What is the primary purpose of suggestive selling in food and beverage service?

The primary purpose of suggestive selling in food and beverage service is to enhance the guest experience and increase sales through recommendations. This practice involves staff suggesting menu items based on the guest's preferences, which not only helps guests make informed choices but also enriches their dining experience by introducing them to dishes they may not have considered.

Staff trained in suggestive selling can create a more personalized experience, making guests feel valued and catered to. This personalized interaction can lead to higher customer satisfaction and encourage repeat business. Additionally, by effectively communicating the merits of specific items, servers can influence guests to order higher-priced or complementary items, thus boosting overall sales for the establishment.

The other options do touch on aspects of service but do not capture the essence of suggestive selling. Promoting happy hour specials is a promotional tactic rather than the core intention of suggestive selling. Reducing the time spent with each customer goes against the idea of enhancing their experience and can lead to dissatisfaction. Lastly, while eliminating menu confusion is important, it is more the result of effective communication and menu design rather than the primary goal of suggestive selling.