For Hotels & Restaurants
We propose two basic and most important things for any F&B establishment:
(A) Writing the Wine and Beverage list
(B) Wine and Beverage trainings for the staff
We can help compile a suitable wine and beverage list for the outlet – choosing a sensible yet appreciative list of products, liaising with importers and suppliers, addressing stocking and storage issues and movement logistics, right up to assistance with designing and printing the same. Furthermore, once in place, we monitor the list for a period of time to incorporate required changes and also to make amends as deemed necessary.
On the training front, every F&B outlet wants their service personnel to be well-trained and well-informed about the wines, spirits and other beverages they stock, so that the staff can go ahead and sell them with confidence.But every hotel and restaurant may not have a dedicated support system to initiate and implement such trainings or they may need skilled support from time to time. This is where we come in.
The suggested plan always is to put in place a system of training which is:
- Efficient in its communication
- Coherent in its message
- Periodic and constant for a deeper impact
- Provides value for money
The following topics are normally covered during the course of our training modules which can be from a few hours one day to longer more intense sessions spread over anything from 3 days to a week.
- The main styles of wine – categorization, distinction, grouping
- How wine is made – definition, winemaking process, viticulture and vinification basics
- Wine tasting and commenting – writing tasting notes, sales pitch
- Tasting of wine – practical exercise: the more tasted, the better
- Common wine-producing grape varieties – typicity, wine styles, regions
- Wine service – taking orders, presentation, opening a bottle, tasting, serving
- Pronunciation – wine terms, grapes, regions, wine styles
- Wine vocabulary – words to describe wines, tasting terminology
- Reading wine labels – Old & New World
- Health, Safety and legal issues
- Wine and food pairing – theory and practical exercise with examples from regional Indian as well other cuisines.
- Upselling – improving wine sales quality
- Wine storage – ordering, stocking and moving wine within a property
- Wine-list engineering – compiling a list keeping in mind range and variety, price brackets, client profile
- Final Test – blind tasting exercise, oral exercise
The above-mentioned topics comprise the basic training modules where the depth of study depends on the length of the training. The sessions often get modified depending on various factors – class awareness levels and outlet-specific needs.
Further levels comprise of region-specific trainings and tastings and more in-depth pairing exercises.
We can always create modules as per your specific needs so do get in touch.