We love to train our baristas to up-sell as a way to increase our over all ticket amounts. The way we do this tends to be focused more on getting money in the short term for our benefit than helping customers get things they will like which will benefit everyone in the long term.
Today on shift break we will be talking about how to approach up-selling and the art of using it as toll to serve the needs of the customer rather than making it a rooting and disconnected process.
