This is my first post - so bare with me. At the moment I'm half way through my diploma studies and preparing for the Case study. The subject at hand is "The Restaurant Wine List". What I'm reaching out for are tips and directions on material for research. I've looked around for books and find them being ot of date and not really a reliable in context with this study.
Thanks in advance!
What exactly are you looking for?
If there is any international studies that any one might know of concerning this subject. I've come across a few Swedish research papers concerning how to construct a wine list and another one that talks about how sensitive wine list are to food and health trends in general.
I would like something that focuses a bit more on the economical part of the creation of a wine list. Also if there is a way to "list" wines that can increase sales or help customers choose.
This is not exactly academic research, but it’s on the topic.
In addition to Geoff's link, I would also recommend you listen to the Wine Program podcast from a couple months back.
This article from years back is worth a read. There's another article on creating wine lists I've read from Greg but I can't seem to find it right now (the pleasures of googling someone in our industry followed by "wine list", heh).
I'll chime in on this because I have the same case study. First, thanks for all the replies! They're very helpful.
For background, for the WSET Diploma Unit 1 Exam, you get a case study, research it, and then take an essay exam answering questions about it. The exam in June is on restaurant wine lists. However, a few specific things are mentioned that I think are important to the case:
First, it notes it "can be expensive to produce and maintain" a traditional printed wine list. Accordingly, "many restaurants have dispensed with wine lists and are communicating their wine range to customers in different ways." To the extent anyone has information on alternative vehicles for wine lists, e.g., iPads, black boards, semaphore, carrier pigeon, etc., I would really appreciate hearing about them.
Second, it notes that a good wine list serves many purposes, and should not simply accompany the chef's signature dish. To the contrary, "commercial and practical considerations come into play and these should be central to deciding which wines to stock." To the extent anyone has information to share on non-food pairing reasons wines are on lists, e.g., "I have five regulars who drink eight cases of Lancers a week, so I stock it even though it doesn't pair with the kale," I would love to hear them.
Thanks in advance for any help you provide this WSET padawan.
I'd read this before, but its right on point. Thanks for posting the link!
Perhaps this is too obvious, but Guildsomm just released a podcast on this: www.guildsomm.com/.../wine-program-management
Phil, I have used two Ipad programs that seem to be a great jumping off point the first is called Tastevin which was created by wine industry people. It is very easily manipulated and can be directly hooked to the POS for inventory purposes. The second and one I am currently managing is through a group called Uptown Network. More of a cloud base system that utilizes a third party for technical issues and it has a system set up on a corporate level to analyze your list and tell you how many more or less of a certain wine style, price point, and/or regional varieties are needed. In both cases each program has sales tactics built in... (90 point stars and "only 1 left Buy soon" ) things of that nature.
Thanks, Justin! That's very helpful. Just curious - how many iPads do you have for how many tables? Also, do guests seem to like the iPad over paper? Thanks again.
That sounds so much more interesting than the social media case study exam I had to write! I used ipad wine lists in a few of our restaurants and we programmed them ourselves so they were basic with a search function, and clickable photo that would include a tasting note. I searched "ipad wine list software" in Google because I was trying to remember the name of the company that had a set-up and integrated inventory management system that I liked. That search brought up some useful links. It looks like there are many software companies offering similar, interactive options. If you would like to chat about wine lists, ipads, or WSET, feel free to message me with your phone number and a good time to call.
Doug sent me the case study and I think you may want to look at the larger picture, rather than just the physical list. Find the question within the question (thank you, Nova Cadamatre MW) and explore ways a restaurant could maximize wine sales (volume, profit) while minimizing costs. That is how I read the question and, certainly, I may be wrong but it reads to me that they are looking for a broader exploration.
Thanks so much! PM sent.
How did your test go and what ended up being the question? I'm taking the test this June and we have the same topic, although I presume the question will be different.
Tatiana, everyone taking the exam will sit the same day in June and write on the same question and topic.