These are the profitable fundamentals of restaurant wine sales—and most servers have never received formal training in them.
1. Recommending and selling white wines becomes easier when you understand a) how they’re made, b) how their acidity compares to that of various apples, and c) the most popular whites and what foods they pair best with.
2. Recommending and selling red wines is a cinch once your understand tannins. And if you’ve ever made a cup of tea that makes your mouth pucker, you’re on the road to comprehending and selling reds.
3. When wines are properly paired with the dishes being served, it elevates the customer experience tremendously. It also leads to selling more wine. This module discusses light, medium and heavy foods, and successfully (and profitably) matches them with like-weight wines.
4. Customers are paying for an experience. They’re also more engaged (read: more profitable) when that experience includes a server presenting a fluid and properly timed wine service. This includes basic wine service skills, like presenting the wine list, taking the wine order, and serving the bottle.
WINE SALES SILVER LEVEL COURSE
Single student certification, with all four videos and exams.
(Includes our 90-day Turnover Guarantee)
WINE SALES COURSE AND ONGOING SUPPORT
Only $27 per month, billed quarterly.