Upsel

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

Are you coaching the right person?When every staff result is rolled into one number, a busy dinner shift and a quieter l...
11/10/2026

Are you coaching the right person?

When every staff result is rolled into one number, a busy dinner shift and a quieter lunch shift can look the same on paper.

That can mean the wrong person gets the praise, and the wrong person gets the coaching.

Upsel’s Dashboard can now filter staff performance by breakfast, lunch and dinner, so you can see performance in the context of the service worked.

Clearer visibility. Fairer conversations. Better support for your team.

See how Upsel can help your venue get more from every shift.

30/09/2026

Spring is here. The question is whether your team is ready for it or you'll be figuring it out mid-rush!

Spring cleaning isn't just wiping down the pass and reorganising the storeroom.For hospitality venues, the real spring c...
24/09/2026

Spring cleaning isn't just wiping down the pass and reorganising the storeroom.

For hospitality venues, the real spring clean happens in the numbers.

Clear out the guesswork on which staff actually convert covers into revenue, not just who shows up on time.

Clear out the coaching that only happens when a manager's free to stand over someone's shoulder.

Clear out the 10 hours it takes a senior team member to onboard every new casual through spring's roster growth.

Upsel replaces all three. Live in 48 hours once connected to your POS.

By the time trade properly picks up, your team isn't starting fresh. They've already got weeks of coaching, live performance data, and habits that stick. The venues still sorting through the mess will be competing against a team that's already sorted.

Spring cleaning your operations isn't a nice-to-have. It's the difference between scrambling and being ready.

Book a free demo at upsel.ai and get your team sorted before the season picks up.

Higher sales and a lower wage percentage at the same time.Most hospitality operators treat these as competing priorities...
22/09/2026

Higher sales and a lower wage percentage at the same time.

Most hospitality operators treat these as competing priorities. Callum at Village Green in Ōmokoroa achieved both simultaneously after going live with Upsel.

The challenge he was dealing with is one almost every venue owner recognises. Wage percentage was creeping upward and it was difficult to know whether putting more staff on a shift was driving proportional revenue or simply increasing cost. Without live visibility across both metrics, the answer was always a retrospective guess.

Upsel gave him a single dashboard showing live revenue and live wage data side by side, updated in real time from his POS.

"It's not just data, it actually drives behaviour. A clear increase in sales through better staff performance, and a tighter wage percentage at the same time."

That outcome reflects something important. When staff can see their individual performance data and managers can see wage cost against revenue in real time, behaviour changes. Not because of pressure, but because of clarity.

If wage percentage feels like a variable you can only understand after the fact, it is worth seeing what live visibility actually looks like.

Free demo at upsel.ai��

Most people ask "what does Upsel do?" but the better question is "what a shift actually feels like when your venue runs ...
16/09/2026

Most people ask "what does Upsel do?" but the better question is "what a shift actually feels like when your venue runs on it?" Here's a Friday night, step by step. 👇

Features are easy to list. What's harder to explain is how a shift actually changes when the data is live, the coaching is automated, and your team can see exactly where they stand.

So instead of listing features, here's a Friday night at a venue running Upsel.

From 4pm pre-shift coaching to the moment the data feeds into tomorrow's coaching.

Swipe through. This is what "staff performance platform" actually looks like in practice.

Want a Friday night like this? Book a free demo, and we'll walk you through exactly how it works for your venue.

What if you could just ask your venue a question and get a straight answer, in seconds, based on your actual sales data?...
07/09/2026

What if you could just ask your venue a question and get a straight answer, in seconds, based on your actual sales data?

Most restaurant owners are sitting on a goldmine of data inside their POS and have almost no way to actually use it.��You can pull a report. Stare at a spreadsheet. Ask your manager what they think happened last Tuesday.

Or you can just ask.

Upsel's AI Assist lets you type a question, "Which staff member drives the most beverage revenue?", "what's our worst performing shift this month?", "How has head spend changed since we added the new menu?" and get an instant, plain-English answer grounded in your actual numbers.

No analyst. No waiting. No spreadsheet.��Your data has been trying to tell you something for months. Now you can actually hear it.

Ask your venue its first question, book a free Upsel demo at upsel.ai��

One thing we hear a lot: "We're a bar, not a restaurant; does Upsel still work for us?"Short answer: yes. Different floo...
04/09/2026

One thing we hear a lot: "We're a bar, not a restaurant; does Upsel still work for us?"

Short answer: yes. Different floor, same problem.

Whether you're running a restaurant, a craft bar, a neighbourhood café or a pub with a kitchen, your team's individual performance is either driving your revenue or quietly eroding it.

The metrics look a little different by venue type. But the gap between your best and worst performer? That's universal.

Swipe through to see what Upsel coaching looks like across each type of hospitality operation.

Whatever kind of venue you run, tell us in the comments. And if you want to see what Upsel looks like for your specific operation, book a free demo at upsel.ai

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 w**e 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 w**e 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/

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