Upsel

Upsel Hospo is hard — we make it easier. Upsel gives restaurants the tools to train smarter, sell more, and build better teams.

There's one number most restaurant owners never look at, and it's the most important one on your shift.Revenue Per Hour....
01/09/2026

There's one number most restaurant owners never look at, and it's the most important one on your shift.

Revenue Per Hour.��Not total sales. Not average spend. The actual revenue your venue generates for every hour of labour cost you're paying.

A slow Tuesday night with a lean roster can outperform a packed Friday with an overstaffed floor if you're tracking the right metric.

Most venues aren't. They're looking at total revenue and calling it a win, while quietly bleeding on labour costs they can't see until the end of the week.

Upsel tracks Revenue Per Hour live, every shift colour-coded against your target so you know in real time if tonight is winning or losing. No spreadsheets. No Monday morning surprises.

The venues using it aren't just more profitable. They're making better decisions on the floor while the shift is still happening.

See your Revenue Per Hour live. Book a free demo at upsel.ai��

Card surcharges are ending in October. What does that mean for your venue?From 1 October 2026, Australian venues will no...
18/08/2026

Card surcharges are ending in October. What does that mean for your venue?From 1 October 2026, Australian venues will no longer be able to add a separate surcharge when a customer pays with an eftpos, Visa or Mastercard card.

That means the familiar line at the bottom of the bill, “1.5% card surcharge”, is going away.

For customers, it’s simple. If the menu says $50, they pay $50. No extra charge at the terminal.

Those costs are not disappearing. Your payment provider will still charge you to accept cards. The difference is you will no longer be able to pass that cost on as a separate fee for Visa, Mastercard and eftpos payments.

You may choose to absorb it, review your payment-provider rate, or factor it into your regular pricing. Every venue will make that call differently.

A couple of important things to know:

- Weekend and public-holiday surcharges are not changing. They are separate from card payment surcharges.
- The change covers eftpos, Visa and Mastercard debit, prepaid and credit cards.
- You can still offer a cash discount if that works for your venue.

This is a good prompt to look closely at where margin is going. Not just payment costs, but the small things that make a big difference across a week: average spend per head, add-ons, dessert, drinks and how confidently the team recommends them.

Because one way to help buffer a cost you can no longer pass on is to grow revenue.

A team member who knows the wine list and can recommend the right glass with a dish. A server who feels confident suggesting an add-on. A manager who can use staff sales data to see where training could make a difference. Those are the everyday moments that can help lift per-head spend without changing the guest experience for the worse.

That’s where Upsel comes in.

Upsel gives managers clear staff sales data, helping them train their team to recommend the right wine with a dish, suggest an add-on or lead with the products that matter. Better-trained teams can increase revenue, help buffer the cost of card payments and create a stronger experience for guests at the same time.

October will come around quickly. Now is the time to check your payment costs, look at your pricing, and give your team the confidence to make every guest interaction count.

Better visibility. More confident teams. Stronger shifts, every shift, every day.

We've always believed the best hospitality tech doesn't come from a boardroom - it comes from the floor. That's where Up...
03/08/2026

We've always believed the best hospitality tech doesn't come from a boardroom - it comes from the floor. That's where Upsel.ai was born.

So when Restaurant Business Australia wanted to tell our story, we were genuinely thrilled. They didn't just see software; they saw what we see every day - managers like Jacki at Jolly Good Fellows cutting wage bills by $4-6k a month, lifting sales by 20%, and turning staff training into something the team actually wants to do.

As Jacki says in the article: "It's not a disciplinary tool. You're just going to incentivise them to do better."

That's not our win; it's yours. It's your POS data, your people, your floor. We just made it visible.

If you're reading this and thinking "that sounds like my venue" - come talk to us. We'd love to help you write your own numbers.

Read the full story here 👇
https://www.restaurantbusiness.com.au/how-ai-coaching-and-leaderboards-are-changing-what-happens-on-the-floor/

You spent months perfecting your menu. Your staff spend 30 seconds describing it. That gap is costing you thousands.Prod...
31/07/2026

You spent months perfecting your menu. Your staff spend 30 seconds describing it. That gap is costing you thousands.

Product knowledge is the single biggest driver of upsell conversion, and most restaurants treat it as an afterthought.

A staff member who genuinely knows your menu doesn't ask, "Do you want a dessert?" They say, "The burnt butter panna cotta is what people come back for." That's the difference between a $12 add-on and a missed opportunity.

Upsel's AI Coach builds product confidence into daily coaching, bite-sized, personalised, and delivered directly to staff phones. No boring sessions. No forgetting by Tuesday.

Better knowledge. Better conversations. Better revenue.

Turn product knowledge into profit. Book a free Upsel demo at upsel.ai

At the Sydney Food and Hospitality Show earlier this year we asked owners a simple question. Who's your top seller on th...
30/07/2026

At the Sydney Food and Hospitality Show earlier this year we asked owners a simple question. Who's your top seller on the floor?

Plenty of them couldn't answer. Not a modest "they're all good" either, they genuinely didn't know.

And that's fair enough. The info is in your POS every night, buried under covers and shift totals nobody has time to pull apart at 11pm.

Upsel matches every sale to the person who made it. Per-head spend by staff member, who's recommending dessert and drinks, who's quietly carrying your busiest shifts.

You can't coach what you can't see 👉 upsel.ai

Hospitality staff are naturally competitive. They just need the right stage for it.Upsel's gamified leaderboards and per...
29/07/2026

Hospitality staff are naturally competitive. They just need the right stage for it.

Upsel's gamified leaderboards and performance challenges tap into that energy, turning upselling from a chore into something staff actually want to win at. Individual rankings. Team challenges. Real-time results.

The outcome? Up to 85% active staff engagement, and up to 30% more appetiser and dessert upsells.

Not because you pushed harder. Because the platform made it fun to try harder.

Ready to see what a motivated team actually looks like? Book your free Upsel demo: upsel.ai

28/07/2026

Your team got the same briefing before service. Half of them pushed the specials. Half didn't. And without pulling apart individual sales data, you'd never know which half was which.

Tevalis integrates with Upsel.ai to make that visible and fix it. Upsel.ai pulls your POS data automatically and delivers personalised coaching to each staff member based on how they performed. Daily feedback, straight to their phone.

Staff see where they stand. Managers see who needs support.

Venues using the combination are seeing up to 30% more upsells and managers spending up to 80% less time on training.

Book your free Tevalis demo and ask about the Upsel.ai integration.
https://australasia.tevalis.com/pos-solutions-nz

How do you know who's actually performing on the floor right now?Most restaurant owners can't answer that until the end ...
27/07/2026

How do you know who's actually performing on the floor right now?

Most restaurant owners can't answer that until the end of the month. By then it's too late to fix anything.

That's the problem we built Upsel to solve.

Every staff member, every shift, tracked in real time. Sales rate, per-head spend, coaching progress. Not a monthly report buried in a spreadsheet. Data you can act on while the shift is still running.

We've watched it play out across venues. The moment managers get real visibility into individual performance, things change fast.

→ Staff who were coasting start lifting
→ Your best people get recognised for what they actually do
→ Coaching becomes specific, not guesswork

The venues on Upsel are seeing 20-30% increases in per-head spend. Not because they changed the team. Because they could finally see what the team was doing.

Built by restaurant owners, for restaurant owners.

An NZ restaurant owner said Upsel was "the easiest thing I've ever done" and that it "changed their business." Here's wh...
27/07/2026

An NZ restaurant owner said Upsel was "the easiest thing I've ever done" and that it "changed their business." Here's what actually happened. 👇

We know every platform claims "real results." So we're letting a real customer do the talking.

Swipe through to see exactly what Jolly Good Fellows in Taupo experienced before Upsel and what changed after they went live.

No fluff. Just the before, the setup, the numbers, and the outcome.

If you're running a restaurant right now and feeling the pressure of inconsistent staff performance, this one's for you.

Want results like this for your venue? Book a free 30-minute demo and see Upsel working with your actual POS data: upsel.ai

24/07/2026

Your best staff are watching. And if they can't see that effort being recognised, they'll find somewhere it is.

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