please help

[Thomas]

I would like to add something to the above that many new (and old) restaurateurs gloss over: wine is a profit center. You should know as much about it as you do about the food you buy and sell.

Do not overcharge for wine--price it with the idea of volume sales in mind.

Do not select wines that have little to do with your menu, i.e. more Cabernet Sauvignon than Sauvignon Blanc in a seafood restaurant specializing in fresh, light dishes.

Do not rely on one or two major distributors as your only source for product.