Ever wondered how some operators are able to drive more profit from their wine lists than you are? This week's Caterer and Hotelkeeper features the latest in our quarterly series, Uncorking Profits, in which we explore the art of boosting wine margins.
As a taster, here is a list of ten ways to create a winning wine list:
* make your wine list easy to navigate, especially if it's long
* Create a balance of wine styles and prices
* keep the margins down on higher-priced wines
* make sure vintages are correct
* ensure staff are trained in the art of selling your wines
* have a balance of classic and esoteric wines
* tailor your list to target your customers
* involve staff in choosing your wines
* suggest a wine for each dish you serve
* offer a separate wines-by-the-glass list.
Comments (1)
And here's one more: use several suppliers so you can just take the best from each of them.
Posted by Peter Hancock | April 11, 2008 1:01 PM
Posted on April 11, 2008 13:01