• Restaurant Assessment-Goals
• Service Standards and Philosophy Audit
• Plan Strategy for Service Through Excellent Service
• Your Wine By The Glass Program: Selections, Pricing, Merchandising.
• Wine purchasing & inventory: monitoring, systems & guidelines (2 hours every week).
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- Restaurant Assessment-Goals
- Service Standards and Philosophy Audit
- Plan Strategy for Service Through Excellent Service
- Service Training for Staff – Values – Procedures –Techniques – Knowledge
- Your Wine By The Glass Program: Selections, Pricing, Merchandising.
- Wine Program Development
- Basic on Wine Training
- Staff/server Wine Training: content, organization, implementation
- Wine selection: menu compatibility, price points, brands, and caliber of selections.
- Wine pricing: strategy, profitability, and adjustments.
- Wine purchasing & inventory: monitoring, systems & guidelines.
- Food Menus & Wine lists: selections, layout & design, number of wines.
<form action="https://www.paypal.com/cgi-bin/webscr" method="post" target="_top"><!-- [et_pb_line_break_holder] --><input type="hidden" name="cmd" value="_s-xclick"><!-- [et_pb_line_break_holder] --><input type="hidden" name="hosted_button_id" value="X6J6TPKNEUVVE"><!-- [et_pb_line_break_holder] --><input type="image" src="https://www.paypalobjects.com/en_US/i/btn/btn_paynowCC_LG.gif" border="0" name="submit" alt="PayPal - The safer, easier way to pay online!"><!-- [et_pb_line_break_holder] --><img alt="" border="0" src="https://www.paypalobjects.com/en_US/i/scr/pixel.gif" width="1" height="1"><!-- [et_pb_line_break_holder] --></form><!-- [et_pb_line_break_holder] -->
EXCELLENCE IS A LIFESTYLE PACKAGE:
- Restaurant Assessment-Goals
- Service Standards and Philosophy Audit
- Plan Strategy for Service Through Excellent Service
- Service Training for Staff – Values – Procedures –Techniques – Knowledge
- Your Wine By The Glass Program: Selections, Pricing, Merchandising.
- Wine Program Development
- Basic on Wine Training
- Staff/server Wine Training: content, organization, implementation
- Wine selection: menu compatibility, price points, brands, and caliber of selections.
- Wine pricing: strategy, profitability, and adjustments.
- Wine purchasing & inventory: monitoring, systems & guidelines.
- Food Menus & Wine lists: selections, layout & design, number of wines.
- Sommelier Training
- Restaurant Manual + Procedures
- Job Descriptions
- Fine Tuning For Service Stations Additions +Deductions
- Wine Event Of The Month.
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