but I honestly believe I wouldn't be half the salesperson I am today if it wasn't for my Mum making me work in hospitality at the age of 15. Did you ever work in hospitality? *It also taught me a great deal about Wine and how to cook, nothing to do with Sales but a good way to spend my money. #hospitality #sales #upsell

The reputation of a sales representative is paramount. It directly influences the trustworthiness perceived by potential clients. A positive reputation can open doors and foster strong client relationships, whereas a negative one can close them. Trust is the cornerstone of successful sales, and a tarnished reputation undermines it. It can take a long time to build but can be easily destroyed with just one action. 
This is the reason why great sales rep defend their reputation in the industry by always doing the right thing by their customers. We saw this sign board above a dessert restaurant in Ximending, Taiwan. It clearly has a reputation to have a pack house every night.

Finding, selecting, hiring, training, and leading a great sales team is daunting! It requires very specific knowledge and real-world experience. In this video, industry expert Ben Salisbury goes through the five biggest mistakes he sees sales team leaders make. From the people you hire to how you manage them -- it all matters! If avoided, These five mistakes will allow you to achieve your desired sales goals easily. Salespeople are the "revenue engine" that drives sales & profits for your winery or distillery. The task of hiring a great salesperson is, therefore, very serious business. Ben has personally hired, trained, and sometimes fired more than forty salespeople in his career. His advice is based on four decades of experience! https://lnkd.in/gEF4bTbD

For HoReCa sales team How to Identify Hotel Star Ratings & Boost Sales!

Royal Visits - Real life or false reality? No, not thee Royal Visit 👑 I’m talking about the ‘Retail Royal Visit’. Starting a career in food retail in 2001 and fast forward to today, I’ve certainly seen a lot of things! It got me thinking 🤔 My husband and I on one of our many perusals, visited a well known retailer and whilst we were waiting to be served, noticed something was different. Before I tell you the story, we’ve visited this particular retailer and location about a hundred times. The service and standards are extremely varied no matter what time or day 🕰️ Now, why did it feel different? ✅ The premises was extremely clean ✅ A colleague greeted us immediately ✅ Colleagues and managers on the floor ✅ Customers being served with a smile ✅ It felt extremely organised Then, we glanced over and noticed they were having a visit from the regional team. Flashback💥 to many a visit over the years I have done or been part of, and I can relate, however…… I’m old school and still expect the highest in retail service and standards but I also empathise, retail is hard. Absence, productivity hours, challenging sales, culture, training and everything that could go wrong does! ⚠️ In our experience and many visits to this retailer at different times and days and it was a rather different story ❌ Poor attitude from colleagues ❌ Long wait times ❌ Orders always wrong ❌ Colleagues appearing to be unorganised ❌ Managers shouting across the floor ❌ Dirty premises and complete chaos My focus with teams has always been through the eyes of the customer 👁️ and I’m not naive to think things could and did get in the way. So, why do teams behave differently when you get a visit from those in the ivory tower (I’ve heard this said over many years) If the customer is driving your footfall and buying your product, should the ‘royal visit’ not be for them? In a continued challenging and viciously competitive market, you need to be on your A game 💯 What’s your best royal visit? (Buckingham Palace not included) #Salesthroughservice #Retaildetail #Royalvisit #Ivorytower #Retailstruggles

Why in hospitality do we NOT see our front line staff the way other inustries see theirs...as SALES people who are the true FACE of our brand. Your server, bartender, host, cashier are ALL front line SALES people, train them accordingly. Do they know where your ingredients come from (no "the Sysco truck" doesn't count as an answer)? Do they know if your ingredients are local, or specially chosen and imported to creat an amazing experience? When was the last time you were served at a restaurant by an informed and trained server who knocked your socks off with their product knowledge and made great recommendations to enhance your expereince? Comment below.

Two young twenty-somethings on a plane to Bondi Beach with a couple of string bikinis and a backpack of vodka. (What could go wrong? 🤣) Just three weeks before, my accomplice and I had huddled under an awning of a deck in one of Auckland's finest downpours. Sipping cheap instant coffee, we plotted our way to a shiny new job in a sunny location. The plan was to pitch ourselves as the perfect duo to take an infamous Kiwi vodka brand to the golden shores of Australia's Bondi Beach. The mad idea worked. And we found ourselves winging our way across the ditch in record time. Our pitch was successful for three reasons: 1. Timing - the brand was looking to expand 2. Positioning - we were a fresh take on the typical sales rep at the time. 3. Alignment - our radical marketing approach aligned with the brand's off-beat marketing tactics Ultimately, we presented a compelling solution to their problem. While the job was short-lived for various reasons, it taught me how to sell in a highly competitive environment where alignment of the above 3 points is essential. The same points are applicable if you're selling B2B consulting services. - Your offer needs to meet the market's current needs (timing). - You need to stand out as the best option to solve a potential client's problem (positioning). - You need to be on the same page with your values (alignment). ✌ ————————— I help consultants build a Peaceful Pipeline. Follow me for ideas on how to stand out and attract your ideal clients so you can say yes to work you love and no to work you don’t. 

To be more marketable in building your career, you need to be able to show how you've increased sales or ticket totals among other personal and team successes. This article is great at helping build Upselling techniques. https://lnkd.in/eF2dd8Cb

Surprising lessons from Hospitality: Sales, Rapport, and More Working in hospitality, especially in a tip-driven environment like the Capital Grille, has exceeded my expectations in so many ways. One of the biggest surprises has been discovering the sales component of the role–every guest interaction is an opportunity to connect, build rapport, and sell experiences, not just products. Whether it’s recommending a special dish or creating a memorable dining experience, I’ve learned how to turn brief conversations into meaningful connections. Some of the best skills I’ve gained so far include: ✅ Building rapport with strangers and creating trust ✅ Selling experiences by focusing on personalization and details ✅ Maintaining an upbeat, professional attitude under pressure  ✅ Enhancing my presentation and client interaction skills Balancing this role while pursuing higher education hasn’t been easy—it’s all about time management. I’m proud to say that working at The Capital Grille has allowed me to pay my way through school while building crucial professional skills. Hospitality has taught me that some of the most impactful lessons—like adaptability, resilience, and client interactions—can come from unexpected places.