please help

[Jerry D Mead]

First off, get your wholesale suppliers to come in and conduct some tasting seminars for the entire staff...make it MANDATORY that everyone attend.

As quickly as possible, try to identify someone on your staff who knows more about wine than the others and place them in charge of the wine list and staff training...it has to be an ongoing thing... as people turn over, as new wines come in.

Also pop for a couple of basic books that your people can use for reference guides and maybe subscribe to a wine magazine or two to keep yourself and your new wine manager up to date on new trends.

This is important, because wine should be an important profit center for you restaurant if handled and promoted properly.

JDM