Bigger Bites, Bigger Bills: How to Boost Restaurant Revenue Without Adding More Tables

You work hard to get customers through the door—now let’s make sure they’re ordering more once they’re seated. Boosting your average ticket size isn’t about squeezing more money out of people; it’s about creating value guests actually want to say yes to.

The easiest place to start? Your menu.

Small tweaks can have a massive impact:

• Bundle it up: Pair a best-seller with a high-margin side or drink. (Burger + fries + craft soda? Yes, please.)
• Menu design matters: Highlight your most profitable dishes with icons, boxes, or callouts that draw the eye.
• Use mouthwatering language: “Pan-seared salmon” sounds a lot tastier—and pricier—than just “grilled salmon.”
• Train your staff to upsell naturally: A simple “Would you like to add avocado to that?” feels like great service, not a sales pitch.

Want to sweeten the deal even more? Try limited-time upgrades. “Premium toppings this weekend only!” creates urgency and gets people ordering faster.

Now, don’t forget about your bar.

If you’re treating it like a waiting room, you’re leaving a lot of money on the table. Bars can be goldmines when you turn them into full-blown experiences.

Here’s how to make your bar pull its weight: 

• Offer bar bites: High-margin, low-labor snacks encourage longer stays and bigger tabs.
• Create happy hour bundles: A cold beer plus a plate of nachos? That combo sells itself.
• Upsell like a pro: “Would you like to make that a double?” or “Want to try our featured cocktail tonight?” adds dollars without adding effort.
• Lean into social moments: Flights, shareables, and colorful cocktails that look great on Instagram keep people ordering—and posting.

The truth is, customers who eat at the bar stick around longer. And more time equals more drinks, more food, and more revenue.

Inside the restaurant, you can get even more “yeses” by making upgrades a natural part of the experience.

Upselling doesn’t have to be pushy—it should feel like you’re doing guests a favor.

Some easy ways to spark bigger orders:

• Let them customize: Extra toppings, premium sides, protein swaps—put the power in their hands.
• Prompt smartly: “Would you like to try our signature dessert tonight?” can make all the difference.
• Offer limited-time specials: FOMO is real. “This week only” specials move quickly.
• Keep upgrades affordable: $2 for bacon? $1 for house-made sauces? Small charges add up fast. 

Even tiny upgrades can boost average checks by 10–30%. Multiply that across a weekend rush, and you’re looking at a serious revenue lift. 

And here’s some good news: you don’t need a brand-new menu to make more money. Your kitchen is already full of opportunities—you just have to tap into them.

Maximize what you already have by:

• Cross-utilizing ingredients: Use existing toppings and proteins in new dishes, like a “chef’s choice flatbread.”
• Suggest smart pairings: “Our garlic mashed potatoes go perfectly with that steak.”
• Plate with purpose: Beautiful presentation can justify higher prices—no extra food required.
• Tell your story: Customers love hearing about local farms, house-made sauces, or chef inspirations. That emotional connection makes dishes feel even more valuable.

Bonus tip: Upgrading to energy-efficient kitchen equipment could even qualify you for tax incentives, depending on your location.

Finally, don’t waste your best nights!

Fridays and Saturdays already bring the crowds—you just need to maximize what each guest spends.

A strong weekend strategy looks something like this:

• Offer pre-fixe menus: Set menus streamline service and boost check sizes without much friction.
• Feature weekend-only specials: Premium steaks, seafood, craft cocktails—special treats people will pay extra for.
• Add simple upgrades: “Add a lobster tail for $12” turns a good meal into a memorable one (and a more profitable one).
• Bring out the desserts: A knockout specialty dessert can end the night on a sweet—and high-margin—note. 

You’ve already got the customers. Now it’s time to help them discover (and order) the best your restaurant or bar has to offer.

Need help turning ideas into real results?

Foodify offers personalized menu audits, upsell strategy reviews, and weekend planning to help you boost your revenue without overwhelming your kitchen or staff.

Let’s go!