Pub Management: Some tips to follow

Are you thinking of opening a pub but don’t know where to start or what the management is? Here are some tips.

The pub is a model of local origin of Great Britain and Ireland. A pub usually serves beer but over the years the service has been integrated with all sorts of drinks, alcoholic and non-alcoholic, and with various “snacks”.
The ideal venue for this purpose should possess the typical characteristics of English and Irish pubs: suppliers of beer, also artisanal, and other drinks and maybe live music.
For the first expenses such as the rent of the premises, the interior furnishings, the signs, six months of supplies, and at least a couple of helpers, it is necessary to allocate a figure ranging from 60 thousand to 80 thousand euros. Obviously it depends on the size of the room and its location.

But how much can you earn with the opening of a pub?

If you manage to work well with your customers, after about 36 months the gain begins. A family environment to share with friends and good quality beer at a reasonable price are the elements sought by patrons.

For opening of this type of venue we will need:

  • a certified report of the beginning of activity (SCIA) a declaration of beginning of productive activity (DIAP).
  • the HACCP certification and the SAB-ICAL certification (The latter is mandatory only for the owner and is not mandatory if you have a hotel school diploma or a period of work, between 2 and 5 years (depending on the Region) ), in a similar structure.
  • Follow the ASL regulations for health and safety of the premises. (The checks are stringent and if you do not follow the instructions, you risk high fines and sometimes closure).
  • VAT number
  • registration with the Chamber of Commerce (Business Register).
  • With live music, you need to respect the corresponding SIAE regulations.

You could also consider opening in franchising and getting in touch directly with chains of pubs and being the enterprenurs of this unusual franchise in our area.

Pub management: what are the principles of the following to a better manage a room?

A bar manager wakes up early and goes to sleep late and managing a restaurant means taking into account a large number of factors: inventory, equipment maintenance, accounting and of course customers. Now let’s see what are the salient points to consider for the management-pub.

  • Know how to save and optimize costs by redistributing them. Identify the costs that have the greatest impact on your monthly budget, restrict the list to the most expensive and try to lower the cost without losing quality.
  • Customer loyalty. Give your local guests an atmosphere and experiences to relive thanks to a hospitable environment with the help of the staff. an affectionate customer returns and brings other people with him.
  • Carefully take care of the inventory and make sure nothing is missing and nothing goes wrong.
  • Take advantage on social media. People are increasingly consulting reviews on social media and review sites.
  • Always keep in mind your customers’ opinion. It studies competition and evaluates appropriate strategies to draw lessons but also to avoid the mistakes of others.
  • Summarizing the customer’s experience must be unforgettable and this is only possible with good teamwork, a trained and competent team and excellent management.

How to open a successful brewery

Do you have some money aside? Would you like to run a place where people meet to hang out and have a good sandwich?
Opening a brewery could prove to be the right activity for you.

Here is a guide with everything you need to know to open a brewery.

Personal requirements

It is necessary to have the authorization for the distribution of food and drinks. It is obtained automatically if you have the following requirements:

a diploma from a hotel school
a work experience of at least 2 years of work in the last 5 in the food and beverage administration sector;
educational qualifications, such as accounting, degree in economics or science.
If you are not already in possession, you will need to follow SAB courses in order to obtain this authorization and competence.

Open a brewery: bureaucratic requirements

As like any business, you will need:

• open the VAT number;
• register with the Business Register;
• present the SCIA, ie the self-certification form that certifies the start of the activity.
• open the INPS position and register with INAIL.


It will also be necessary to comply with the hygiene rules and health authorizations required and issued by the local health authority; if the room is larger than 250 square meters, the fire certification issued by the fire brigade will be required.

A music tax?

Yes: if you intend to make the environment more welcoming with music, whether live or not, SIAE payment is required, a mandatory fee for those who want to spread music.
Failure to pay can lead to even very heavy penalties.

Does the sign cost?

Once the brewery is open, it will be necessary to make its own restaurant known, so as to expand its customers day by day. For this reason it is essential to continually advertise your business, through a sign with the name of the brewery.

Please note however that for signs above 5 square meters, you will have to pay a municipal tax, calculated based on the total surface area and the brightness of the characters.

Location advice

The room destined to become a pub or brewery must first of all be located in a good position, and preferably with good parking facilities.

From this point of view, having a room in the center can be a limitation. But do not despair: you will have as your customers all those who do not want to travel by car or live in the center or who do not have a license.
Of course, in central areas rents are generally much higher than in the suburbs, but for sure your brewery will enjoy better visibility.

If you don’t like the chaos of the center, aim at a place of passage.

Especially with regards to German, Scottish or Irish-style breweries, the most popular furniture is wood.
This material is in fact able to give the room a welcoming and familiar look, and to make the atmosphere even more typical it is possible to place posters, flags, beer gadgets and other furnishing accessories that recall tradition.

The brewery must have a large counter on which to place the plugs for the beer (at least four or five) and the chest, while in the back room there must be enough space to store beers and food to serve to customers.

The kitchen must meet current health regulations, and even bathrooms are an aspect not to be overlooked. If the spaces allow it, it is a good idea to set up separate toilets with an anteroom for men and women.

How to open a bar: Some tips

Opening a bar: Do you want to feel like at home while you work? Make your own space by opening a successful bar!
In this guide I will give you useful information to start this stimulating activity!

Choice of location
It is essential that your customers can see and find your place, so you need to evaluate:

if your target passes in front of us, at what times and with which dynamics
what kind of traffic is in place (ex: the station is a crowded place and attracts every type of client)
how to see the room from the outside: the customer, unconsciously, tends to enter more willingly into a bar where he sees well inside
Requirements
Opening a bar means setting up a business, and then becoming an entrepreneur.
Opening the VAT number, identifying the most suitable company form and registering the company with the Business Register will be the first three steps in which it is best to rely on an accountant.

Then you need a property that must be up to standard, that is, in order with regards to licenses and requirements that are often imposed by local legislation (Municipal or Regional).
The same applies if you choose to acquire an existing bar, because you cannot take it for granted.

Bureaucratic steps
presentation to the Municipality of the form for communication of commencement of activity including the required attachments (data of the owner, company, opening hours, viability, ASL compliance, etc.);
request to the municipality for authorization to display the sign;
request to the Revenue Agency for authorization for retail sales of spirits;
payment of SIAE rights for the dissemination of music and images;
request for fire certification to the Fire Brigade (only for premises of size equal to or greater than 450 square meters)
Personal requirements
Having successfully attended professional courses, established or recognized by the regions or autonomous provinces, regarding the activity of food and beverage administration, obtaining the SAB and HACCP certificate, the first required only for the entrepreneur or for one of the members, while the second is mandatory for all the personnel assigned to the preparation or the service.
Alternatively, it is sufficient to have a suitable qualification, such as the hotel certificate.

Costs

Thinking of starting your own business without planning is a suicide, an action that will most likely lead you to bankruptcy or otherwise lose money.

So don’t overlook the business plan!
In this document you will have to mark all the items of expense that you will have to face in view of the opening of your bar: not only what regards the more concrete aspects, but also those related to the fulfillment of the Italian bureaucratic requests.

In the case of the purchase of a bar that has already started, you will need to purchase the license, the value of which will depend on the turnover.

You can also evaluate the opening of a franchise, which can be convenient in terms of visibility and guarantee to customers.

Rent
The cost of a bar depends mainly on the size and location.
In fact, one of the heaviest costs is just the rent, together with the utilities and staff. I value around 50 thousand euros.

Similarly, if you decide to take over a pre-existing room, the sum to be paid to the previous owner can be around 100-200 thousand euros, even if it can be paid in installments against an advance.
At this expense we must then add the notary’s fee, as well as the compensation of the mediator (about 2% of the sum) for a total of 7-8 thousand euros.

Tools and consumables
To take into consideration:

  • A professional coffee machine, which can cost more than 2 thousand euros
  • Oven: 500 euros
  • Chopper: 18 euros and blender: 10 euros
  • Refrigerators-freezers: 2 thousand euros
  • Sink: € 150.
  • Cash register: 600 euros
  • Dishwasher: 600 euros
  • Slicer: 150 euros
  • Ice chop 50 euros
  • What else is needed to open a bar?

What else?

  • 2 Shakers: € 20.
  • 100 normal glasses: 250 €.
  • 70 Cocktail glasses: € 560.
  • 50 Coffee cups: € 75.
  • 40 dishes: 60 €.
  • 300 Packs Napkins: 300 €.


And as for the furnishings:

  • 40 chairs: 2,300 euros
  • 10 stools: 160 euros
  • 10 tables: 500 euros
  • 1 counter: 25 thousand euros


Management costs
The main ones are:

  • staff
  • Utilities
  • Raw material
  • Insurance policies

Bar management

By “bar management” I mean everything that revolves around offering the customer service.

It is essential to speed up and optimize this process.
But for this you can feel comfortable: with our management software Ristomanager you can:

  1. manage the tables
  2. keep memory of orders
  3. manage warehouse stocks

What are you waiting for to provide an efficient service? Try Ristomanager for free

The historical origin of the 5 most requested cocktails in the world

Are you a restaurateur, a bartender or a waiter? Show some cultural notion on what you serve is a great way to make a good impression in front of a customer and to give a more professional image to your restaurant.

Don’t you feel like reading a dusty history manual or shaking a thousand google pages and want to have the answer ready that impresses your listener?
In the article you will find a brief historical overview of the 5 most sold cocktails in the world in 2018.

1.OLD FASHIONED
It was born at the end of the 19th century as a whiskey cocktail served in the old way, that is with a lump in the glass, two drops of Angostura, a thread of soda to melt it and the addition of ice. It takes its name from the glasses in which it is served, called “old fashioned” for the note. In 1931 he appeared for the first time in a recipe book at the Waldorf-Astoria, a famous luxury hotel in New York, with a strong racist connotation. Just to make you understand the caliber of the place, I inform you that it has hosted people like Nikola Tesla and Marilyn Monroe. And when the Titanic sank, the investigation into the tragedy took place just inside its walls.
We can say that the famous cocktail owes its diffusion above all thanks to the importance of the hotel. To date, according to the charts, it is the most popular cocktail in the world.

2.NEGRONI
We can be proud of that, as it is an Italian cocktail of Florentine origin. One day, around the 1920s, the traveler and polyglot Conte Camillo Negroni got tired of the usual American who ordered daily for an aperitif, so he asked the barman of the Caffè Casoni in Florence to replace gin and seltzer, also in honor of the last trips he had made to London. Thus was born the drink of the “real men”, destined to end up in the discharges of the youth discos.

3.WHISKEY SOUR
It has a mysterious origin. Some trace it back to the old British seafaring practice of preparing drinks that could be kept on long ship journeys. To support this hypothesis, the fact that the drink is mentioned in the famous “The Bartender’s Guide: How to Mix Drinks” by Jerry Thomas, published in 1862, contributes to this hypothesis. Another accredited theory attributes its birth to the English Mister Eliott Stubb, who in 1870 he opened a bar in Iquique, a Chilean village. There he began to experiment, obtaining a mixture of whiskey and limon de pica, from which the modern after-dinner was elaborated.

4.DAIQUIRI
Cubano, Hemingway’s favorite. According to historians in 1898 near Santiago de Cuba, there was a small village called Daiquiri, where one day a young, very thirsty sailor landed, who, in a hurry to drink something, entered a shed that offered the glass, but refused to drink a smooth Rum, so he asked to have it stretched with some lemon juice and corrected it with sugar.
According to another legend, in the early twentieth century an Italian mining engineer, Giacomo Pagliuchi, visited the iron mine at Daiquiri. At the end of the day he was invited to drink by his American colleague, who only had rum, sugar and lime in his house: he invented a new cocktail!

5.MANHATTAN
According to a popular theory, the cocktail was invented at the Manhattan Club of New York in the early 1870s by Ian Marshall, who had been commissioned to prepare a banquet, organized by Winston Churchill’s mother, in honor of Samuel Tilden, presidential candidate . The success of the banquet made the drink very popular.
In reality, the Manhattan Cocktail can be considered an evolution of Whiskey and Gin Cocktail, to which some creative barmen tried to add vermouth, a step that some consider essential for blends.

The history lesson is over, I wish you a good drink! ?

Open a bar? 4 good reasons

Are you thinking of setting up on your own to give a quality leap to your life? Or have you already started an activity in the sector and do you need to find some motivation again? Here are some points for reflection on the life of a bar owner and their advantages.

  1. You are the boss
    You don’t work to enrich someone else. This means that if your business works, the first beneficiary is YOU. It is the right reward for taking responsibility, the most rewarding form of meritocracy that exists. Having the right ideas and the freedom to put them into practice is the perfect cocktail for enthusiasm. And more enthusiasm translates into more productivity.
  2. You are a customer in first person
    Anyone needs it, you understand. Do you know at least one person who has never entered a bar? Excluding hermits, bums and terminally ill patients (and probably they have been there at least once in their life) all the other human categories are part of your target, characterized by a frequency of use of the service at least once a week. The door opens for the most varied reasons: hunger, cold, rain, the primary need for a coffee or someone to have a chat with, try the barista. But above all, the bar is the place of excellence for meetings, both work and between friends. You think of selling coffee, croissants and sandwiches but in reality you offer a space, that if you can adapt to the needs of a specific target segment, you will be able to create a consistent tour of habitués.
  3. Live in Italy, that is:

where the total business volume of the sector under consideration exceeds 18 billion euros

where every day 5 million inhabitants have breakfast in the bar

the ninth coffee consumer in the world, with an average annual cost of 250 euros per person (and guess who makes coffee!)
-the country where, despite the economic crisis, bars and restaurants increased by 10% in number between 2011 and 2015

4.The merits of being behind the counter:
-you don’t need to go to the gym, since you’re on your feet all day

  • You can dress like that
  • Develop your creativity in the kitchen
    -it is not an alienating profession: you are all the time in the midst of people and this allows you to know many human events
  • You don’t have to move for meals

I hope the article has succeeded in highlighting the positive side of managing a bar and, why not, it has given you a bit of positivity. See you soon!

How to determine the price of food and drink

The calculation of the food cost and the measurement of food and drink sales prices can be traced back to the sum of the following elements:

  • cost of raw materials
  • other variable costs
  • cost of labor
  • overhead costs
  • profit share.

To carry out this operation accurately, it is necessary to introduce other concepts, those related to the passive cost of goods and the first cost of the dish, as indicated by the accounting manuals in the catering sector. The first cost of the dish is that of the recipe (cost of the quantities and ingredients used). Determining the number of portions of a recipe and dividing the costs for them allows us to obtain the first cost of the dish. The passive cost of goods is instead calculated in relation to the purchase of the goods necessary for the realization of a recipe. In other words, it refers to every material, every ingredient and consequently also as the sum of all the materials.

The time variable
The correct calculation of the food cost must also take into account the time: the analysis period is generally the month, the quarter, or the year. Furthermore, the meals offered by the entrepreneur and those consumed by the employees must be counted, because in this way the net cost of the purchases of materials of the period is obtained.

The definitive formula for calculating the food cost thus becomes the following: “Net cost of food goods / Adjusted revenues” * 100 (Adjusted revenues are obtained by taking into consideration the meals offered by the entrepreneur and the cost of meals consumed by employees, because the related cost must be recovered with sales). Once the food cost is obtained, it is necessary to proceed with the so-called “factor method”, which consists in multiplying the cost of the raw materials by a coefficient, in order to obtain the selling price of each menu item. How to do? To have the coefficient we will have to:

  • set to 100 the selling price of what we want to offer to customers
  • divide the selling price for the food cost percentage calculated as previously seen
  • then “100 / Food Cost” (eg 100/40 = 2.50), with food costing 40%.

The value obtained is the coefficient which, multiplied by the cost of a dish, will give us the “indicative selling price”, because the choice of the selling price of a dish also depends on the analysis of the quantity sold and its margin, but also of the overall margins of all the commercial activity.

Food Cost: other economic indicators
There are also other indicators that can help a restaurant chief to keep an eye on the performance of his business, such as the quality / price ratio, which is important because it allows to establish the type of consumption preferred by his customers. To accurately calculate this indicator you need two intermediate steps: the first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”. The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”. If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

Cost of goods, labor costs, revenues, meals offered, “quality / price” ratio: so many elements that could make the calculation of the food cost seem extremely complicated but, in reality, once acquired a certain confidence with the material, are strategic for the success of a restaurant.

What is public catering with direct administration

One of the most important working sectors, as well as it is  discussed, is certainly that of catering. There are many people who dream to  work  or invest as entrepreneurs in this field.

So knowing what is public catering with direct administration, can become essential for those who have an interest in this world so fascinating but different.

It is no coincidence that many people, when they decide to start a business by opening a bar or anything that providesthe administration of food and drink, begin a specialized training course that teaches them everything you need to know on the subject .

These courses are called Sab, but in the past they were called REC courses (Trade Retailers Register). These training courses are sought in all regions but involve different costs, conditions and activities. They deal with various subjects, from the legislative to the hygienic ones.

In addition, catering techniques, occupational safety regulations and all marketing strategies  are related to this world  that those ones are treated. Obviously they must be organized only by certified bodies and they  have all the requisites required by the regions to which they belong.

In the next paragraph we will go to see who is obliged to do them and which parameters must be respected to avoid them and then we will understand together with precision what is public catering with direct administration.

When food and drink courses are required

As we said before who decides to get involved in the field of catering and in an activity that provides for the supply of food and drinks, will have the obligation to inform themselves about the Sab courses organized by his region. But there are some exceptions, which allow avoiding the attendance of these courses.

In fact, in the case in which the person in question has matured in the last 5 years professional experience in companies and or activities that provide for the administration of food and beverages, will be exempted from the obligation to enroll and attend the course.

The same is valid if you have a university degree or a high school diploma or a three year course, which are related to the activity in question. Finally, this rule applies to those registered in the register of exhibitors.

An important thing to remember is that those who have the obligation to attend a Sab course, in order to be qualified for the profession, will have to overcome it with positive results, respecting the rules of minimum time of attendance at lessons and passing a final exam.

There are some institutions that offer these courses online, which as we know have the advantage of allowing the student not to move  physically .

But you have to be careful to check if, the institutions that propose it, have all the necessary certifications and requirements to issue the certificate that the student needs for their training.

Administration to the public of food and beverages: so it is

The type of trade related to the distribution and consumption of food products in a room or in open spaces for the public is defined as the public administration of food and beverages. The definition is the same even if we talk about vending machines.

A determining element of the concept of administration is the presence inside the premises of employees and staff to serve the tables.

In the event that there is the absence of employees and there is not even a table service, we can no longer talk about administration: an example in this sense can be to buy something in a shop or in a supermarket.

But in this list we can also include the purchase in a homemade ice cream parlor or in a rotisserie or kebaberia.

In these situations we can talk about retail business because the product is purchased and paid in cash, without any other service.

Features administration exercises

There are many characteristics and requirements that distinguish the administration exercises. First of all, as far as their allocation is concerned, there are no limits, although it will obviously be necessary to follow the municipal regulations.

They must also have the peculiarity of being supervised and comply with the ministerial decree of December 92, which establishes the criteria for monitoring the premises used for public establishments for the supply of food and beverages.

These criteria are diversified according to whether we speak of premises open to all or just a niche of people. The food administration exercises defined by a single typology must also be followed by careful sanitary precautions, in order not to incur fines.

These exercises also have the power and the ability to sell takeaway food and drinks that sell without any particular authorization. Finally, we recall that there are no laws that prevent the joint exercise of different productive activities among themselves, even if they are managed by different owners.

However, some industry regulations, such as the provisions on monitoring, make the operation absolutely impossible.

How to serve alcohol responsibly on events!

Many guests spend their holidays with family and friends, and alcohol is often part of the celebrations. When people get caught up in the exciting moment, they can consume too much alcohol.

Because of this, you need to be particularly vigilant and  responsibly to serve alcohol  during the holidays. We share and give you some expert suggestions, to serve alcoholic beverages and spirits:

Take some time to talk with your guests. This will help you determine the purpose of their visit as well as their levels of intoxication. If guests are determined to become intoxicated or “shine” you will surely know it. Above all, keep talking to each guest during ther visit.

Look carefully at the changes. You can learn a lot about the different levels of intoxication of your guests, simply by observing the physical and behavioral changes. Examples include:

Being  friendly, unhelpful, depressed or silent

Use a bad language or raise your voice

Drink faster or switch to stronger drinks or more and more

Talk or move slowly

Stagger, stumble or hit objects

To count. Some guests may not show any physical or behavioral sign of intoxication, so counting how many glasses they drink can help keep track of their consumption. One drink contains about the same amount of alcohol and should be counted as a drink:

1 consumption = 5 ounces of wine; 12 ounces of beer; 1½ ounces of 80 ° liqueur; 1oz of 100 ° liqueur

Avoid pouring too much. Pouring too much liquor at a time makes it difficult for guests to accurately control their consumption. Follow the procedures for administering each drink perfectly, to ensure that each drink contains the expected amount of alcohol. If your room allows free deposit, check the accuracy periodically using a payment test.

Offer some food. This is one of the most important things you can do to serve alcohol responsibly and prevent intoxication. The food helps to keep the alcohol in the stomach, slowing the absorption rate of alcohol, and preventing it from reaching the small intensity, in which most of it is absorbed into the bloodstream. The best foods to get,  are those ones , rich in fat and / or protein. These elements are not easily digested, which slows the movement of alcohol into the small intestine.

Offer water. Drinking alcohol can lead to dehydration, making guests thirsty and potentially obligates  to consume more alcohol than they normally would. Rehydration can be done by offering water along with drinks and often filling glasses with water. This will help to keep the the body hydrated and can reduce the consumption of alcohol.

How to choose the best beer glasses for your restaurant.

Considering the fact that beer is the most popular alcoholic beverage in the world and the third most popular drink behind water and tea, there’s no need to wonder why you need to know how to choose beer glasses.

There are various types to choose from beer glasses, with various shapes and sizes ranging from beer boots, mugs and cups, to more sophisticated styles like Pilsner glasses. Many bars serve beer from a tap or glass bottles. Beer glasses have been specially designed to make the beer experience more enjoyable. The main types are glasses, mugs, and a whole series of sampler glasses, ideal for serving beer or simply a cup  of beer so that a guest can get a taste before ordering a whole glass.

Glass beer is essential in many bars, especially sports bars, neighborhood bars or “dive” bars, and bars that are known for their selection of brands. Beer is rarely served in a plastic cup, unless you happen to be visiting a fraternity. Beer is often served in a glass of beer or pub, about 16 ounces (almost half a liter). Some are designed to hold a little less than that amount, but usually no more than this.

The beer glasses are strategically shaped to allow the carbonated liquid to breathe, but also to create a suitable head, they pick up the aroma of hop and barley appropriately, and have a professional and tasty appearance at the same time. Beer mugs offer a more full-bodied appearance, with thicker glass edges and often greater capacity than beer glasses. They are often stored in a glass or freezer chiller in order to offer customers the frozen beer they crave. The sampling beer glasses provide the bar with the  way to serve small cups  of different beers for customers undecided about what to order, or to serve a selection of many beers, a common choice of micro breweries and specialty pubs.

All these considerations should always be kept in mind when you go to choose the beer glasses you will have in your bar or restaurant.

How to organize a wine tasting dinner: 4 tips to follow.

Wine is an alcoholic beverage that never goes out of fashion. A wine tasting dinner is a popular and promotional event to try at your restaurant. The Wine Tasting Restaurant offers the opportunity to encourage businesses, especially during traditionally slow seasons. A wine tasting in the restaurant is similar to a home wine tasting, as guests will be sharing and conversing on many different wines.

However, a wine tasting in the restaurant goes further, inviting a sommelier (expert wine) to teach guests about the wines of the evening.

Select a wine list

There are countless types of wine, from classic French or Californian wines to locally produced wines to more exotic, (rare wines). Work with your sales person or a sommelier to help you choose a robust wine menu. A sommelier is a person with experience in wine. Your wine can either put you in touch with a sommelier or do the work yourself. Many wine distributors will help you at every stage of planning a wine tasting, since you buy wine from them directly.

Choose the Complimentary Foods

Once you have decided on a selection of wines that complement each other, select the menu items that will also complete each wine.

Think beyond the old rules such as white wine with chicken and fish and red wine with beef and pork. In this case too, in collaboration with your sommelier, just plan a tasting menu that will help you plan the perfect combination of food and wine.

Invite Guests

Once you have the details of the tasting (date, time, wine list, dinner, price) it’s time to get the word out. Take your social media accounts to promote your wine tasting in your restaurant. Emphasize that space is limited, to encourage early bookings. You can sell tickets or take reservations, or both. It is important to have a certain number of guarantees, so you know how much wine to order and how much food to prepare. Order around 10% more food and wine than you need for last minute bookings.

Educate your staff

If this is your first taste of wine restaurant, it is important to educate your staff on the protocol of the evening. Review the routine step by step, with both servers and kitchen staff. Give everyone a copy of the wine list and menu, so that they know in what order they will have to serve wines and dishes. Ask the staff to read the wines that are served, so that they can answer simple questions for guests, including wine, the types of grapes that have been used, etc …

Escort of Wine Glasses

Lack of wine glasses? Make sure you have enough glasses of wine for the evening. Each person will have a glass, for each wine served. So if you are serving you need to have six glasses for each guest. If you have 50 guests, you will need 300 glasses of wine.