Based on concept and food of restaurant Concept controls wine list as much as it does the menu ...
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![Page 1: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/1.jpg)
![Page 2: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/2.jpg)
Based on concept and food of restaurant
Concept controls wine list as much as it does the menu
Wine list should be a compliment to the food and vice versa
![Page 3: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/3.jpg)
Wine by the bottleWine by the glassAlternative formatsOther beverages
Beer, spirits, coffee, tea
![Page 4: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/4.jpg)
Most obvious part of list
Dependent on concept
Alternative formats Lots of large parties would have
magnums on list Lots of couples – may want half bottles
on list
![Page 5: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/5.jpg)
More than just cheap house white and red
Ability to offer unique wines not on bottle list
Offer wines that normally would not be affordable to many customers
Excellent approach for a dessert menu
![Page 6: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/6.jpg)
Wines by the glass served in groupings Horizontal Vertical Themed
Can also do flights of two when doing food pairings
![Page 7: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/7.jpg)
Regional
Varietal
Style
Price or other system
![Page 8: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/8.jpg)
Bin numbers Used as an organizational system in the
cellar
Allow space for new additions
Also on menu, when it helps customers who can’t pronounce the label
![Page 9: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/9.jpg)
Partially based on concept and part on consumer
Breadth or depth Breadth – lots of variety Depth – lots of focus
![Page 10: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/10.jpg)
Hot zone Based on entrée price 30-50% of entire list should be in the
zone
Basically double to triple the average cost of an entrée
Kickers
![Page 11: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/11.jpg)
Straight markup Added percentage
Flexible markup Different percentage based on price
Cost plus Set amount added to cost
Reserve list Really good wines that may make list
look expensive
![Page 12: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/12.jpg)
Take sale price and divide by 5
Other strategies Slightly increase glass price to make
bottle a better deal
Divide price by 4, then last glass is profit
![Page 13: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/13.jpg)
Need a tasting panel with chef and sommelier
Need to address several kinds of palates
Not looking for wines that match precisely, but a backbone of a style
![Page 14: Based on concept and food of restaurant Concept controls wine list as much as it does the menu Wine list should be a compliment to the food and.](https://reader036.fdocuments.in/reader036/viewer/2022062412/5a4d1adc7f8b9ab0599752d7/html5/thumbnails/14.jpg)
For pairs listed on the menu
Wine dinners Tasting wine and creating food or Creating food and matching wine to it