Phrases That Don't Feel Pushy — Expanded
Upselling should never feel like selling. The best servers increase check averages by making recommendations that genuinely enhance the guest experience.
This repository provides natural, customer-friendly upselling phrases that help restaurant staff suggest appetizers, beverages, desserts, premium upgrades, and add-ons without creating pressure or discomfort.
Use these phrases as inspiration rather than word-for-word scripts. The most effective upselling sounds conversational, authentic, and personalized to each guest.
Casual Dining Restaurants
Low-Price Point Upselling
Appetizers
Instead of: "Do you want an appetizer?"
Try:
"Many guests enjoy starting with our garlic bread while they look through the menu."
"The loaded potato skins are one of our most popular items if you'd like something to share."
"Would you like something small for the table while the kitchen prepares your meals?"
"Our chicken wings are a great way to kick things off — they come in three different sauces."
"While you're deciding, can I bring out some of our fresh-baked bread? It's complimentary."
"A lot of families enjoy our sampler platter to start — it's great for sharing."
"Our soup of the day is really popular on days like today — would you like to hear what it is?"
"If you're not in a rush, our calamari is a wonderful way to begin the meal."
"The dip board is a great starter if you're planning to share a few things."
"We just introduced a new bruschetta — many guests have been loving it this week."
Beverage Upgrades
"For only a little more, we can make that a large."
"Our fresh lemonade pairs really well with that dish."
"Would you like to add a refillable soft drink instead of bottled water?"
"We have a great selection of local craft sodas if you'd like something a little different."
"Can I start everyone off with sparkling or still water while you look at the menu?"
"We have freshly squeezed orange juice today — would you like a glass to start?"
"Our iced teas are brewed in-house — peach, classic, and hibiscus. Would you like to try one?"
"If you enjoy something cold and refreshing, our house lemonade is made from scratch daily."
"We also have a smoothie of the day if anyone is interested in something lighter."
"Instead of a regular coffee, would you like to try our cold brew? It's very popular."
Side Upgrades
"Most guests choose the seasoned fries with that burger."
"Would you like to upgrade to sweet potato fries?"
"The onion rings are a great addition if you're feeling hungry."
"Our coleslaw is homemade — a lot of guests add it as a side with that dish."
"You can swap the garden salad for our Caesar salad for just a small addition."
"The loaded mash is a really popular side if you'd like something more filling."
"We have a seasonal vegetable side today that goes beautifully with that."
"Would you like to add a side of our house-made mac and cheese? It's a guest favourite."
"For a little extra, we can double up on the protein if you're quite hungry."
"Our corn on the cob is a great addition — especially with the butter glaze."
Desserts
"I know it's early, but I'll mention now — our warm brownie with ice cream sells out most evenings."
"Would you like me to put in a dessert order while you're finishing up so there's no wait?"
"Our milkshakes double as dessert if you'd like something sweet to finish."
"The churros are made fresh to order — they take a few minutes, but they're worth it."
"We have a dessert platter that's great for sharing if no one can decide."
"If you have a sweet tooth, our cookie dough skillet is hard to say no to."
Mid-Range Casual Dining
Entrée Enhancements
Steak and Grill Concepts
"Would you like to add sautéed mushrooms or pepper sauce to your steak?"
"The garlic prawns are a popular addition if you'd like to make it a surf-and-turf."
"Many guests enjoy pairing that cut with our truffle fries."
"We have a compound butter option — herb or blue cheese — that really elevates the steak."
"Would you like to add a béarnaise sauce? It's a classic match with that cut."
"Our bone marrow butter is a chef recommendation with the ribeye — it's quite special."
"For a little extra, we can do a cheese crust on that if you enjoy something richer."
"A lot of guests add our chimichurri on the side — it's a really fresh complement."
"Would you prefer the steak with our signature house rub or would you like it plain?"
"If you enjoy a smoky flavour, our BBQ glaze is a popular addition with that."
Pasta and Comfort Concepts
"Would you like to add a protein to that pasta — grilled chicken, prawns, or bacon?"
"Our fresh pasta upgrade is popular — it makes quite a difference in texture."
"A side of our house bread is perfect for finishing the sauce — would you like some?"
"For something heartier, you can add a poached egg on top of that — many guests love it."
"Our parmesan is freshly grated at the table if you'd like some with that."
Beverage Pairings
"That dish goes particularly well with our house red wine."
"Would you like a craft beer recommendation to match your meal?"
"Our freshly made iced tea complements those flavors nicely."
"We have a rotating tap selection — I can suggest one that works well with what you've ordered."
"If you're in the mood for something light, our rosé is very food-friendly and popular right now."
"A sparkling water can really cleanse the palate between courses — would you like some?"
"Our sommelier has put together a short wine list — can I show it to you?"
"For those not drinking alcohol, our house-made ginger beer is a great pairing."
"We have a local brewery partnership — their pale ale is a beautiful match with that burger."
"If you enjoy something sweet with your meal, our mango lassi is a lovely option."
Italian Restaurants
Pasta and Main Course Upselling
Starters
"The bruschetta is perfect for sharing while your pasta is being prepared."
"Many tables start with our antipasto platter."
"Our burrata is served with heritage tomatoes and basil oil — it's a wonderful way to begin."
"The arancini are crispy on the outside and creamy inside — a real guest favourite."
"Would you like some focaccia while you wait? It comes with our house olive oil and balsamic."
"Our carpaccio is a light but elegant starter if you'd like something before the pasta."
"The zucchini flowers are only available seasonally — tonight is a good night to try them."
"For the table, our charcuterie board is wonderful to share while everyone settles in."
"We have a warm olive dish to start — marinated in herbs and citrus. Would you like some?"
"The prosciutto e melone is a classic Italian starter — very refreshing and light."
Premium Pasta Additions
"Would you like to add grilled chicken to your pasta?"
"The prawns are an excellent addition if you'd like something more substantial."
"We can add a slow-braised short rib to that pappardelle if you'd like a richer dish."
"Lobster is available as an addition to our linguine tonight."
"A truffle oil drizzle is a popular upgrade on our carbonara — it adds a beautiful depth."
"Our freshly shaved parmesan is a lovely finishing touch — would you like some added?"
"You can substitute regular pasta for our house-made fresh pasta for a small addition."
"Would you like some extra nduja on the side? It adds a wonderful spicy kick."
"For the risotto, we can add seared scallops — it makes it quite a centrepiece dish."
"Our Sicilian bread crumbs are a lovely crunchy garnish if you'd like them on top."
Wine Pairings
"That pasta pairs beautifully with a glass of Chianti."
"If you enjoy white wine, I'd recommend our Pinot Grigio with that dish."
"Our Barolo is a wonderful match for the lamb — it's one of the kitchen's top recommendations."
"For the seafood pasta, our Vermentino from Sardinia is a lovely choice."
"We have a Prosecco available by the glass — a great way to start the evening."
"If you'd like something lighter, our house white is crisp and very food-friendly."
"For those who prefer red, our Montepulciano is very approachable and pairs with most dishes."
"We have an Amarone available for special occasions — it's a beautiful wine if you'd like to see it."
"Our sommelier has selected an Italian orange wine that works wonderfully with the antipasto."
"A glass of Soave is an underrated pairing with white sauces — I'd be happy to bring one."
Desserts
"If you save room later, our tiramisu is made fresh daily."
"Our panna cotta is a guest favourite."
"The cannoli are filled to order, so the shell stays crispy — worth trying."
"Our gelato is made in-house — pistachio, salted caramel, and dark chocolate tonight."
"The affogato is a lovely way to finish — espresso poured over vanilla gelato."
"Our torta della nonna is a traditional Italian grandmother's cake — very comforting."
"We have a seasonal tart tonight made with local fruit — the pastry chef is quite proud of it."
"If you enjoy coffee desserts, our espresso mousse is a lighter alternative to the tiramisu."
"The ciambella is a classic Italian ring cake — wonderful with our dessert wine."
"Would you like to see our dessert wine list? We have a beautiful Vin Santo."
Asian Restaurants
Sushi and Japanese Cuisine
Starters
"Many guests begin with edamame or spring rolls."
"The tempura platter is ideal for sharing."
"Our miso soup is freshly made and a lovely way to warm up before the main dishes."
"The gyoza are pan-fried to order — a really popular start."
"Would you like to try our agedashi tofu? It's a delicate but flavourful way to begin."
"Our Japanese fried chicken — karaage — is very popular as a starter or side."
"The salmon tataki is a lighter option if you're looking for something fresh to begin with."
"We have a cold soba salad as a starter today — it's very refreshing."
"Our takoyaki — octopus balls — are a street food favourite that many guests enjoy first."
"For the table, our sharing platter gives you a taste of several starters at once."
Sushi Enhancements
"Would you like to add a specialty roll to complement your selection?"
"The salmon roses are very popular alongside those rolls."
"Our chef's selection omakase is available tonight if you'd like to leave it in his hands."
"Adding a tuna tataki roll would give you a nice variety alongside the maki."
"Our signature dragon roll pairs really well with what you've chosen."
"Would you like to add a sashimi platter on the side? It's a nice complement to the rolls."
"The spicy tuna crispy rice is a dish many guests add on after they see it come out."
"Our uni nigiri is very fresh today — the kitchen just received a new delivery."
"If you enjoy something a little luxurious, our wagyu beef roll is a real treat."
"A mixed sashimi boat is a great addition if you'd like to try a wider variety."
Beverage Suggestions
"Would you like to try a Japanese beer with that?"
"Our green tea is a great match for those flavours."
"We have a curated sake list — I can recommend one based on what you've ordered."
"Our yuzu lemonade is very popular — it's citrusy and pairs well with the fish."
"A cold Sapporo is a classic with sushi if you'd like something refreshing."
"Our house-made plum wine is wonderful if you'd like something a little sweet and different."
"For non-alcoholic options, our matcha latte is beautifully made."
"Would you like a warm sake? It's particularly nice to begin the meal with."
"Our sparkling yuzu sake is a great aperitif if you'd like to start with something special."
"We have a Japanese whisky highball — very light and food-friendly."
Chinese Restaurants
Starters and Shared Dishes
"Our spring rolls are made with a homemade wrapper — quite different from most."
"The dim sum basket is a lovely way to start if everyone would like a taste of something."
"Would you like some prawn crackers while you decide?"
"Our wonton soup is a guest favourite as a starter — very warming."
"The crispy duck pancakes are a popular sharing dish to begin with."
"For larger tables, our lazy Susan banquet menu is a wonderful way to experience the full kitchen."
"Our pork belly bao buns are a great starting bite before the mains arrive."
"The XO sauce scallops are a popular first course if you enjoy seafood."
Main Course Enhancements
"Would you like to add a side of steamed jasmine rice or would you prefer fried rice?"
"Our claypot dishes are slow-cooked and very popular — worth considering alongside your order."
"Adding the crispy noodle cake as a base for that dish is very popular."
"We can upgrade the protein in that dish to king prawns if you'd like."
"Our lobster is available in a ginger and spring onion preparation tonight — a real centrepiece."
"The dried scallop fried rice is a step up from regular fried rice — very aromatic."
Tea and Beverages
"Would you like some Chinese tea to start? We have jasmine, pu-erh, and oolong."
"Our chrysanthemum tea is very calming and goes beautifully with the food."
"We have a lychee cocktail that pairs wonderfully with the duck dishes."
"For something warming, our hot barley water is very traditional and popular."
South-East Asian Restaurants (Thai, Vietnamese, Filipino, Indonesian)
Starters
"Our papaya salad is a great light start — spicy, sour, and very refreshing."
"The fresh rice paper rolls are very popular as a shared starter."
"Our satay skewers are wonderful to snack on while the mains are being prepared."
"A bowl of tom yum soup is a lovely warming starter."
"The roti with curry dipping sauce is very popular — it's hard to stop once you start."
"Our banh mi board is a new addition — a great way to begin the meal."
Main Course Enhancements
"Would you like to add extra protein to your noodles? We have tofu, chicken, or prawns."
"Our larb gai is wonderful alongside the curry — it adds a fresh contrast."
"A side of sticky rice is very popular with that dish."
"Would you like your curry with coconut rice instead of steamed? Many guests prefer it."
"Adding a fried egg on top is a very popular option with the rice dishes."
"We can increase the heat level if you enjoy a spicier version."
Beverages
"Our Thai iced tea is made fresh and very popular — it's creamy and lightly sweet."
"Would you like to try a young coconut? It's very refreshing with spicy food."
"Our pandan lemonade is a lovely non-alcoholic pairing."
"We have a lemongrass gin cocktail that goes really well with the Thai dishes."
"A cold Singha or Tiger beer is a classic match with the food."
Indian Restaurants
Starters
"Our onion bhaji is made to order and very crispy — a wonderful way to start."
"The samosa chaat is a popular starter — topped with tamarind and coriander chutney."
"Would you like some pappadums while you decide on your order?"
"Our seekh kebabs are cooked fresh in the tandoor — a real highlight."
"The dahi puri is a great light bite if you'd like something refreshing to begin."
"Our sharing platter covers a good range of starters if the table would like variety."
Bread and Accompaniments
"Can I recommend some garlic naan or peshwari naan alongside that curry?"
"Our paratha is wonderful for scooping the dal — would you like some?"
"A side of raita is lovely for cooling the palate — especially with the spicier dishes."
"We have a house-made mango pickle that goes beautifully with the biryani."
"Pilau rice is a step up from plain rice — it's fragrant and very popular."
"Our saffron rice is a special addition if you'd like something a little more aromatic."
Main Course Enhancements
"We can add paneer to that curry if you'd like more substance."
"Our slow-cooked lamb shank is a beautiful centrepiece dish if you'd like something special."
"Would you like to try our dal on the side? It complements most of the curries really well."
"Our butter chicken is mild enough that it pairs beautifully alongside a spicier dish."
"The thali gives you a full spread of flavours — a great option if you enjoy variety."
"Adding a bone-in chicken piece to the biryani is very popular."
Beverages
"Our mango lassi is freshly blended and very popular — it cools the palate nicely."
"A sweet or salty lassi is a traditional pairing with the drier dishes."
"We have a house masala chai that's brewed the traditional way — lovely after the meal."
"Would you like a Kingfisher beer? It's a classic pairing with Indian cuisine."
"Our house-made rose sherbet is a refreshing non-alcoholic option."
"For cocktails, our cardamom gin is a beautiful match with the spices in the food."
Mexican Restaurants
Natural Upselling Opportunities
Appetizers
"Would you like some fresh guacamole for the table?"
"Many guests start with our loaded nachos."
"Our street corn — elote — is a popular starter with a chili-lime butter finish."
"The queso fundido is great for sharing — it comes with warm tortilla chips."
"Our ceviche is very fresh today — a light and vibrant way to begin."
"The tostadas are a great finger food to enjoy while you're looking at the menu."
"We have a trio of salsas — mild, roasted, and habanero — with fresh chips to start."
"Our black bean soup is a warming starter that many guests add on."
"Would you like some fresh tortillas for the table? They're made in-house."
Meal Enhancements
"Would you like extra guacamole with your meal?"
"Adding grilled shrimp is a popular option."
"You can upgrade your protein to carnitas or barbacoa — both are slow-cooked in-house."
"Would you like to add a fried egg on top of that? It's very popular with the enchiladas."
"Our crema is house-made and a great addition to any of the dishes."
"We can add extra cheese or jalapeños at no extra charge — just let me know."
"Our Chipotle aioli on the side is a popular upgrade — it goes with almost everything."
"For something a little more filling, we can add a side of refried beans and rice."
"Adding roasted poblano peppers is very popular with that dish."
"Would you like a side of our street-style pickled vegetables? They add a great contrast."
Drinks
"That pairs perfectly with one of our margaritas."
"Would you like to see our tequila selection?"
"Our house margarita is made with fresh lime and agave — very popular."
"We have a mezcal cocktail that is a smoky alternative to the classic margarita."
"A cold Mexican lager is a classic match — Modelo or Corona, whichever you prefer."
"Our agua fresca changes daily — today it's hibiscus. Would you like to try one?"
"Our spicy mango margarita is one of our most requested cocktails right now."
"For non-alcoholic, our horchata is creamy, sweet, and very refreshing."
"Would you like a michelada? It's a tomato and beer cocktail — very popular in Mexico."
"Our tamarind margarita is a great option if you enjoy something a little sweet and sour."
Middle Eastern And Mediterranean Restaurants
Sharing and Mezze Upselling
Mezze and Starters
"Many tables begin with a mezze selection — it's a wonderful way to share and explore flavours."
"Our hummus is made fresh in-house with chickpeas and tahini — would you like some for the table?"
"The falafel plate is a great starter — very crispy and served with tahini and pickles."
"Our fattoush is a refreshing salad with pomegranate — lovely to share to begin."
"The kibbeh is made the traditional way — very popular with first-time guests."
"Our warm flatbread comes straight from the oven — it's perfect with the dips."
"For the table, our meze board covers five or six different dips and pastries."
"Our stuffed vine leaves are a guest favourite — served warm with lemon."
"The labneh is house-strained and served with olive oil and za'atar — quite special."
"Our sigara böreği — cheese pastries — are a lovely lighter bite to start with."
Main Course Enhancements
"Would you like your lamb served with our house-made harissa on the side?"
"Adding a slow-cooked lamb shank to share is very popular for larger tables."
"Our saffron rice is a lovely upgrade from plain rice with that tagine."
"A side of roasted vegetables with preserved lemon is a beautiful complement."
"Our pita bread is baked in-house — would you like some alongside the main?"
"We can add a marinated halloumi piece as an addition to most dishes."
Beverages
"Our freshly squeezed pomegranate juice is very popular — sweet and very striking."
"Would you like to try a mint lemonade? It's made fresh and very refreshing."
"Our house rose water lemonade is unique and very popular."
"For something warm, our karak chai is a fragrant spiced tea — lovely after the meal."
"We have a Lebanese wine selection — would you like me to describe them?"
"Our ayran — cold yoghurt drink — is a traditional and very cooling pairing."
French Restaurants
Classic French Upselling
Starters
"Our French onion soup is made the traditional way — would you like to begin with a bowl?"
"The escargot is very popular as a starter — baked in herb butter."
"Our duck rillettes are a house speciality — served with cornichons and fresh bread."
"The steak tartare is prepared tableside if you enjoy that kind of theatre."
"A charcuterie board is a wonderful way to begin — especially with a glass of Burgundy."
"Our foie gras is available as a starter tonight — a classic choice for a special evening."
"The salade niçoise is a lovely light option if you'd prefer to begin with something fresh."
"Would you like some sourdough while you decide? Our butter is churned in-house."
Main Course Enhancements
"We have a truffle supplement available for several of the main courses."
"Our sommelier recommends a Côtes du Rhône with the duck — may I bring a glass?"
"Would you like the sauce on the side or poured over the dish?"
"A side of our gratin dauphinois is very popular with the lamb."
"Our ratatouille is a beautiful accompaniment to the fish tonight."
"For an extra indulgence, we can add a pan sauce of your choice — red wine or cream."
Desserts and Cheese
"Our cheese trolley comes with five selections — would you like to finish with cheese before dessert?"
"The crème brûlée is finished tableside — quite a lovely moment."
"Our soufflé takes 20 minutes — would you like me to put in the order now?"
"The profiteroles are a lighter option — filled with chantilly cream and a warm chocolate sauce."
"Our tarte tatin is made from apples slowly caramelised in brown butter — very comforting."
"A glass of Sauternes with the foie gras or dessert is very traditional — would you like one?"
Premium Dining Restaurants
Fine Dining Upselling
Preferred Approach
In fine dining, recommendations should feel consultative rather than promotional. Read the guest carefully — some want detailed guidance, others prefer space to decide. Always offer, never push.
Aperitifs and Pre-Meal
"May I offer you an aperitif while you settle in? Our Champagne is a lovely way to begin the evening."
"We have a house Negroni that has been very well received — would you like to start with one?"
"Our bartender has put together a seasonal welcome cocktail — shall I bring one for each of you?"
"If you enjoy gin, our tonic selection is quite impressive — I'd love to tell you about it."
"A glass of our house Champagne is a wonderful way to begin a special evening."
"For those who prefer non-alcoholic, our shrub and soda selections are very thoughtfully made."
Entrée and Tasting Menu Suggestions
"If you enjoy seafood, our chef's scallop starter would complement your selection beautifully."
"May I recommend a wine pairing that enhances the flavours of this dish?"
"The tasting menu offers an excellent way to experience several of the chef's specialties."
"For a special occasion, many guests choose to begin with our oyster selection."
"The chef has added a supplementary course this evening — a truffle risotto — if you'd like to include it."
"Our tasting menu can be paired with wines from our sommelier, or you're welcome to order à la carte."
"This evening we have a special menu curated around seasonal produce — may I describe it?"
"If you enjoy game, our venison is outstanding tonight — the kitchen has done something special with it."
"For those celebrating, our chef's table experience is available with advance notice for future visits."
"The kitchen has suggested a small amuse-bouche to begin — shall I bring that for the table?"
Wine and Beverage
"Our sommelier would be delighted to suggest a wine journey for the evening if you'd like."
"We have a rare bottle of Pétrus from 2012 available if you're looking for something extraordinary."
"May I present our wine list? Our sommelier has flagged several excellent-value options."
"For those who prefer a full pairing, we can match each course with a different wine — the sommelier recommends five pours this evening."
"Our cellar holds wines going back to 1985 — if you have a special year in mind, do ask."
"We have a half-bottle selection if you'd like to enjoy two different wines across the meal."
"A dessert wine with the cheese course is something our sommelier particularly recommends tonight."
"If you enjoy natural wines, we have a small selection that pairs beautifully with the tasting menu."
Desserts and Digestifs
"Our pastry chef's signature dessert is available this evening."
"If you have room for one final course, I highly recommend the chocolate soufflé."
"Our cheese trolley includes twelve varieties — some quite rare — if you'd like to finish that way."
"A digestif is a lovely way to end the evening — shall I bring the trolley?"
"Our Calvados is very special — aged eighteen years and a perfect match with the tart."
"The petit fours are compliments of the kitchen — they'll come with your coffee."
"Our dessert tasting is a wonderful way to experience the pastry team's work — four courses."
"If you enjoy whisky, our Japanese selection is a lovely way to close the evening."
"A glass of aged port with the dark chocolate dessert is a classic pairing — may I suggest one?"
Breakfast And Brunch Restaurants
Morning Upselling
Food Additions
"Would you like to add an extra egg or two to that?"
"Our avocado is very popular as an addition — it goes beautifully with that dish."
"We have smoked salmon available as an upgrade on the eggs Benedict."
"Adding halloumi is a popular option — it adds a great savoury element."
"Our sourdough bread is baked in-house — would you like that instead of regular toast?"
"A side of our house-made granola is a nice addition if you'd like something sweet alongside."
"Many guests add a second side — our grilled tomatoes or roasted mushrooms are very popular."
"Would you like to add a breakfast sausage or two? Our local butcher makes them."
"Our açaí bowl can be upgraded with nut butter and fresh banana if you'd like."
"For something more filling, we can add a short stack of pancakes on the side."
Beverages
"Can I start you off with a coffee or a freshly pressed juice?"
"Our cold brew is made overnight — very smooth. Would you like to try it instead?"
"We have a matcha latte if you're looking for something different from coffee."
"Our turmeric latte is very popular — it's warming and caffeine-free."
"Would you like a smoothie alongside your breakfast? We have four on the menu today."
"Our Bloody Mary is house-made — very popular for weekend brunch if you're so inclined."
"We press our juices fresh each morning — orange, grapefruit, green, and beet today."
"A sparkling elderflower is a lovely soft option if you'd like something a little celebratory."
"For something comforting, our hot chocolate is made with real dark chocolate."
"Would you like a second coffee? I can bring it when your food is ready."
Steakhouses
Steak Upselling
Cuts and Upgrades
"Our wagyu supplement is available for most of the cuts tonight — it's quite exceptional."
"The tomahawk is our most impressive cut — it serves two and makes quite an entrance."
"Would you like to hear about our dry-aged options? We have a 45-day and a 60-day available."
"Our bone-in ribeye has more flavour than the boneless — many guests prefer it."
"For something a little more indulgent, our surf-and-turf is very popular."
"If you're looking for the most tender option, our tenderloin is always a safe choice."
"Our côte de boeuf is designed for sharing — it comes carved at the table."
"We have a Wagyu flight available if you'd like to try three different grades side by side."
Sauces and Toppings
"Would you like to add a sauce? Our béarnaise and pepper sauce are both house-made."
"Our bone marrow butter is a chef's favourite — it melts beautifully over the steak."
"We have a blue cheese crust option that's very popular with the sirloin."
"Adding truffle butter is a lovely upgrade — would you like that on the side or on top?"
"Our chimichurri is made fresh daily — a lovely South American-inspired option."
Sides
"Our creamed spinach is a steakhouse classic — a real crowd favourite."
"The triple-cooked chips are very popular — crispy on the outside and fluffy inside."
"For something indulgent, our mac and cheese gratin is very popular."
"Our roasted bone marrow is a wonderful side if you enjoy something rich."
"A Caesar salad is a great contrast to the richness of the steak — very refreshing."
Seafood Restaurants
Ocean-to-Table Upselling
Starters
"Our oysters are very fresh today — would you like to start with a half dozen?"
"The seafood chowder is a house speciality — very warming to begin with."
"Our prawn cocktail is presented beautifully — a wonderful starter for the table."
"The crab cakes are one of our most requested starters — made with hand-picked crab."
"Would you like a seafood platter to share? It's a spectacular way to begin the meal."
Main Course Enhancements
"Our whole fish can be prepared either grilled or baked with herbs — the kitchen recommends grilled tonight."
"Adding a lobster tail alongside that is a very popular indulgence."
"Our butter poaching option is available for the fish if you'd like something richer."
"We can add a side of crab claws if you'd like something to pick at."
"Our Champagne beurre blanc is a beautiful sauce option with the halibut."
"Would you like the fish served with capers and lemon brown butter? It's the kitchen's preferred preparation."
Beverages
"Our Chablis is a classic pairing with oysters — it's very mineral and clean."
"A crisp Sauvignon Blanc would go beautifully with the fish — shall I bring a glass?"
"Our house-made dill lemonade is a wonderful non-alcoholic pairing with seafood."
Dessert-Specific Upselling
End-of-Meal Phrases
Timing and Approach
"Before I clear, can I tell you about our desserts? The kitchen does some really lovely things."
"Our dessert menu is separate — I'll leave it with you while you finish your drinks."
"I'll mention our desserts now in case you'd like to save a little room."
"If you're on the fence, the chocolate fondant and the lemon tart are the two I'd personally choose between."
"Our desserts are designed for sharing if you'd like to try a few things."
"Many guests who say they're full end up choosing something once they see the dessert menu."
Specific Phrases
"The chocolate fondant takes twelve minutes — shall I put in the order now?"
"Our ice cream is churned in-house — would you like a scoop or two alongside anything?"
"If you enjoy coffee, our affogato is a lovely light way to finish."
"The pavlova is very popular at the moment — it's seasonal fruit and very light."
"Our cheese board is a savoury option to end the meal — four or six selections."
"A dessert wine with that would be wonderful — shall I bring the list?"
"Our birthday cake is available with 24 hours' notice — just something to keep in mind for next time."
Universal Upselling Phrases
These phrases work in almost any restaurant
Customer-Focused Openers
"Many guests enjoy..."
"One of our most popular choices is..."
"A great complement to that would be..."
"If you're feeling hungry, you might enjoy..."
"Would you like me to recommend something that pairs well with that?"
"That's excellent on its own, but many guests also add..."
"Before you decide, can I just mention one thing that goes really well with that?"
"A lot of tables tonight have been loving..."
"Our kitchen recommends..."
"If I were choosing, I'd probably add..."
"That's a brilliant choice — and it goes especially well with..."
"Can I tell you about something that would really elevate that?"
"Something that a lot of regulars enjoy alongside that is..."
"We just had a delivery of something special — you might like to hear about it."
"This is one of those combinations that just works really well together."
Sharing Suggestions
"That's a great dish for two to share if you'd like to add another to the table."
"If you're sharing tonight, I'd also suggest..."
"For larger groups, we usually recommend ordering a few extra sides to pass around."
"That's a wonderful centrepiece dish — it goes beautifully with a couple of lighter sides."
Soft Closing Phrases (After a Guest Hesitates)
"No pressure at all — just worth knowing it's there."
"I'll leave the menu with you in case you change your mind."
"Totally understood — I'll let the kitchen know and come back if you need anything."
"Absolutely — we can always add something later if you'd like."
The best upselling feels like helpful hospitality.