As a server or bartender, why would you sell wine as opposed to anything else the guest wanted to order?
As a food service professional, the number one reason to sell wine is:
INCREASED CHECK AVERAGES AND HIGHER GRATUITIES, otherwise known as MAKING MONEY!
Additionally, for every $10 increase in the sale price of a wine – potential earnings (on average) add an extra $2 on the tip rate.
Beyond the monetary benefits, there are a number of great reasons to recommend wine to your guests:
This morning I was clicking through my emails and came across a post by Liquor.com mentioning an article written by Greg D. of GreatDrams.com. Short but simple list of whiskey terms that everyone - especially service staff and bartenders - should know inside and out.
Trade Community - if your staff cannot confidently define and use these terms then it might be time for a review and training session. Fall is nearly upon us and whiskey sales are increasingly strong. The Guest Community knows more and more about these categories, and we need to be sure our staff team members are on point with their basic product knowledge as well as product wisdom.
Below is the list from Greg D., and you can read the original Liquor.com posting by clicking here.
Link to my Old Blog:
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