Wine menu suggestion 'how to increase your wine sales'

In my previous articles, I just explained briefly how guests can understand the wines and basic wine knowledge for the diners. Now, I like to share light information but it’s so powerful massage for guests to utilize wines upselling techniques.

Upselling and merchandizing of products is a common in hotels, bars, restaurants and other food and beverage outlets, and of course with the suggestion and recommendation of the server or sommelier. In my opinion suggestion and recommendation is last resort.

Now, The main course of the articles is. If you wish to have a good sale, guests total satisfaction and boost your business, this is the secret and Tip. As follows:

Making wine lists just make simple with specific characteristics of every item. For every item you must write, if the wine is dry, medium sweet, full bodied, price, wine rating (1 to 5 stars) and producing region. “Remember” when guests read the wine list they are always looking on the prices first; they are defending on the price to finalize the chosen wine. Most of the wine list today you can see the prices of wines only they don’t put ratings if the wine is 1 star or 5 star, you must put wine ratings for every item in wine lists for the guest’s convenience ready guides and chances to select what their wine preferred. Giving specific information to guests in the wine list is an upselling and wine sommelier is an only back up information, “remember” every guest who is diners are up a head if possible they don’t want to ask a question always from the sommelier and likely to show up not ignorant of wines. By engineering your wine list of first page to the last pages is big help to guests. Wine recommendation will apply only when the guest asking question.

By engineering wine lists, make a wine information chart in front page of the menu, put all information’s about wines, rating, comparison with other wine producing region etc., this is to educate guests on what are wines are all about in general and brief description of characteristics for every producing region or country. Like new world wines and traditional wines from France, Italy and Spain. This idea is completely positive for wine drinkers or wine lovers. If, the guests defended only on the wine sommelier explanations sometimes 50% of guests didn’t understand what all is about and business upselling is negative. So, for this information’s 100% your guests are satisfied and can select more quality wines or wine brand. These positive results will encourage guests/customers to come back and back, again and again.

Imagine, when making school examination test you have to put the question, but before that you are already explained everything to understand the lesson by your student. So, the final is they choose the right answers for the write questions. Now, the question here is to be to answer by the guests that are your wine menu or wine list.

By making wine lists don’t mix the beverage and cocktail drink in one menu; you must make separated menus one for wine and one for beverage.

Too many systems and operational structures in the hotels, bars and restaurant operations need to change, INNOVATION is needed to succeed and clear the way to new world of hospitality ideology. If you wish to get some or more ideas for business INNOVATION here, the tips, Imagine you are inside the box, then get out from the box and check the box outside and then you can see the different. Logical Planning is a vision for future success. This information can help you to think more sharpness for your business.

Tips of making wine lists

First page – (Study Page)

By engineering wine lists, make a wine varietal chart in front pages of the menu, make sure that all wines be available in in your wine list, put all information’s about wines, rating, comparison with other wine producing region etc., this is to educate guests on what are wines are all about in general and brief description of characteristic for every producing region or country. Like new world wines and traditional wines from France, Italy and Spain.

Second pages or more –(Answers Page)

when you put all items in 2nd pages makes sure all items are with connection with the first page, like: Producing regions, characteristic, wine rating and prices. Wine ratings and pricing are guides to guests to select the wine preferred quickly. Separate the traditional wines and new world wines don’t make guests confuse on the wine list. If you can do it, it’s good to separate dry, sweet and body this is very good for guests to pick the wine chosen quickly. Make guests comfortable and easy to understand your wine menu and always remember that guests are not expert in wine. Most of them just know red or white wines or bit information about body, dry and sweet; this is the basic mentality of the person who is not familiar in the wine world. So, just give them fundamental knowledge to pick up and understand slowly the wine. Making luxury wine menu for the guests that they don’t understand is useless; they just appreciate the colors of the papers and the decorations. When making wine lists you must put a bit bigger letters don’t use small letters that they cannot see. I been experienced in fine dining restaurant that the wine list letters are small and the restaurant lights are dim. I don’t really see the wine list, I just say; okay give me the house wine.

Remember the easier to understand are great upselling tools