If you ever wondered what the opportunity cost would be for staying away from wine tech for your restaurant, here are five things to think about:
1- Enable staff to effectively sell any wine on your list, whether the staff have tasted it or not. Without tech, the upsell to obscure wines is virtually blocked. Some restaurants insist on staff training the old school way, as the means to deliver better wine service. The issue however is that the status has not worked. Unless you are that very high end place with senior staff and great sommeliers who have been with you for years. This is why we are constantly told by new clients and prospects that staff wine knowledge is a key area of opportunity. Repeating the same thing and expecting a different outcome is a costly undertaking.
2- Be able to sell any wine whether new staff members have been trained or not. This means new staff can begin to generate max revenue from day one, instead of the two month window they usually need to get good – or rather, average. Lost revenue and compromised guest experience instantly recaptured.
3- Solve the problem of not having a wine list on your website. Right now some restaurants don’t publish a wine list on their site. Not because it’s not a good idea. The truth for many is that they can’t keep it up to date. It costs a lot of time and energy, and an out of date wine list can cause embarrassing situations. A good, interactive wine list with a professional wine rating system, tasting notes and food pairings attracts more diners and dollars. It also reflects greatly on a brand. Not having a wine list on your website may make it seem like something important is lacking, especially in a high end restaurant, in the mind of consumers.
4- Training staff on WSET is good while the staff member works for you. As soon as they leave or are on their day off, the investment is lost and revenue suffers. Plus, WSET wine language we are told by many wine pros, including WSET diploma educators, is too technical and intimidating, and not practical for use with restaurant guests. Quini wine language is simple and professional, and helps servers to create a better connection with patrons.
5- Guests are engaging with their smartphones at the table, including to look up wines on wine apps. 85% of consumers today trust other consumer opinions more than anyone else’s, including their friends and fathers. Instead, restaurateurs and sommeliers can provide guests with their own way to browse their tasting notes and food pairings, and check out consumer reviews. And add their own. So they know you care about their feedback and opinion, and aren’t just giving them the good old gold this or silver that medal story that many consumers no longer believe. The feedback and analytics give you critical and valuable data too, to use in your wine list creation and order decision making.
Let us know how we can help, by emailing us at email@example.com. A QUINI SOMM™ system demonstration perhaps?