From reservations and guest briefings to staff schedules, menu costing, and custom operational tools. We build and manage whatever your restaurant needs to run better, every single day.
Book a consultation See what we doAbout Upsell
Your manager is good. But they are one person, with one set of hours, pulled in ten directions before noon. Upsell sits alongside them and takes care of everything they can't get to.
We handle the reservations, the inbox, the guest details, and the briefings. We cost your recipes, build your schedules, and design the tools your operation needs to stay consistent and profitable. And if there is something your restaurant needs that does not exist yet, we build it.
We slot in without disruption. No onboarding period. No learning curve. Just the support your team has always needed, ready from day one.
"It's not all about the freshness of the herring. It's about knowing what your guests ordered last time, why they came back, and how to make sure they do it again."The Upsell Philosophy
The real problem
Food cost, recipe margins, staff hours. Most restaurants are losing money on dishes they think are profitable. Without proper costing, you are guessing every time you price a menu.
Every time someone leaves, knowledge leaves with them. The way things are done, the guest relationships, the systems. Without the right tools in place, you start again from scratch.
Reservations, inbox, briefings, scheduling, menu updates, supplier costs. One person cannot manage it all at the standard a great restaurant demands. Something always slips.
The real cost of hiring
An assistant restaurant manager in Copenhagen earns kr. 28,000–36,000 gross per month. Add holiday pay, pension, and statutory costs and the real number is closer to kr. 45,000 before they've answered a single email.
And when they are sick on a Friday, on holiday, or hand in their notice, the restaurant still has to run.
Upsell is your permanent, tireless assistant manager for a fraction of that cost. No recruitment fees. No sick pay. No notice periods. No bad days.
True monthly cost: in-house restaurant manager
On-costs alone add 22–24% on top of whatever you negotiate. Recruitment fees add a further kr. 35,000–70,000 when the role turns over. The average hospitality manager stays 18–24 months.
Upsell delivers more, for a fraction of the price. No sick days. No notice periods. No gaps.
What we do
We are not here to replace your manager. We are the operations team behind them. We handle the day-to-day detail work, build the tools your restaurant needs, and make sure everything runs at the same standard regardless of who is on shift. If you need it, we build it. If it needs managing, we manage it.
"Every restaurant is different. We do not arrive with a template. We learn your operation, find where things are slipping, and build exactly what you need to fix it."
How it works
Your guests, your systems, your tone of voice, your service philosophy. We take the time to understand before we start.
A personalised plan: which services you need, in what order, and what to expect at every step.
Reservations managed. Inbox handled. Schedules built. Recipes costed. Briefings delivered before doors open. Your team walks in prepared and your manager can focus on what matters.
As we learn your operation, we identify what is missing. Custom tools, dashboards, systems. If it would make your restaurant run better, we build it and hand it over.
How we work
Every restaurant is different. What a 20-cover tasting menu needs is not what a 120-cover neighbourhood bistro needs. We scope every engagement from scratch based on what you actually need, nothing more.
We start with a conversation. You tell us where things are working and where they are not. We come back with a clear proposal: what we will do, how we will do it, and what it will cost. No surprises after that.
Let's talk.
Tell us about your restaurant and we will come back to you within one business day. No commitment required. Just a conversation.