Setting up your wine by the glass program to insure peak guest satisfaction, maximizing profits, optimizing upselling opportunities while positively leveraging your vendors for the best discounting.
Restaurant professionals are given specific methods, rationales, procedures and reasons for setting up and maximizing the profitability of their by-the-glass and bottle wine program. You will be shown why and how the wine list menu design will drive repeat business to your restaurant. Attendees are given a working model/power point presentation which will be applicable to any size and/or themed restaurant to take with them.
Topics covered: By-the-glass menu design as it relates to the wine list, proper wine preservation and understanding the viewpoint of how the wine was intended to be served, proper cellar and inventory dollar value management, specific pricing strategy which will insure upsell opportunities, proper vendor utilization and purchasing strategies to lower costs; Attendees are shown how to direct their guest to the right wines to maximize profit opportunities while insuring guest satisfaction. In addition, restaurant professionals will come away knowing the critical relationship between the by-the-glass program and their bottle sales program.