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How to make wine? At first glance it seems quite simple. There is no need to achieve the perfect combination of ingredients to have a specially trained staff, etc. made the list and “in the bag”.<\/p>\n
However, under certain conditions, the authority may negotiate the sale of certain types of wine. And may depend on your income.<\/p>\n
The first thing to look for when compiling a wine list is, what result you want to achieve? To sell or advertise.<\/p>\n
Today the market situation is developing in such a way that the authorised dealer may offer you a discount on the purchase of a particular type of wine, and maybe not to. Or the discount can be in the pockets of distributors. The most common discount today is considered to be 20-25%. In conditions of high competition a discount of 10% lowers the price or gives you earn. Another plus is the ability to obtain from the supplier of special equipment for wine storage.<\/p>\n
If your goal is to sell, respectively, the presence of only one provider will make your wine list is quite boring. So I advise you to have several providers and try to negotiate with them about the most suitable for you. Do not forget that this scheme is valid only when you have price list. However, the rates may be different.<\/p>\n
The next step will be the definition of the target audience. Finally, the style of your establishment. Imagine if you sell a meal in an expensive institution, it is logical that wine for $ 200 you will sell more successfully than wine for $ 50. If you work with simple audience, it is important to remember that in order to get good reviews and happy customer, it is better to offer him wine of good quality at affordable price. Than selling brand with a mediocre taste. Of course the advertising is doing its job, but it carries costs. Some famous wines can include in his price up to 80% of the marketing.<\/p>\n
Of course do not forget about the direction of your institution. If your restaurant presents the cuisine of France, Italy, Spain and such countries. With a choice wine simple. These countries have a wide range of proposals. And if the direction of the kitchen of your Chinese restaurant or Japanese, what wine do you offer? Here it is necessary to perform the taste served your food. For example, vegetarian dishes, suitable wine with the aroma of wild herbs, dry white wine. Thai and Indian cuisine will be the perfect Alliance with aromatic semi-dry wines. For each dish should pick up a certain kind of wine. And then success is guaranteed. <\/p>\n
As for the technical question of sorting wines, there are two factors. <\/p>\n
First option: your target audience understands the origin of the wine, then you should divide the wine according to the principle – Light dry wine, Medium dense, dry wine, Crisp dry wines, Sweet or Sweet wines. <\/p>\n
The second option, he aims to achieve sales growth. In this case, divide the wine according to the principle, White wine, Red wine, spirits, etc.<\/p>\n
Try to make your wine list was simple to understand, and the client did not spend a lot of time researching it.<\/p>\n
When designing the wine list, consider the style of your establishment. Here you can show imagination. Today there are many design options, the main thing to take into account all the nuances and make your customer happy with my choice.<\/p>\n","protected":false},"excerpt":{"rendered":"
How to make wine? At first glance it seems quite simple. There is no need to achieve the perfect combination of ingredients to have a specially trained staff, etc. made the list and “in the bag”. However, under certain conditions, the authority may negotiate the sale of certain types of wine. And may depend on<\/p>\n