“Another bottle of water?”
In midsummer the bottle is gone by the first course. Nobody brings another.
≈ +€0.45 per guest*
Restaurant sales training · Mallorca
Your team already serves well. Now let them ask.
We train floor teams in Mallorca to ask what almost nobody asks: another glass, something to share, dessert, coffee. Without pushing the guest, and with the result measured on your own till data.
The initial audit is free on all three options. Training takes place in your venue, in Spanish, English and German.
Without asking€62.00
With asking€86.50
Same table, same food. Just five more questions.
Table 12 · 2 guestsExample
1 Lomo con col16,50
1 Dorada a la plancha18,50
1 Tinto Pla i Llevant24,00
1 Agua 1L3,00
Subtotal62,00
+1 Vermut4,50
+1 Copa vino blanco4,50
+1 Croquetas x68,50
+1 Agua 1L3,00
+2 Café cortado4,00
Total (10% IVA incl.)86,50
Illustrative bill. Prices in euros, VAT included.
The problem
The money left on the table.
Service in Mallorca is friendly but passive: leaving guests alone is seen as good manners. Guests from Britain, Germany or Scandinavia, though, are often used to being asked. If nobody asks, they don’t order. And that sale is lost, night after night.
What gets missed in each type of venue
“Another glass?”
An empty glass is the clearest signal on any floor. It’s almost always missed.
≈ +€0.90 per guest*
“Something to share meanwhile?”
Pa amb oli, croquetas, padrón peppers. A plate for the middle of the table that nobody regrets.
≈ +€0.60 per guest*
“Shall I show you desserts?”
Bringing the dessert menu back, or describing two, works far better than a quick “anything else?”.
≈ +€1.05 per guest*
“Coffee? A hierbas?”
The natural end to a Mallorcan meal, and a line on the menu that usually carries a good margin.
≈ +€0.50 per guest*
“Shall we open another?”
At a table of four, the second bottle is often the easiest sale of the night: the wine is already chosen.
≈ +€0.50 per guest*
* Indicative estimates per guest, not measured results. Your own figures are set during the audit.
Calculator
How much are you missing out on?
Move the sliders to match your restaurant. Figures are indicative.
Additional revenue
–
per year
- Current revenueper year
- –
- Additional gross profitat an assumed 70% margin
- –
- Per gueston average
- –
This is arithmetic, not a forecast: you choose the increase, and the 70% margin is an assumption. Your real starting point comes from the audit.
Method
Training you see on the bill, not just in the classroom.
A one-off talk is soon forgotten. So we work on your floor, with your team, during real service, and measure the result.
- 1Week 0 · free
Audit
We review your menu and till data and observe a service as guests. We set your baseline average spend.
- 2Week 1
Team workshop
3–4 hours with the whole floor team: the six questions, reading the table, natural phrases in ES/EN/DE and role-play with your own menu.
- 3Weeks 2–6
On-shift coaching
We work alongside your staff during real services and correct on the spot. This is where the habit sticks.
- 4Week 8
Measure and report
We compare average spend, items per table and sales per server, before and after. Numbers, not gut feeling.
Why Otra Ronda
Hospitality that sells.
We don’t teach pushing. We teach paying attention. Guests feel better looked after, and the bill shows it.
On your floor, with your menu
Training happens in your venue, before service, with the dishes and wines you actually sell. No generic course in translation.
In the guest’s language
Phrases in Spanish, English and German, tuned to how a British, German or Spanish table really orders. Local produce, local menus, peak season.
Measured on your till
We work from your POS data. If spend doesn’t go up, you’ll see that too.
Built for a new team every May
A pocket guide and short material to bring in staff who join mid-season, plus a refresher before each opening.
Pricing
Choose how much risk you want.
Three ways to start. All include the free initial audit.
Workshop
To try it with your team
from€890
per restaurant, ex-VAT- 3–4 hour on-site workshop
- The six questions applied to your menu
- Phrases in ES / EN / DE
- Pocket guide for the team
Season Programme
To really change the habit
from€2,900
per restaurant, ex-VAT- Everything in Workshop
- 3 on-shift coaching sessions
- Average-spend tracking for 8 weeks
- Server leaderboard and incentive system
- Final results report
- Onboarding kit for new staff
Pay for results
For those who need to see it first
€690+ 12%
of the measured uplift, ex-VAT- Full audit and workshop
- On-shift coaching
- You pay 12% of the measured revenue increase (uplift per cover × covers) for 3 months
- If spend doesn’t rise, you pay nothing more
Prices exclude VAT (IVA). Groups and multi-site operators: custom pricing. Hoping to fund the training through FUNDAE? It depends on your company’s training credit: ask us and we’ll check before we start.
How it compares.
| Feature | Generic online courses | Long waiter courses | Sales software | Otra Ronda |
|---|---|---|---|---|
| Focused on suggestive selling | — | — | Yes | Yes |
| Coaching on your floor, in real service | — | — | — | Yes |
| In person in Mallorca | — | Yes | — | Yes |
| Measures average spend before and after | — | — | Yes | Yes |
| Phrases in ES / EN / DE | — | — | — | Yes |
FAQ
Frequently asked questions.
Won’t my guests feel pressured?
Not if it’s done well. We teach suggesting at the right moment, in natural words, never insisting. A specific suggestion usually lands as good service, especially with guests who are used to being asked.
My team changes every season. Is it worth it?
That’s exactly why. We leave material to bring new staff up to speed and offer a refresher before each season, so the system stays when the people change.
How quickly will I see a difference?
We don’t promise a timescale or a figure. We set your baseline during the audit and track it week by week, so your own numbers show whether it moves, and when.
How do you measure results?
With your POS data: average spend, items per table and sales per server. We set the baseline during the audit and compare afterwards using the same rules.
What language is the training in?
Spanish by default, and English or German if your team needs it. Guest-facing phrases are practised in all three.
Can it be funded through FUNDAE?
That depends on your company’s training credit and how the course is set up. Ask us and we’ll check it with you before we start; we don’t take it for granted.
Blog
Worth reading before the next service.
- Menu and pricing
13 Nov 2026Revenue per Cover vs Profit per Cover: When a Higher Ticket Medio Still Loses Money
The till tells you what guests paid, not what you kept. Here is a one-page margin check on your most-suggested items, and why the big-ticket upgrade is often the weakest sale on the menu.
- Season planning
November 2026The November List: What Mallorca Restaurants Should Fix Before Next Season
November is the one month a Mallorca owner has time to think. Here is the list to work through: sales by item, menu, team gaps and training dates, while there is still time to act.
- Measurement
November 2026Did the Training Work? Before-and-After Spend per Cover by Server
A higher ticket medio after training proves little on its own. Here is how to compare fair periods, strip out price rises and see which servers and which moments of the meal actually changed.
Contact
Start with a free audit.
We visit your restaurant, look at your menu and your numbers, and tell you how much is being left on the table. No obligation.
- Reply within 24 hours
- Visits anywhere in Mallorca
- A clear proposal, with numbers