The Business of Wine: Building a Restaurant Program [May 2-16]
3 Mondays, May 2 - May 16, 2022, 12-2pm EST.
Creating a successful wine program goes beyond choosing the wines. To be successful, you need to know the economics behind your wine choices and how to create a sustainable, economically viable program. Learn the math behind how to make a profit from high-volume products, rare wines, and keeping your list balanced and interesting for your guests. By mastering the math and strategy, you will not only create a more streamlined program but increase your profits and potential. This course is designed to be immersive and dynamic with all students interacting and sharing their experiences while learning together.
This course will cover all the business aspects you need to know including:
American wine law and the three-tier system
Creating and maintaining a program from the ground up
Profit and loss statements, profit margins, budget control, and important terminology
Costing for wines by the bottle, wines by the glass, tasting menus, and special events
Working your distribution channel to get the most out of your purchases
Cellar design, storage, and management
A Program Management E-Book that will be yours to keep
This course is perfect for new sommeliers, anyone who would like to become a sommelier or manage a wine program, and also for those who have managed programs but are always interested in learning more. Join us as we expand your skills and knowledge and help you become more viable in the wine world.
This class will be held Online through our online learning platform.
Cost: $245
Location: ONLINE
Instructor: Ashley Broshious