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Last updated on 2024年7月20日

What are the most important factors to consider when selecting wine for your restaurant's menu?

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Selecting wine for your restaurant's menu can be a challenging task, as you need to balance quality, variety, price, and customer preferences. Wine can enhance the dining experience and boost your sales, but it can also be a source of waste and dissatisfaction if not chosen wisely. In this article, we will discuss some of the most important factors to consider when selecting wine for your restaurant's menu, such as:

本文章的要点总结

Understand your audience:

Know your clientele's preferences, habits, and spending to tailor your wine list. This ensures you stock wines that resonate with them, enhancing their dining experience and boosting your sales.
Curated selection:

Start with a concise wine list that can be sold by all staff levels and expand as you gauge customer favorites. This approach helps avoid overwhelming staff and customers while managing inventory effectively.

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Will de Beaurepaire

Director of Wine @ De Beaurepaire…
Carl Bird

?? Your Accredited Sommelier and…

1 Your cuisine and concept

The first factor to consider is your cuisine and concept, as they will determine the type of wine that matches your food and style. For example, if you serve Italian food, you might want to offer a range of regional wines from Italy, such as Chianti, Pinot Grigio, or Prosecco. If you have a casual and fun concept, you might opt for more affordable and easy-drinking wines, such as rosé, sparkling, or fruity reds. If you have a fine dining or upscale concept, you might want to invest in more premium and complex wines, such as Bordeaux, Burgundy, or Champagne.

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Stephen Williamson
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Wines from your area if at all possible. In the sacramento region, a restaurant must emphasize wines from Amador and surrounding counties—educate customers on what is accessible as well as what is a once a year or decade choice.

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José Ricardo N.
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Totalmente de acuerdo, la carta del vino debe ser proporcional con la apertura de tu carta gastronómica (si tu carta es versátil, tus opciones de vino también deben serlo)

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Carl Bird

?? Your Accredited Sommelier and Enthusiastic Wine Educator ??
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Agree. There is a reason that this system for pairing works. A Winemaker's most important market is their local area. So they strive to create wines that work pair well with local cuisine.

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Raymond Brown, CS CMS-A

Sommelier Available For Private Events | Expert Wine Program Consultant
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It is entirely about knowing what the guests in your particular region enjoy. For example, in Miami we move through an enormous amount of big, heavy Napa Cabernet Sauvignon. Despite the heat and humidity, guests love those wines. We highlight wines that are a bit more aligned with the region and particular cuisine, but that’s only because those wines would be lost in a wine program that features the big Cabs. “The best wine in the world is the one your guest enjoys” is the guiding quote for this industry.

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2 Your customers and market

The second factor to consider is your customers and market, as they will influence the demand and expectations for wine. You need to know your target audience and their preferences, habits, and budget. For example, if you cater to younger and adventurous customers, you might want to offer more diverse and innovative wines, such as natural, organic, or biodynamic wines, or wines from emerging regions or grape varieties. If you cater to older and conservative customers, you might want to stick to more traditional and classic wines, such as Cabernet Sauvignon, Merlot, or Chardonnay. You also need to research your market and competitors, and see what kind of wines are popular and profitable in your area.

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Carl Bird

?? Your Accredited Sommelier and Enthusiastic Wine Educator ??
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One interesting fact I've discovered is that, in North America at least, the largest wine buying cohort are millennials. They represent 41% of wine consumption. They not only look for producers who embrace sustainable viti and vini practices, they are also interested in lesser-known regions and varieties.

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José Ricardo N.
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No podría estar más de acuerdo. Tomando esto en cuenta puede destacar sobre el resto de restaurantes en su zona. Lo que se traduce en éxito

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3 Your inventory and storage

The third factor to consider is your inventory and storage, as they will affect the quality and profitability of your wine. You need to manage your inventory and storage carefully, to avoid overstocking, understocking, spoilage, or theft. You need to choose the right quantity and frequency of ordering wine, based on your sales volume, turnover rate, and seasonality. You also need to choose the right storage conditions and equipment, such as temperature, humidity, light, and racks, to preserve the freshness and integrity of your wine. You might want to invest in a wine cellar, a wine fridge, or a wine dispenser, depending on your space and budget.

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José Ricardo N.
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A veces no se toma en cuenta este punto y es casi que primordial, el inventario. No puede realizar una inversión sin antes hacer el estudio de factibilidad. Muy acertada esta recomendación

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4 Your staff and service

The fourth factor to consider is your staff and service, as they will influence the customer satisfaction and loyalty for wine. You need to train your staff and service properly, to ensure that they can recommend, sell, and serve wine effectively. You need to educate your staff about the different types of wine, their characteristics, their pairing with food, and their pricing. You also need to equip your staff with the necessary tools and skills, such as wine glasses, corkscrews, decanters, and tasting techniques. You might want to hire a sommelier, a wine expert, or a wine consultant, to help you with your wine selection and service.

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José Ricardo N.
(已编辑)
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Al igual que el punto anterior, este tiene tanta importancia y relevancia a la hora de marcar la diferencia. Tu personal debe demostrar pasión y seguridad al hablar y recomendar un buen vino a tus clientes.

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5 Your pricing and profitability

The fifth factor to consider is your pricing and profitability, as they will determine the success and sustainability of your wine program. You need to price your wine correctly, to balance the cost, the value, and the margin. You need to calculate the cost of your wine, including the purchase price, the taxes, the shipping, and the storage. You also need to estimate the value of your wine, based on the quality, the rarity, the demand, and the competition. You then need to set the margin of your wine, based on your target profit, your sales mix, and your customer perception. You might want to use different pricing strategies, such as markup, margin, or psychological pricing, to optimize your revenue and profit.

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Will de Beaurepaire

Director of Wine @ De Beaurepaire Wines, Treasurer @ NSW Wine Industry Association, Co-founder @ Rylstone Estate Wines
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Wine lists can be a source of super profits and super losses. A well priced list that can be sold by the least trained on your team is your ticket. Keep it tight and build with time and experience with your core diners. Resist the temptation to go big early unless you plan to always keep highly skilled sommeliers - ive often seen wine programs fail because the wine consultant or a sommelier is let loose and once theyve move on, your team just cannot sell it. Keep it simple - be adventurous on a fraction of the list unless your entire concept is natural wine. 80% of your sales will come from 20% of your wines. The demographic of your team is unlikely to match your biggest spenders. Don't buy exotic wines and expect a 70 year old to buy. ;-)

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6 Your menu and marketing

The sixth factor to consider is your menu and marketing, as they will communicate and promote your wine to your customers. You need to design your menu and marketing effectively, to showcase your wine and entice your customers. You need to organize your menu and marketing logically, by using categories, labels, descriptions, or ratings, to help your customers navigate and choose your wine. You also need to highlight your menu and marketing creatively, by using images, stories, awards, or testimonials, to attract and persuade your customers. You might want to use different menu and marketing techniques, such as upselling, cross-selling, or bundling, to increase your sales and customer satisfaction.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Nick L.

An experienced senior manager acknowledged for financial acumen, analytical abilities, strategic insight, tactical flexibility, decision-making, and superior research skills.
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It may appear trivial, but when investing in a relatively expensive bottle of wine, I appreciate it being served in quality stemware or at least being asked about my preference. There's nothing more disappointing than enjoying good wine in a cheap glass.

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What are the most important factors to consider when selecting wine for your restaurant's menu?

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5

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1 Your cuisine and concept

2 Your customers and market

3 Your inventory and storage

4 Your staff and service

5 Your pricing and profitability

6 Your menu and marketing

7 Here’s what else to consider

Food & Beverage Operations

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What are the most important factors to consider when selecting wine for your restaurant's menu?

1

2

3

4

5

6

7

1 Your cuisine and concept

2 Your customers and market

3 Your inventory and storage

4 Your staff and service

5 Your pricing and profitability

6 Your menu and marketing

7 Here’s what else to consider

Food & Beverage Operations

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