https://otrarondamallorca.com/en/blog/ Suggestive-selling training for restaurant and bar floor teams in Mallorca en https://otrarondamallorca.com/en/blog/revenue-per-cover-vs-profit-per-cover/https://otrarondamallorca.com/en/blog/revenue-per-cover-vs-profit-per-cover/Fri, 13 Nov 2026 08:00:00 GMTA higher ticket medio is not always more profit. A simple contribution-margin check on the items your servers suggest most, with a worked Mallorca example. https://otrarondamallorca.com/en/blog/november-list-mallorca-restaurants-before-next-season/https://otrarondamallorca.com/en/blog/november-list-mallorca-restaurants-before-next-season/Fri, 06 Nov 2026 08:00:00 GMTRestaurant off-season planning for Mallorca: use November to review sales by item, trim the menu, find team gaps and book training before next season. https://otrarondamallorca.com/en/blog/did-the-training-work-spend-per-cover-by-server/https://otrarondamallorca.com/en/blog/did-the-training-work-spend-per-cover-by-server/Fri, 06 Nov 2026 08:00:00 GMTHow to measure staff training results in a restaurant: compare fair periods, remove price rises, and track spend per cover by server and by moment. https://otrarondamallorca.com/en/blog/what-2-euros-per-cover-means-120-cover-terrace/https://otrarondamallorca.com/en/blog/what-2-euros-per-cover-means-120-cover-terrace/Fri, 06 Nov 2026 08:00:00 GMTA worked, clearly hypothetical example: what +€2 per cover adds up to on a 120-seat Mallorca terrace over a season, ex-IVA, per server and in a bad year. https://otrarondamallorca.com/en/blog/good-average-spend-per-head-spain-balearics-uk/https://otrarondamallorca.com/en/blog/good-average-spend-per-head-spain-balearics-uk/Fri, 06 Nov 2026 08:00:00 GMTAverage spend per head benchmarks for restaurants in Spain, the Balearics and the UK, each with its year and source, plus why your own baseline matters more. https://otrarondamallorca.com/en/blog/baseline-week-measure-before-training/https://otrarondamallorca.com/en/blog/baseline-week-measure-before-training/Fri, 06 Nov 2026 08:00:00 GMTHow to measure restaurant sales before staff training: one clean baseline week of covers and spend per cover, without comparing a rainy Tuesday to a fiesta. https://otrarondamallorca.com/en/blog/how-to-calculate-average-spend-per-cover/https://otrarondamallorca.com/en/blog/how-to-calculate-average-spend-per-cover/Fri, 06 Nov 2026 08:00:00 GMTHow to calculate ticket medio per cover from your till: net sales divided by covers, which EPOS report to pull, and why to split lunch, dinner and bar. https://otrarondamallorca.com/en/blog/upselling-vs-cross-selling-vs-suggestive-selling/https://otrarondamallorca.com/en/blog/upselling-vs-cross-selling-vs-suggestive-selling/Fri, 06 Nov 2026 08:00:00 GMTUpselling, cross-selling and suggestive selling compared in one table, with a bar and a restaurant example of each, set in Mallorca service. https://otrarondamallorca.com/en/blog/what-is-suggestive-selling/https://otrarondamallorca.com/en/blog/what-is-suggestive-selling/Fri, 06 Nov 2026 08:00:00 GMTSuggestive selling in a restaurant means offering the right extra at the right moment. A plain definition, plus what bad, pushy selling looks like at the table.