Uncork Profits with Wine Sales

Are your wines sales all they could and should be? Did you know that a simple wine-by-the-glass promotion could breathe new sales into your profits? Restaurateurs and managers can improve sales by making one minor adjustment:

Educating waitstaff on the basics of wine

And, it does not necessitate a lot of work. Serving wine requires an element of aptitude. It’s a prerequisite for any hospitality or culinary professional. A lack of wine intelligence can be detrimental for any establishment licensed to serve alcohol.

Most restaurant patrons can be divided into two groups: the neophyte or the connoisseur. For the newbie, the wine experience is about learning. Oenophiles derive pleasure from being duly served. But, despite a customer’s knowledge, a staff well versed in wine represents a valuable commodity.

Stimulates Revenues and Profits

Improperly handled wine not only compromises restaurant sales, it can cost an establishment its reputation. A bottle or glass of wine served just right makes for a satisfying customer experience.

Increases sales 21% - 32% a week

How knowledgeable is your staff? While many servers excel at polite, expedient service, others tussle with up-selling wine. For some, the topic can be intimidating. Even if a few of your staff members are making ample wine sales, are they serving it the right way?

Education is the elixir to uncorking maximum wine sales!

The Hospitality Professional’s Guide to Uncorking Wine Sales is a comprehensive publication developed to make your staff multiply your wine sales:

• Features characteristics of the of the world's top classic varieties

• Professional techniques for making persuasive wine food pairing recommendations

• Wine jargon and terminology for describing and tasting wine

• Understand how the life cycle of the grape is impacted from fermentation to maturation

• Tips for evaluating a wine’s bouquet and aroma

• How to read the customer’s wine knowledge

• Promotional strategies for marketing wine

• Hospitality and culinary tactics of serving wine professionally

• Level: Basic to Intermediate

• Course Access: 24-7- access, anytime, anywhere

• Comprehensive, 40-page guide on wine

• Downloadable and printable

• Use multiple times to orientate new employees

Download The Hospitality Professional’s Guide to Uncorking Wine Sales, allowing you to print and distribute to your staff.