Originally Posted by asp3
Can you describe the process your restaurant uses for adding wines to the wine menu? I'd like to know more about how at least one restaurant chooses the wines on it's menu.
There are a variety of different processes. We are just printing a brand new menu with lots of new product to reflect a change in management and a change in the times.
Choosing wines is a collaborative process between the operations managers. We take into consideration which way the current market is going (ie), we added more new worlds wines to our menu, including lots of Australian product.
We also look at pricing, and availability. We want to be sure that our supplier will be able to provide the volume we need. There is nothing worse than being out of half of our wines because there was more demand than availability for those specific bottles.
The best part of this product, is, of course, tasting the wines
A more definitive process is how we choose our features wines.
For our Christmas feature, which will run from Nov 23- Feb 10, we want one sparkling, one white and two red from one supplier.
We are making the sales reps do the work for us by having them put together proposals. This a) makes it less work for us and b) takes away the risk of us choosing something they don't have enough stock of.
Whoever has the most attractive proposal, in terms of price, stock and product, wins our buisness.