As a restaurant owner or manager, wine service is an important part of the dining experience. Not only do you want your guests to enjoy their meal, but you also want them to enjoy their wine. After all, wine is a big part of why people go out to eat in the first place. But how can you be sure that your restaurant’s wine service is up to par?
Train Your Staff
One of the most important things you can do to improve wine service in your restaurant is to train your staff. This includes both front-of-house and back-of-house staff.
Your servers should be knowledgeable about the wines on your menu and be able to make recommendations based on a guest’s preferences. And your kitchen staff should be familiar with the basics of food and wine pairing so that they can make suggestions when consulting with guests about their meal choices.
Hire the Professional Sommelier
If you want to take your restaurant’s wine service to the next level, you may want to consider hiring a professional sommelier.
A sommelier is a trained and certified wine expert who can help you choose the right wines for your menu and train your staff on proper wine service. If you don’t have the budget to hire a full-time sommelier, you may want to consider bringing one in for a consultation or special event.
Invest In Good Quality Glassware
Investing in good quality glassware is also important for improving wine service in your restaurant. Yes, it may cost a bit more upfront, but it will be worth it in the long run because it will help your guests enjoy their wine more. Look for glassware that is specifically designed for the type of wines you serve in your restaurant.
For example, if you serve mostly red wines, look for glassware with a wide bowl that will allow the wine to breathe.
Pay Attention To the Wine Temperature
When serving wine, the temperature is also important.
- Red wines should be served at slightly below room temperature, around 60-65 degrees Fahrenheit.
- White wines should be served chilled, around 45-50 degrees Fahrenheit.
- Sparkling wines and champagnes should be served very cold, around 35-40 degrees Fahrenheit.
Pay attention to these details and make sure that your staff is trained on how to properly store and serve each type of wine.
Draw Up a Good Wine List
Finally, one more important tip for improving wine service in your restaurant is to make sure you have a good wine list.
This doesn’t just mean having a long list of wines to choose from. It also means having a well-thought-out and organized list that makes it easy for guests to find the right wine for their meal.
- Your wine list should be divided into sections based on wine types, such as reds, whites, and sparkling wines.
- Within each section, the wines should be listed in order from lightest to heaviest.
- And make sure to include information about each wine, such as its country of origin, grape variety, and price.
Cooperate With Professional Wine Suppliers
Find a reputable supplier who can provide you with high-quality wines at good prices. This way, you can be sure that your restaurant is serving good wine without breaking the bank. How to choose a wine supplier? There are a few things you should keep in mind, such as:
- the supplier’s reputation in the wine industry,
- the quality of the wines,
- the prices,
- the selection of wine (countries, years, vineyards, etc.),
- the level of customer service and support.
Details Matter!
Small things can make a big difference when it comes to wine service. Be sure glasses are clean and free of fingerprints, that the wine is chilled correctly, and that tables are set with the proper stemware. These little details will show your guests that you’re serious about offering them the best possible experience.
Conclusion
By following these tips, you can ensure that your restaurant offers quality wine service that will please even the most discerning diners. Remember, attention to detail is key – small things can make a big difference. So take the time to train your staff and set yourself up for success!