You may think that all that slurping the wine buffs do on the TV looks rather silly, but it does have a purpose. The more you taste, the more you’ll learn. It’s that simple.
Nobody expects to pay shop prices for a bottle of wine in a restaurant, just as nobody expects to be ripped off. With the public becoming increasingly wine savvy, it pays to evaluate your pricing structure.
Once you’ve got your desired list in place, you need to sell it, and the key to selling wine is training - if your staff know the list, they’ll get behind it. Nothing sells a wine more easily than an enthusiastic recommendation from the staff.
Creating a sound menu is one of the chef and restaurateurs’ most important jobs. It is usually the main means of selling food to customers and the main document that directs and controls the operation of the restaurant.
An efficiently run kitchen will prepare and cook the right amount of highest quality food for the required number of people, on time, by the most effective use of staff, ingredients and equipment.
Once a restaurant has written a menu, it needs to buy all the ingredients and materials required to turn the business into a reality. Skilful purchasing is the first step towards ensuring the operation of a successful menu.
Is your business in need of a boost? Do your staff need perking up? If the answer is yes to both questions, then a theme night could provide a much-needed lift to both a restaurant’s finances and personnel.
View All How To news