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Culinary Wine Institute

The Profitable Wine List: Three Steps to Quickly & Easily Increase Wine Sales

The Profitable Wine List: Three Steps to Quickly & Easily Increase Wine Sales

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Want profit from your wine list without becoming a sommelier? Is your wine list working for your customers? Are you making money on the wines you're selling? Which wines go with your menu? How do you price wines? How can you add yet another job like wine training to your day? Are there tools that you must provide at your restaurant to serve wine?If you are thinking of starting or are in the middle of running a casual to mid-level U.S. restaurant, there are some simple ways to maximize your ability to make money from your wine list. Until now, wine discussion has centered on high-end restaurants, sommeliers, and how you should strive for the pinnacle of wine lists and service for your guests.Overkill for so many great casual restaurants.This book is a resource for the independent, hard-working restaurateur or manager who needs a framework, a system, a path that keeps wine from sucking energy and money down the drain. Discover how to create a wine list, key steps to server wine-sales training, and the foundation for serving a great wine product in your restaurant. Find resources, some free and some low-cost, that will assist you in taking control of this profit center. Want to get a jumpstart? Go to www.WineProfitPackage.comYou don't need to be a sommelier. You just need simple, easy-to-use steps to get this rolling. Start here.

Author: Kirsten Henry Fox
Publisher: Culinary Wine Institute
Published: 03/13/2015
Pages: 102
Binding Type: Paperback
Weight: 0.26lbs
Size: 7.99h x 5.00w x 0.24d
ISBN: 9780986157608

About the Author
Kirsten Henry Fox, executive sommelier and wine educator, has a passion for creating connections between people. As she developed her first wine education company, Fox School of Wine, her students repeatedly gave her stories of mishandled wine at restaurants, often giving her the names of places to go so she could help the servers understand how to sell and serve wine. She remembered herself being a young server and how intimidated she was when someone would mention wine at her tables. Eventually she founded the Culinary Wine Institute, dedicated to partnering with restaurants to increase customer satisfaction, server confidence and profitability in connection with their wine programs. Her free resources, book, and online sales training have helped 100s of independent restaurants gain traction in the often confusing world of wine.

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