Wine Storage
Not Storing Wine Properly May Cost You
Look at storage options and ask the following:
What are the storage capabilities of your restaurant?
How much refrigerated space do you have for your whites, and sparkling wines.
Do you have a dry, cool area for your reds?
How many bottles can they hold?
Are the wines easily accessed for service?
These are just a few of the questions you need to ask yourself when building a list. Keep in mind you need to have space for back-ups of each wine in order to fulfill same table requests. So now how many spaces do you have? To often wine optimistic wine lists are developed with to many line items but easily gets chopped or ‘86′d because of no back up for parties which order a few of one specific bottle.
Keeping with that theme for a moment, nothing can kill you wine sales faster than a huge “out of stock” board. If it is on your menu, you need to have it. Period.
Nothing will frustrate a server more than getting an order for a nice bottle only to have to return to the table to apologize for being out. This gives the customer to a choice to either opt out of the purchase or “buy down”. This is not good. Make you’re your wine list is updated regularly and that any ‘86′d wine are replaced ASAP. (in one restaurant I worked at, I increased wine sales by 20% just by having the wines promised on the menu available)
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