Professional, educated and experienced advice for soon-to-open, brand-new, or existing establishments. This is an ideal service for restaurateurs who want to sell more wine and spirits in their bistros, bars and fine-dining establishments. Sixty to seventy percent of a restaurant’s profit comes from its beverage program.

• Staff Wine Training
  Training the restaurant service staff from waiters, food runners to     bartenders. Key points are:
• Fundamentals of proper wine service in a restaurant. (Glassware handling, bottle handling, helping the guest in wine selection and making suggestions, bottle presentation, bottle opening and table service)
• Fundamental lessons on wine theory about the main wine grapes, regions, names and styles of the world.
• Teaching methods of upselling wine and beverages in the restaurant environment.
• Teaching efficient inventory method practices in order to maximize profits and to reduce waste.
• Consultancy for running an up to date, contemporary and a profitable  wine and beverage program. Main points such as:
  * Building and/or updating a wine list specifically tailored for the client establishment.
  * Pricing and revisions of BTG (by the glass) and bottle prices.
  * Food and Wine Pairing Advice