Frequently asked questions.

Offering the guest something specific at the moment they’re likely to want it: another glass as the first one runs out, dessert as plates are cleared, coffee at the end. It isn’t selling at a higher price; it’s asking in time. There’s more on the blog.

Not if it’s done well. We teach suggesting at the right moment, with a natural phrase, once. A “no, thanks” is respected the first time. A specific suggestion is usually taken as good service, especially by guests who are used to being asked.

Upselling is suggesting a better version of what the guest is already ordering (a named gin instead of the house one). Cross-selling is suggesting something to go with it (a starter to share, a dessert). On the floor the two are nearly always mixed, which is why we talk about suggestive selling.

Not really. A QR code or a prompt can remind people that dessert exists, but it can’t see an empty glass or tell whether a table is in a hurry. The question at the right moment is asked by a person.

With your till data: average spend per cover (net sales ex-VAT ÷ covers), items per table and, if your till records it, sales per server. We set the starting point during the free audit and compare afterwards using the same rules.

We don’t promise a timescale or a figure. We track average spend week by week, so your own numbers show whether it moves, and when.

No. Nobody can honestly guarantee that. What we do give you is a way to check it in your own numbers. If you’d rather share the risk, there’s pay for results.

Net sales ex-VAT and covers per day, plus sales per server if you have them. We use them only for the audit and the measurement. More in Privacy.

Workshop from €890, Season Programme from €2,900, and pay for results at €690 fixed plus 12% of the measured uplift for 3 months. All prices are per restaurant and exclude VAT. Details on Pricing.

No. Every price on the site excludes VAT (IVA); the invoice adds whatever VAT applies.

You pay the €690 fixed fee, which covers the audit, the workshop and the coaching, and nothing more. Each month is calculated on its own: a month without an increase generates no variable fee. The full formula is on the pay for results page.

Yes, on all three options and with no commitment. You get your baseline average spend and a written proposal, and decide afterwards.

It depends on your company’s training credit and how the course is organised. Ask us and we’ll check with you before we start; we don’t take it for granted.

Yes, tailored to the number of venues. We look at it during the audit and put it in writing.

Spanish by default, and English or German if your team needs it. Phrases for guests are practised in all three languages.

That’s exactly why. We leave material to onboard new staff and offer a refresher before each season, so the system stays even when the people change.

The more of the floor and bar team, the better. The questions work when the whole team asks them, not when it depends on one person.

In your own venue, anywhere in Mallorca. The workshop happens before a service; the Season Programme coaching happens during real services.

No. The workshop runs before service and the coaching is done with the floor open, alongside your team.

The self-check is ten questions you answer yourself in a minute. The free audit is the visit: we review your numbers and watch a real service.