Most UK operators have trained staff to upsell at some point. The training is rarely the problem — coverage is. Servers upsell when they have a moment, and peak service is precisely when they do not, which is also when the most covers are on.
Moving the recommendation into the menu removes the constraint entirely. It reaches every table at exactly the same standard, including at 8pm on a Saturday.
Cross-selling works when the suggestion fits what is already being ordered — a side that goes with that main, a drink that pairs with that dish. WowMenu builds those suggestions from the actual order in progress rather than from a generic 'customers also bought' list.
You can see which recommendations were shown, which were taken, and what that did to average spend. That turns upselling from a management instruction into something you can actually optimise.
Move the sliders to your own numbers. The point is not our figures — it is how little the uplift has to be before the subscription pays for itself.
5% is the conservative default. WowMenu pilot restaurants have reported considerably more, but your own number is the one that matters.
An estimate based on the figures you entered, not a forecast or a guarantee. Actual results depend on your menu, your guests and how the platform is set up.
Staff upselling depends on time, mood and workload and drops off exactly when the room is busiest. In-menu recommendations reach every guest who scans, at the same standard, every service.
Yes — you can steer recommendations toward specific dishes, for example a high-margin dish or one you need to move.
Yes, the same recommendation engine runs across dine-in, takeaway and collection orders.