Marry the unique characteristics of your hospitality experience with your sales and service goals in this foundational class for wine program managers.
Learn how to design your wine program for sales and profit. Every restaurant’s needs are different. We’ll explore the decisions involved to meet your sales and service goals while maintaining your concept or niche identity. We’ll also discuss size, scope, structure, selection, and pricing for by-the-glass and bottle programs, as well as corkage and stemware fees.
