Professional Documents
Culture Documents
OR
Purpose
Gain customer confidence
Achieve customer
improve your selection Weekly changes and sometimes daily changes A minimum of four overhauls a year usually based in seasonal changes in availability of local produce. For example Oysters or Asparagus
accurate information and in a timely manner - The list itself is a sales tool and can provide advice - Great sales advice from the staff is immensely important VIP - Accuracy within the list VIP - Availability of the product
Continuity of supply
Target audience What the competition has What the owner wants What the chef wants Faith in what you are doing
the product available Appropriately trained staff that are well versed in food and wine pairing Tasting and vintage notes for every wine available Suggestions from suppliers on food and wine matches if there is no person on staff who can A manager on duty who can resolve problems that may arise with faulty or unaccepted wines
and sounding relaxed versus Approaching the table and rushing the guests into a decision Average dining time of about 1.5 to 2.0 hrs divided into the kitchen opening time. How many glasses or bottles can safely and legally be sold and consumed in that time?
separately? Food ordered first then wine sales or vice versa? Does your service match your self elected class? Fine dining or casual
link to profit and repeat business Make it a habit to offer assistance to every guest regardless Know your food menu inside out and back to front Have three wine choices for every menu item available Be pro-active..show up at the table with a couple of choices and see what happens
from the original bottle This is how we over-deliver for the price paid, justify the price customers pay and provide a memorable experience If you pour wine at the bar or behind the scenes it is called - Lazy Service!
Sommelier
Have you got one?
bottom line? Do they have credentials? What should they bring to the role?
Points of View
On Sommeliers.. They should know that first and foremost your duty is to the customer. Your job is to make sure they are drinking the right wine for them.
Jeremy Prus. Duende - Perth
Points of View
A rock solid grounding in the classics and a finger on the pulse, trying to gauge what the next big thing might be.
Nicole Reimers. Rockpool - Sydney
Indexed by Weight
Aperitif wines:
Usually white, can include sparkling wines (Champagne, local Mthode), Fino sherries and vermouths, Sauvignon Blanc and Riesling.
Light to medium-bodied whites (generally unoaked wines)
Sauvignon Blanc, Riesling, Chenin Blanc, Pinot Gris, Muller Thurgau, Gewurztraminer, some unoaked Chardonnay
Medium to full-bodied whites (generally oaked wines)
Grape variety
Rieslings followed by Sauvignon Blancs followed by Pinot Gris followed by Chardonnay followed by Rose followed by Pinot Noir followed by
Red wines
Red wines Red wines over
Dessert wines
Dessert wines over
Indexed By course
Appetizer wines
Starter/Entre wines
Main Course wines for light meats Main Course wines for heavy meats and
vegetarian dishes Dessert wines for chocolate lovers Dessert wines for non-chocolate lovers
fluorescent tubing increase reflectivity on laminated or glossy papers Unpretentious for the clientele appropriate wording that is brief, yet descriptive
Price points
Have a range of prices so budget
conscious customers can choose without embarrassment Enough wine at higher prices to attract those with a bigger disposable income or company expense accounts
Anchor brands
Anchor brands are very important Anchor brands keep a wine list from looking
too obscure Try to have at least a couple of highly recognisable brands available Anchor brands are safety zone wines for some customers and sometimes your business too
Some advice
Dont list any wine you are not prepared to get
behind and sell Dont list a wine you merely like - Visualise how it will work on the list with what food, how long do you want it for - 1 month, 3 months? Dont take your wine reps word on the quality always, always taste the wine first.
Some advice
Expensive doesnt always mean high quality Cheap doesnt always mean low quality Research every wine to see where else it is for
Fiduciary
A fiduciary is someone who has
undertaken to act for and on behalf of another in a particular matter in circumstances which give rise to a relationship of trust and confidence You are the Fiduciary Trust and Confidence
Bailment
Describes the legal relationship in
common law where physical possession of property (chattels - wine) is transferred from one person (the bailor supplier) to another person (the bailee restaurant) who holds possession. Later intended for sale. The bailor owns the goods, but you store them. The intention to possess and sell is signed for
not move 30 seats 40 to 60 wines 50 seats 50 to 70 wines Reserve list will only work if someone is prepared to actively sell the wines listed Wines by the glass depends how busy you are. 30% to 40% of the list perhaps more. What the market demands. Law
potential) 450 potential units of alcohol sold per week Divided into the glass and bottle sales Plus any water sales always variable, but set a minimum of 50%....20 seats
Spreadsheet analysis
margin For example a 2.5 mark-up on Champagne will likely lead to fewer sales in that category A sliding scale could then be applied to better manage some items 2.2 to 2.5 on Anchor brands and slow moving product 2.0 to 2.2 on Champagnes and sweet wines
Thank You
Any Questions?