An established discipline combining data, guest psychology and profitability management to turn the wine menu into a revenue-generating tool. From building the menu, through smart pricing and performance metrics, to purchasing and supplier management, all translated to your own specific wine menu.
Seven chapters covering everything that affects the wine menu's profitability. Available from any computer or phone, at a pace that fits your schedule.
A restaurant owner who finished the course knows how to plan and design a profitable wine menu, read its numbers, and make grounded decisions rather than guesses.
Without metrics you can't manage, and without metrics you can't improve. In this chapter you'll learn the wine menu's key metrics, and how to read them right.
How much wine takes of the restaurant's revenue, what percent of that line is profit, and what these numbers say about each and every waiter. With these metrics you can offer wine to every guest, from a decision and not a feeling.
Back to choosing a packageIn a short demo we'll show wine menu engineering on your own restaurant, and how it fits the rest of the method.
