Opening a new restaurant is difficult, but writing your wine list doesn't have to be.
Finances are tied up during restaurant openings and you do not want to waste any time optimizing your profits in any aspect of the business. According to professional Sommelier Michele Gargiulo, the beverage programs she has run accounted for 24 to 30 percent of restaurant sales. Wine menus need to be written to sell wine as effectively as possible, driving guests to purchase what they are happy drinking. With templates, tips, and suggestions, this book has all you need to write the wine list of your dreams, while minimizing cash needed for inventory.
Auflage
Sprache
Verlagsort
Produkt-Hinweis
Dateigröße
ISBN-13
979-8-9875520-3-2 (9798987552032)
Schweitzer Klassifikation
