Creating an optimized wine list for a restaurant is a job that requires a good knowledge of sommellerie, but also of the identity in place. However, even if it is a professional’s role, certain mistakes can be made, often inadvertently, in the design of a wine list.
Select the right products to put on the wine list
The selection of products on a wine list should be based on the identity of the restaurant: the percentage of wines per category may be different if it is a grill restaurant or a seafood restaurant. A ratio of red wines, white wines, sparkling wines, dessert wines and rosé wines should be well thought out to reflect both the identity of the establishment (which favors food and wine pairings) as well as overall customer satisfaction. Using Alfred Technologies, you can easily see your products ratio via Alfred’s reports.
Write the accurate information for each wine
An essential aspect of the wine list is the description of each wine available. No matter how the list is presented, the information must be present and clearly readable to guide customers in their choices. What can occur is the lack of balance in the details put forward, either too much or too little. The essential information is generally the color (type of wine), the appellation, the region (origin), the vintage and the price. However, it is possible to go into more detail by indicating the sub-region, the grape variety, and much more! You can easily create your own display with Alfred by using the automated filter per grape variety, region, color, etc.
Avoid mistakes on the wine list
Often left unintentionally, spelling mistakes seem harmless, but can leave a stain on the professional image that customers have of a restaurant. Forgetting an "s", reversing two letters or misusing punctuation are mistakes that can happen and are easily preventable.
Introducing technology can greatly help reduce mistakes such as misspelling a wine’s name: No one wants to order a bottle of Chataeuneuf-du-Pape (Châteauneuf-du-Pape) or a wine from the Reinheissen (Rheinhessen) region. With access to a database of more than 300,000 references, like Alfred’s, there is almost no way to make a mistake since it gives out the most up-to-date information about wines. Connected to the beverage inventory, it would ensure not only the right spelling, but also a real-time update of the quantity of each product on your wine list.
Offer various price ranges
Wines have many price ranges, and focusing on only one of them is a mistake that can hurt both earnings and customer experience. While there is a desire to make more profit on wine sales, offering only expensive choices can turn away potential customers. It is better to focus on customer retention rather than one-time profits. You could also manage and optimize your pricing strategies to increase your profit by using Alfred Technologies.
Avoid displaying products in price order
If the cheapest wines are at the beginning of the list or always at the top of the pages, the customer will not have the curiosity to go further to find a wine that really suits them. The method of classification by price considerably reduces up-selling: less dialogue is possible for advice and recommendations on wine pairings, among other elements.
To learn more about how technology can help designing a successful wine list easily, click here.
This post is sponsored by Alfred Technologies