THE PROFITABLE WINE LIST:
Three Steps to Quickly and Easily Increase Wine Sales
Want profit from your wine list without becoming a sommelier?
· Is your wine list working for your customers?
· Are you making money on the wines you’re selling?
· Which wines go with your menu?
· How do you price wines?
· You’re slammed – how can you add yet another job like wine training to your day?
· Are there tools that you must provide at your restaurant to serve wine?
If you are thinking of starting or are in the middle of running a casual to mid-level U.S. restaurant, there are some simple ways to maximize your ability to make money from your wine list. Until now, wine discussion has centered on high-end restaurants, sommeliers, and how you should strive for the pinnacle of wine lists and service for your guests.
Overkill for so many great casual restaurants.
This book is a resource for the independent, hard-working restaurateur or manager who needs a framework, a system, a path that keeps wine from sucking energy and money down the drain. Discover how to create a wine list, set up a great server wine-sales training, and deliver a fabulous wine product in your restaurant. Find resources, some free and some low-cost, that will assist you in taking control of this profit center.
You don’t need to be a sommelier. You just need simple, easy-to-use steps to get this rolling. Start here.
Only $19.95
Three Steps to Quickly and Easily Increase Wine Sales
Want profit from your wine list without becoming a sommelier?
· Is your wine list working for your customers?
· Are you making money on the wines you’re selling?
· Which wines go with your menu?
· How do you price wines?
· You’re slammed – how can you add yet another job like wine training to your day?
· Are there tools that you must provide at your restaurant to serve wine?
If you are thinking of starting or are in the middle of running a casual to mid-level U.S. restaurant, there are some simple ways to maximize your ability to make money from your wine list. Until now, wine discussion has centered on high-end restaurants, sommeliers, and how you should strive for the pinnacle of wine lists and service for your guests.
Overkill for so many great casual restaurants.
This book is a resource for the independent, hard-working restaurateur or manager who needs a framework, a system, a path that keeps wine from sucking energy and money down the drain. Discover how to create a wine list, set up a great server wine-sales training, and deliver a fabulous wine product in your restaurant. Find resources, some free and some low-cost, that will assist you in taking control of this profit center.
You don’t need to be a sommelier. You just need simple, easy-to-use steps to get this rolling. Start here.
Only $19.95
"I believe you have written a very fine primer,
(and more), on restaurant wine sales."
~Clint Strohl, Resort Restaurant Operations Manager, Deer Valley Resort Company
(and more), on restaurant wine sales."
~Clint Strohl, Resort Restaurant Operations Manager, Deer Valley Resort Company
