Master of Wine, Peter McCombie recently convinced Irish restaurateurs to adopt lower profit margins on wine. At a recent trade event hosted by Searsons, 1 out of 3 restaurateurs said they would consider cash margins rather than percentage margin, for premium-priced wines. Peter McCombie was the guest speaker on ‘Creating Profitable Wine Lists’. He has […]
Wine Service tips for restaurant staff
These wine-service tips assume that you are working in a mid-priced restaurant, typically serving main courses at €15-€20. Winelist Always present the wine list. Don’t automatically give it to the man. Give it to the most interested person. In a business setting, establish who will take charge of ordering the wine. It is useful also […]
