In addition, a short service tutorial can also be included. Quality wine service techniques are reviewed, including menu/winelist knowledge, bottle opening, safety, presentation/pouring options, decanting, and floor sales techniques.

Winelist Development and Maintenance
Restaurant wine selections should be evaluated against the menu for quality and value. Staff sessions can be held (every 1-3 months) to review sales/value/quality and determine keep/drop/add status of wine under review.

Wine Marketing Plan
The restaurant business business plan is written or revised, integrating wine as a component in the long term objective of the business. Specific fixed-term wine marketing plans are developed with the management and staff as they are needed.

For more information regarding the Vineyard, Winery and/or Restaurant programs please contact :

Ray G. Brasfield
2597 Mindi Dr.
Manchester, Maryland 21102
410-374-6483    rgb@carr.org