Published October 19, 2015

Make Wines by the Glass a Winner

Nation’s Restaurant News has a great article about how to construct a wines by the glass list that will please customers and consistently generate profits. The first thing that must be in a wine director’s mind when they build a wine list is the context that the wines will be served in. A list of great heavy reds would be a poor fit for a seafood and season produce-focused restaurant, for example. Wine directors shouldn’t shy away from making a statement with their menus, however. Some solid under-the-radar or eccentric options are a great way to establish the restaurant personality and give guests a unique experience.

Probably the most important way to ensure that a by-the-glass wine list sings is to properly train servers and other staff about how to handle and sell the juice. Pour control is a basic but often-overlooked part of server training that can make the difference between wine being a profit center and a money pit. Also, holding tasting sessions so servers can get to know every wine the restaurant offers will allow them to recommend wines with a authority and a personal touch instead of just giving rote pre-written descriptions.

Read the full article here: Harnessing the Power of a Wines-by-the-Glass List

Link: http://nrn.com/opinions/harnessing-power-wines-glass-list?page=1