#78: Staff Wine Training Issue
- Special Report: 10 Crucial Elements in Every Successful Wine Training Program
- Operation Profile: Southern California Restaurant's New Wine Training Program
- 164 Wines Recommended
Below is a summary of Restaurant Wine magazine issue #78, published in July/Aug 2000. This issue is available for purchase online by clicking “Add to Cart” below.
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Featured in This Issue
10 Crucial Elements in Every Successful Wine Training Program. Does your wine training incorporate these essential elements? Publisher Ronn Wiegand identifies ten things that he has witnessed in the best server training programs he has encountered during his 30+ year restaurant career. Use this article to help you get more out of your staff wine training efforts.
Bonus: Restaurant Wine Training Axiom. There is a minimum amount of time that servers should be trained on an annual basis in direct relation to the number of unique wines offered guests during the same period. Here it is.
At this popular southern California restaurant, a new wine training program was implemented earlier this year. Results? Wine sales increased more than 25% and staff morale soared. Here is what wine director Andy Carter did to get the wine training program on track at the restaurant.
164 recommended wines from around the world, including 21 California Chardonnays, and several top 1997 California Cabernet Sauvignons. Also: superb new dessert wines from British Columbia’s Okanagan Valley; top value Australian wines; fine Italian white and red wines; and great values from New Zealand.