Increase Spend Per Head Immediately

With Twenty Five Years Of Experience In Making High Sales Revenues In Restaurants...

Running one of Australia's 'most difficult to get to' restaurants meant that there was no walk by traffic and extremely quiet seasons at the Cottage Point Inn.  Mandy and Dan had to find ways to maximise the amount spent by the people who did arrive.

"The Secret to having a Highly Profitable Restaurant is

Simply Having Your Staff Use the Right Words!"

Selling at the Table is the step by step guide to how they were able to increase their guests spend by between 25% - 100%.  Cottage Point Inn became a live "restaurant sales research lab" where the team tested different words, phrases, gestures and props to see what caused sales to increase or decrease.  

The result for those who have used the program are stunning, their wait staff know what to say, when to say it and how. This leads to increased revenues for you and of course increased tips for them!  

Selling at the Table is your opportunity to cash in on this gold mine yourself... It will change your best performing wait staff into money magnets and your worst performers into sales superstars!

Course curriculum

  • 1
    • Meet the team
    • Course Outline
  • 2
    Module 1 - Mindset & The First Sale
    • Lesson 1 - Mindset
    • Lesson 2 - The Welcome!
    • Lesson 3 - The 1st Sale
    • Lesson 4 - Setting Up The Next Sale
    • Lesson 5 - Sabotage
    • Lesson 6 - Coaching
  • 3
    Module 2 - The Main Course
    • Lesson 1 - Philosophy
    • Lesson 2 - Verbalize your Dishes
    • Lesson 3 - Sides and Extra
    • Lesson 4 - How to "Sell" Wine
    • Lesson 5 - The Extra Sale
  • 4
    Module 3 - Just Desserts!
    • Lesson 1 - Selling Desserts
    • Lesson 2 - Setting Up The Next Sale
    • Lesson 3 - Selling Cheese
    • Lesson 4 - Coaching From Dan
    • Lesson 5 - Children's Dessert
    • Lesson 6 - Children
  • 5
    Module 4 - Coffee, Tea and Lasting Impressions
    • Lesson 1 - Last Impressions
    • Lesson 2 - How To Get One More Sale
    • Lesson 3 - Petit Fours
    • Lesson 4 - The Bill
  • 6
    Module 5 - Selling Beyond The Meal
    • Lesson 1 - Databases and Repeat Business
    • Lesson 2 - Cooking Schools
    • Lesson 3 - Gift Vouchers
    • Lesson 4 - Staff Training and Management
    • Lesson 5 - Staff Training Materials
  • 7
    • Bonus Videos - Menu Marketing - Introduction
    • Bonus Videos - Menu Marketing - 1
    • Bonus Videos - Menu Marketing - 2
    • Bonus Videos - Menu Marketing - 3 Q&A
    • Bonus Videos - Menu Marketing - 4 Case Study
    • Making The Cocktail Of The Day - Raspberry Caprioska
    • Shucking Patonga Creek Oysters
    • Q&A Session with Dan and Howard
    • Management Q&A Session with Dan and Howard
    • Staff Training Q&A Session with Dan and Howard
    • Notice Sheet
    • The Run Sheet
    • The Allocation Sheet
    • Tasting Notes
    • Cottage Point Inn Petit Fours Chocolate Branch


  • Mandy Dan & Howard

    Senior Instructors

    Mandy Dan & Howard

    Mandy Cameron & Dan McKinnon Cottage Point Inn Co-owners and front of house service and sales experts. Howard Tinker Hospitality sales & marketing psychology strategist. Together, Mandy, Dan and Howard have decades of experience of sales and marketing in the restaurant industry. Not only will you learn the secrets of increasing your guest's spend, they will unlock for you the the puzzle of how to get guests to come back and dine more often.

Feedback From Our Clients

John Fink, The Fink Group

How to maximise your restaurant's profitability.

John Fink, The Fink Group

After reading Howard's first book More Bums on Seats, we rejuvenated our marketing strategies at OTTO, Sydney. We have never looked back. "Selling at the Table" takes a step further with valuable advice on how to maximise your restaurant's profitability.
 Karl Schlothauer, House of Pocket

We added an extra $2,000 each Saturday

Karl Schlothauer, House of Pocket

"Within two weeks of learning the first two steps of selling at the table our team had added 20% in sales. We then added an extra $2,000 each Saturday night even though we didn’t think it was possible – because we were packed. The staff report that it is so easy to sell now and we are looking forward to implementing it across our other five venues".
 Robert Specogna, Centro CBD - NSW

How Much Money Had I Missed Out On?

Robert Specogna, Centro CBD - NSW

"After only taking an hour to learn the first two steps I decided to try out "the first sale" on two lunchtime regulars and it worked like a dream! I made a very easy extra sale to these guys who had been coming here for years... how much money had I left on the table before?"
Miguel Fleitas - Le Chat Noir

Spend per head has gone up by 10% in 4 weeks.

Miguel Fleitas - Le Chat Noir

We focused for the first 4 weeks on selling cocktails as a pre-dinner drink and the results have been fantastic. We have gone from selling 60 cocktails a month to 450... and spend per head has gone up by 10% in 4 weeks.


  • Q. How soon can I expect a Return On Investment for the cost of the program?

    A. You can get a ROI within two good shifts with effective implementation of steps one and two alone!

  • Include questions a potential student may have before purchase.

    Address common questions ahead of time to save yourself an email.

  • Q. Do I require an investment in new technology to implement this program?

    A. No not all, the only thing you will need to invest is a little time.

  • Q. Are there any other hidden costs?

    A. No, that's one of the great features of the program once you know how to Sell at the Table it will become integrated into your restaurant's culture, there's nothing else to buy.

  • Q. Is this available as an in-house training program?

    A. Yes we have trained several clients at their establishment including Hotel staff. If you are interested in having a discussion about how that works please contact us via this website for more details.

  • Q. Will I have a high staff turnover in the dining room if I try to get the staff to sell?

    A. As you will learn this is not high pressure selling, just offering better service by having your waitstaff say the right thing, in the right way, at the right time. You will find that you staff retention will improve.

  • Q. Will I have to employ more waitstaff to implement this program?

    A. Initially no, unless you are very understaffed to begin with. Naturally as your revenue increases and you get busier you may need to hire more staff. This is a good problem to have and any new staff will slot in easily and follow the already implemented Selling at the Table system.

  • Q. Is there a guarantee I will get results?

    A. Our clients have reported an increase in revenue of 20% after two weeks of implementing the first two steps. “It‘s not magic” but it is easy when you know how. As with anything the implementation and therefore the results are up to you.

  • Q. Will this program work if I have a fast food outlet or franchise?

    A. Probably this is not for you as you should already have your proven franchise systems.

Selling At The Table

How to increase your diner's spend per head immediately and transform your front of house team into people who contribute a whole lot more to your business and bottom line.