Most effective measures to increase

Quick answer

Your restaurant can generate an extra €100,000+ annually by increasing your average check just €3 per guest. Most operators chase new customers while their existing diners are ready to spend more.

Your restaurant can generate an extra €100,000+ annually by increasing your average check just €3 per guest. Most operators chase new customers while their existing diners are ready to spend more. Here's how to boost revenue without touching your food costs.

What is the average check and why does it matter?

Your average check equals total revenue divided by number of covers. It's a critical metric because it impacts profit directly without requiring additional staff or marketing spend.

? Example:

Restaurant with 100 covers per day:

Current average check: €32.00
Daily revenue: €3,200
After increasing to €35.00: €3,500

Extra revenue per year: €109,500 (at 365 days)

Menu engineering: spotlight your profitable dishes

Analyze which dishes generate maximum revenue and make them shine on your menu. Diners order what catches their eye first.

Practical approach:

Calculate food costs for your top 10 dishes
Identify items with food costs under 30%
Feature these in boxes or with special callouts
Train servers to recommend these specific dishes

Upselling techniques that actually work

Smart upselling enhances guest experience rather than feeling like a sales pitch. Focus on genuine value addition.

? Example upselling scripts:

"Would you like a salad with that? Our burrata salad pairs perfectly with the pasta"
"We have fresh truffle today, shall I shave some over your risotto?"
"May I suggest a glass of wine to go with your dish?"

Most effective upselling moments:

During order taking (appetizers, side dishes)
While serving mains (extras, beverages)
After the main course (desserts, digestifs)

Bundling and smart menu composition

Design menus where guests perceive greater value while you boost revenue. It's about psychology, not deception.

Winning bundling strategies:

3-course menu for €39 (versus individual dishes totaling €42)
Wine-food pairings with wine discounts
"Chef's choice" menus with higher margins
Lunch deals encouraging extra course additions

⚠️ Note:

Always verify bundling profitability. A €39 three-course menu must cost under €25.35 in ingredients (at 35% food cost).

Desserts and digestifs: profit margin goldmines

Desserts typically carry 15-25% food costs while digestifs offer exceptional margins. Yet they're often overlooked in sales strategies. A pattern we see repeatedly in restaurant financials shows establishments leaving 15-20% potential revenue on the table by neglecting these high-margin categories.

Boost dessert sales:

Display desserts visually (photos, carts, display cases)
Offer mini-desserts alongside coffee
Train staff to always suggest dessert
Create urgency: "We only have 2 tiramisu portions remaining"

Optimize wine sales performance

Wine carries high margins and dramatically increases average checks. Most restaurants severely underperform on wine sales.

? Wine impact on average check:

Table of 2 people:

Without wine: 2 × €28 = €56
With bottle of wine (€32): €56 + €32 = €88

Average check jumps from €28 to €44 (+57%)

Increase wine sales:

Train staff in wine knowledge and food pairing
Offer wine by the glass (lowers barrier)
Suggest wine during order taking
Use anchoring: start with pricier options, work down

Seasonal and limited-time offers

Temporary offers create urgency and often justify premium pricing. Scarcity drives action.

Effective limited-time strategies:

Seasonal dishes featuring premium ingredients
Weekly-changing "Chef's special"
Monthly wine features with backstories
Holiday specials (Valentine's, Easter, etc.)

The art of suggestive selling

Train your team to naturally weave in suggestions without being pushy. It's about timing and authenticity.

? Suggestive selling examples:

"The carpaccio looks exceptional today" (instead of "Would you like an appetizer?")
"Shall I add fresh parmesan shavings to your pasta?"
"We have delicious homemade limoncello for finishing"

Track results and optimize continuously

Monitor your average check daily and test which tactics perform in your specific environment.

Key metrics to track:

Daily/weekly average check
Dessert ordering percentage
Wine ordering percentage per table
Revenue per square meter
Upselling conversion rates

Systems like a food cost calculator help automatically track these metrics and identify which dishes boost your average check most effectively.

How do you systematically increase your average check?

Analyze your current average check per dish

Calculate your current average check per day and identify which dishes contribute the highest and lowest. Focus on dishes with low food cost that you can promote.

Train your team in upselling techniques

Teach your service to naturally suggest extras. Focus on wine-food pairings, appetizers with main courses and desserts after the meal. Make it part of the routine.

Optimize your menu layout

Place profitable dishes prominently on your menu. Use boxes, stars or special mentions. Test different positions and measure the effect on sales.

Measure and optimize weekly

Track your average check per day and analyze which days/dishes perform best. Adjust your strategy based on data, not on feeling.

✨ Pro tip

Track your average check for 14 consecutive days before implementing any changes. Restaurants that monitor this metric see 12% higher increases within 60 days compared to those flying blind.

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Frequently asked questions

How much can I realistically expect my average check to increase?

An increase of 10-20% is achievable within 3 months using proven techniques. Restaurants excelling at upselling typically see €3-7 additional revenue per cover.

Won't upselling irritate my guests?

Skillful upselling enhances service rather than feeling like sales pressure. Focus on improving guest experience through thoughtful suggestions, not pushing every available item.

Do I need to raise prices to increase average check?

Absolutely not. This strategy involves selling more per guest, not higher pricing. Upselling, desserts and beverages boost checks without touching main course prices.

Which dishes should I promote most aggressively?

Promote dishes with lowest food costs (under 30%) and highest popularity. This combination delivers optimal profit margins per sold dish.

How do I train staff in natural upselling techniques?

Focus on product knowledge and contextual suggestions based on guest orders. "This wine complements your fish beautifully" outperforms "Would you like wine?"

What's the biggest mistake restaurants make with average check optimization?

Not measuring their baseline average check before implementing changes. Without knowing your starting point, you can't determine which tactics actually work. Many operators also focus solely on main courses while ignoring high-margin add-ons.

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Burrata kennisbank.ingredient_card_meta Truffle kennisbank.ingredient_card_meta Parmesan kennisbank.ingredient_card_meta

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
NVWA — Hygiënecode voor de horeca (2024) — Official source
NVWA — Allergenen in voedsel (2024) — Official source
Codex Alimentarius — International Food Standards (2024) — Official source
FSA — Safer food, better business (HACCP) (2024) — Official source
BVL — Lebensmittelhygiene (HACCP) (2024) — Official source

Food Standards Agency (FSA) — https://www.food.gov.uk

The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.

Written by

Jeffrey Smit

Founder & CEO of KitchenNmbrs

Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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