Navigate cost control, risk mitigation, and staff training in this vendor relationship-focused class.
Learn how to navigate the 3-tier distribution system successfully in the role of restaurant or retail wine director or cellar master. Explore the workings of distributors, brokers and winery direct sales, how to decide what vendors to use and how to maximize the relationships. Discuss options and strategies for an efficient buying process. Learn how to effectively utilize vendor provided training, 3rd party training and internal staff training to maximize your sales and service.
