Drinks Management

Getting Wines Right

Mastering Wine Selection for Your Restaurant

As an aspiring restaurateur, wine can be a daunting topic to tackle. To succeed, you must be knowledgeable in the areas of selection, procurement, pricing, and sales. The selection of wines is crucial, and to create a comprehensive wine list, it is important to have sufficient storage space. It is also important to have the expertise to source wines that complement your menu. Finally, consider the role that wine will play in your restaurant and how much emphasis you should place on it.

Tips for Wine Buying and Storage

Tips for Wine Storage

  • Begin by assessing your storage capabilities. How much space do you have available?

  • If possible, utilize cellars as they provide a consistent environment for wine storage. The cool temperature and stable humidity help prevent cork dryness.

  • Wine is sensitive to changes in temperature, vibration, and heat, so be sure to store it in a location with minimal fluctuations.

  • Since investing in wine can be expensive, start with a small list to avoid tying up too much money in the beginning.

Tips for Building a Great Wine List

  • If you're not sure how to develop a wine list, seek the advice of a wine consultant or a wine writer.

  • A reliable supplier will conduct tastings for you and your staff and will store cases of wine at the correct temperature.

  • Take note that older wines require more delicate handling.

Wines for Your Restaurant

  • Choose high-quality house wines instead of low-quality ones.

  • Keep in mind that not everyone likes Chardonnay, especially those that are over-oaked.

  • Offer a variety of house wines made from different grapes, such as Sauvignon Blanc, Semillon, Chenin Blanc, Viognier, Cabernet Sauvignon, Shiraz, Merlot, Tempranillo, and Zinfandel.

  • Inexpensive and medium-priced wines are meant to be consumed immediately and should not be stored for future drinking.

  • Offer a good selection of wines by the glass, rather than just one.

  • Selling wines by the 50 centilitre or litre decanter is a popular option that adds a touch of informality.

  • Create a diverse wine list that caters to a wide range of tastes; don't just include the restaurateur's favourites.

  • Avoid selling well-known supermarket wines, as customers may be put off by the markup.

  • Don't use inferior wines for cooking; poor quality will shine through in the final dish.

  • When listing the different grape types, include brief descriptions for customers who may not be familiar with them.

  • Keep in mind that wines from cooler climates tend to be leaner, with alcohol percentages between 9% and 11%. Conversely, hotter climates produce wines with tropical fruit flavours and higher alcohol content (around 14%).

  • Promote your wine selection effectively, with signage on tables, by the bar, and on the menu in the window

Pricing Wines

Customers may be inclined to take issue with the seemingly high markup of wines, especially if they recognize the brand and know its retail price at a supermarket or a high street wine merchant. This, in turn, may lead customers to speculate about the wholesale price of the wine and the restaurateur's profit margin.

It's important to note that dining out is more than just about the food and drink; it's an entire experience that includes attentive service, ambiance, and often, live music. All of these elements come with a cost that must be factored in along with other expenses such as rent, insurance, and keeping the inventory in good condition.

Typically, a profit margin of 60% is average for house wines, while other wines on the menu may be priced on a sliding scale. However, it's better to have the wines moving than collecting dust on the shelves. One way to entice customers to try different wines is by offering a specials board of wines available by the glass or bottle.

Water, Coffee and Tea

Will you be offering a selection of alcoholic beverages, such as beer, whiskey, gin, and other spirits, along with after-dinner liqueurs?

In light of strict drink-drive laws, our society has transitioned to a more moderate approach, primarily consuming wine and beer with a healthy mix of non-alcoholic beverages.

Moreover, it's essential to consider the importance of water, tea, and coffee options, in addition to wine selection.

Water

In the hospitality industry, offering free water to customers may seem like an automatic practice. However, upon closer examination, this issue is far from clear-cut. As expected, different countries have varying regulations on whether businesses are required to provide free water.

Bottled water, on the other hand, tells a different and profitable story.

Water has become a staple in today's dining experience, with an increasing number of customers preferring either sparkling or still water. The profit margin for most bottled water exceeds 500%, and some waiters are well-trained to offer it as soon as patrons are seated.

Determining the right price for water can be tricky. While it's essential to make a fair profit, many establishments have been charging exorbitant amounts. Some attribute this to the loss of profits from wine and spirits, while others see it as a mere display of opportunism.

Coffee

The Significance of Coffee in Your Restaurant

In today's restaurant industry, serving good coffee is no longer an option; it's a necessity. Coffee is an essential part of the dining experience, whether it's served after, before, with, or instead of a meal. It's the perfect ending to a great meal for coffee enthusiasts.

To offer coffee at a reasonable price, keep the following points in mind:

  • Purchase or rent an excellent coffee machine.

  • Ensure that your staff is well-versed in operating the equipment.

  • Experiment with various coffee blends and find a suitable supplier.

  • For the best taste, grind the beans just before brewing.

  • Utilize proper cups and saucers to showcase your coffee.

  • Avoid using unsuitable cups like canteen-like or 1970s-style small cups.

  • Attend coffee courses to understand the art of coffee preparation.

  • Promote your coffee well to your customers.

Tea

A well-known report has established that tea is the most preferred beverage in the United Kingdom, with a 29% share of consumer consumption. Despite the overwhelming prevalence of coffee culture, numerous tea companies in London have expanded to meet the increasing demand of consumers.

Restaurants are experimenting with tea by pairing it with flavorful dishes, cocktails, and other food items.

It's crucial to remember that when dining at a restaurant, patrons are paying not just for the food and beverages but also for the overall experience, including the wait staff, glassware, table and chair setup, music, and other amenities. To operate a restaurant, owners incur various expenses such as rent, rates, insurance, and other related costs.

Other drinks

Essential Bar Supplies for Your Restaurant or Establishment

When setting up a bar or beverage station, it's important to keep in mind the necessary supplies. Along with a selection of spirits, beers, liqueurs, and soft drinks, having the right type of glasses on nearby shelving, ice, lemon, and other bar accouterments such as corkscrews, wine coolers, and ice buckets is crucial. To maintain a clean and organized bar, ensure that there are cleaning materials available, as well as clean tea towels for polishing glasses.

Guidelines for Selling Alcohol

Displaying Clear Prices for Food and Drink

To ensure transparency with customers, it's important to have a price list for all food and drink items. If you choose to use chalkboards, make sure they are easily visible and legible.

You may also consider having a digital menu board that can be easily updated and displayed in multiple locations throughout your establishment. This can help reduce the risk of errors or confusion with pricing. Additionally, it's important to make sure your staff is trained on how to properly communicate prices to customers, and that they are consistent in doing so. By providing clear and transparent pricing, you can build trust with your customers.

The price list should include :

  • The price

  • The quantity, for example, 25ML of gin or 1/2 pints of beer

  • The price for each quantity. If the price of a double whiskey isn't the same as two singles, then show both prices

  • Include VAT in the price