Restaurants that cater to high end clients and have an experimental menu should have a range of staff who know about wine and can impress guests with the wine menu. Often consumers are scared of the menu and refer to an experienced person within the restaurant. This training session allow regular sessions in training staff on certain wines / styles on the menu.
Many restaurants have wines on the menu that were selected and purchased through agencies or representatives but may no longer be relevant to sales or trends. Lists should be quite succinct, current and able to change with different food items or seasons. This is an informal discussion with the restaurant manager/owner about reviewing your list and coming up with recommendations or suggestions that could improve sales.
Front of house staff in a restaurant are the key personnel in being the face of the restaurant. The importance of having them knowledge about certain aspects of your wine menu is key. Staff should be able to talk about wine by the glass as well as bottles in your cellar that have distinct characteristics that are appealing to guests. It is known most restaurants don’t sell wine when guests don’t feel comfortable with recommendations from the servers.
Every few months, restaurants should entertain the idea of a wine-themed dinner for guests. This kind of event can be organized between the kitchen in food required, the management in terms of costs, and solonwine can assist with discussing and picking wines that will match the meal and venue. These dinners can be a great forecasting tool for restaurants future sales figures.