{"version":"1.0","provider_name":"Finoptima","provider_url":"https:\/\/finoptima.ch\/en\/","author_name":"admin@finoptima.ch","author_url":"https:\/\/finoptima.ch\/en\/author\/adminfinoptima-ch\/","title":"What sales can learn from gastronomy - Finoptima","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"wyI6nwV5OK\"><a href=\"https:\/\/finoptima.ch\/en\/what-sales-can-learn-from-gastronomy\/\">What sales can learn from gastronomy<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/finoptima.ch\/en\/what-sales-can-learn-from-gastronomy\/embed\/#?secret=wyI6nwV5OK\" width=\"600\" height=\"338\" title=\"&#8220;What sales can learn from gastronomy&#8221; &#8212; Finoptima\" data-secret=\"wyI6nwV5OK\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/finoptima.ch\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/finoptima.ch\/wp-content\/uploads\/2025\/11\/132.jpg","thumbnail_width":900,"thumbnail_height":651,"description":"When I lead trainings in the catering industry, I often ask: &#8220;What makes a really good service for you?&#8221; The answers come immediately: Attention. Cordiality. Timing. A good sense for the moment and for the person. The amazing thing is that when I ask the same question in sales training, whether in the world of finance, retail or the automotive sector, I hear exactly the same thing. And yet, many sales organizations behave as if customer contact is a technical process, a pipeline, a tool topic, or a KPI game. But you can learn a lot from (upscale) gastronomy in sales. Because there is no sale, there is experience. A few lessons that I take away again and again: 1. Not all guests are the same and not all customers are the same. If you recommend a menu that suits your mood and taste, you don&#8217;t sell, you inspire. In sales, this means that standard pitches are a thing of the past. Today, situational thinking and action counts. 2. Timing is everything. If you ask too early, you will disturb. If you are late, you lose. In gastronomy, timing is noticeably trained, but in sales it is (unfortunately too) often neglected. 3. The tone makes the difference. Good service staff not only speaks with words, they are also with looks, attitude, speed. Those who master this in customer conversations create trust even before the first argument is made. 4. Attention is not a resource, it is an attitude. The good waiter remembers the wine from last time. The good salesman remembers the conversation three months ago. Both have a deep effect. 5. The moment counts, not just the finish. Guests come back when they feel &#8220;felt&#8221;. Customers too. The intention must not be: &#8220;I want to sell something&#8221;. But: &#8220;I want to make a difference&#8221;. I am convinced: Those who have understood service culture and service excellence automatically become a better salesperson. Not because he talks more, but because he understands, senses and connects better. And to be honest: I have already experienced many good salespeople and have been able to accompany them in their development. But the outstanding among them almost always had a background in luxury gastronomy or hospitality. That&#8217;s why my conclusion: The future of sales does not belong to the loud, but to those who observe sensitively, think along and are honestly interested in people. Maybe sales don&#8217;t need more tools, but more hospitality that comes from the heart. &#8220;Unleash potential &#8211; celebrate success.&#8221;"}