WINE CONSULTANCY
AND WSET TRAINING
WSET STAFF TRAINING
WSET staff training comes in 3 levels.
WSET Level 1 award in wines covers learning about the various types and styles of wine and their characteristics, how to store and serve wine, and the principles of food and wine pairing.
WSET Level 2 award in wines is a beginner to intermediate level where one explores various wines, suitable for industry professionals and wine enthusiasts.
WSET Level 3 (preparatory course) is all about learning about the production of wine: location, grape growing, winemaking, maturation and bottling, and factors that influence the key characteristics of the principal and applying your understanding.
WINE LISTS DESIGNING
Understanding our client's wine culture, working around the designs, ideas, and market research. Characteristics like style and class on your wine list are finalised with subtlety and minimalism. The choices of wine made are based on how the carefully curated selection of wines should actually appear to the guest.
PLANNING COSTS AND PRICING WITH COMPETITION ANALYSIS
Wine travels plans and designs the wine list as well as the beverage menu for various outlets. Planning costs and pricing is all about knowing our client's target audience, along with their vision and goal. Essential factors such as cost, selling price, brand marketing, competitor analysis based on market position, etc. give us a clearer outlook towards the forecasted ROI.
SOH AND MENU ENGINEERING
SOH stands for stock on hand, and menu engineering is a technique used to check the profitability. Menu type includes the different types and styles - signature/classic - of wines, quantities, recipes, and ingredients. Menu cost is finalised considering the market position and competitor analysis also keeping in mind quality purchasing.
WINE SOP'S AND SERVICE
SOP stands for standard operating procedures. Wine SOP's and services are all about training for management and staff. It covers everything right from concept implementation techniques, beverage training to maintenance training. Training includes beverage knowledge and service, menu knowledge, and service training along with communication.
They are also given knowledge about how to serve wine, at what temperatures they should be stored, what should be the service temperatures, whom should they serve and how they should be served, etc.
