wwp8

but i don't drink.....

so what should i do about wine lists. and presentation about them

i could imagine somebody asking or a glass of wine and then i'm putting it in a coffee mug

imlach

Hmm....let me get this right......you want to open a restaurant, and you're worried you're going to put wine in coffee mugs? WTF!!!! Have you ever been in a restaurant before? One tiny wee tip.....might be worth visiting one and seeing what goes on in one before you open YOUR shiny new restaurant

ALi-B

iTrader: (1)

Do what all the other restuarants do: Go to the cash and carry, buy some £3 a bottle plonk. List it at £15 a bottle and serve it in a standard white wine glass regardless of it's red, white or rose

wwp8

sounds good, is it as easy as that?

btw, you're not really serious that theres a diff. glass per type of wine,
white, red, green, purple etc.

Aly Mac

lol, the key is a good butcher, i could be bias of course

imlach

You're not really serious........

DarkForce

If you can, find a good wine supplier - a lot of them will help you choose and also can produce a proper wine list for you to use on the tables.

Chris (an ex-restaurant owner)

kammy

I helped open a well known restaurant in 2000-what a pain in the behind. Its very difficult and be preparred for alot of late nights and early starts.

A good wine list is essential, as is draft beer- we sold bottled beer which did not go down at all. I am a muslim and do not have a clue, so when asked I did not have a clue.

Get researching, and providing you can, get wine tasting. You make your money on drinks. Force customers to drink water (bottled) etc.
All the best.

wwp8

ahh water shall i
a, use those machines with a big bottle on top
b, use those machines with it linked to the water pipe, but filtered

tath

what for customers? give em bottles of mineral water, it's pennies if you buy it by the pallet from food wholesalers.

Your best advice would be instead of paying some monkey min wage, you can get a bar manager/restaurant manager for about £6p/h - i used to do it for less than that and i was, forgive me , **** hot at it.

boxst

Hello

That is way too high, I used to work in a restaurant that bought house wine for around 30p a bottle, and sold it for nearly £10.

Steve

richardg

i thought you'd be open and trading by now! (seen your building regs and furniture threads before)
buy a "bluffers guide to wine" or something like that, read it and then speak to a local supplier. they may be able to give you advice on "how to get the best out of their product" ie how to charge as much as possible for it without putting the punters off!

ChrisB

Whatever you do, get somebody else to write the menu and wine list

OllyK

Either start, or get in a wine waiter / sommelier that knows their stuff.

paulr

Watch "risking it all" on CH4 first.

wwp8

£3 bottle sell for £15 = 500% profit (??)
30p bottle sell for £10 = 3333% profit (??)

R 14NS R

i have run restaurants and pubs for 10 years, go into other sites and see what they have on offer, take menus etc for your reference, speak to the staff in them and ask whats popular.

if you want any advice just pm me.

ian.

ALi-B

iTrader: (1)

And if your going to sell single malt whiskies...DO NOT put ice in it

The poor waitress at the last place didn't know what hit her (apart from the ice )



ok I didn't throw it at her, but I wanted to

Luan Pra bang

Remember that in a restaurant you instantly loose 20 percent to VAT and credit card charges. Also remember that it is a very hard way to make money and you will spend years recouping your initail costs. calculate your figures properly for VAT rent/mortgauge wages (always add employers NI, holliday and payroll costs) Council tax etc. A good wine supplier will help to design the right wine list for your place but most of the larger ones sell over priced rubbish tell me where abouts you are and I can reccomend a supplier if you like . What sort of food is it and what on earth posessed you to enter such a hard and risky trade. Most of the people who walk through the door will be clueless muppets who think tescos finest range is as good as food gets.

mattstant

Did that to a Barman in Frankfurt well not actually throwing it but i took the ice out and left it on the bar strangely enough the next one came without ice.
Cant stand ice in ANY whisky let alone a decent malt.

Alas

Over 85% failure rate in the first year. Take that up to 95% failure rate for people who have never run a bar/restaurant/hotel before. I've been in the biz for over 20 years but would definitely not start up a restaurant without
a) lots of spare cash
b) lots of knowledge
c) a desire not to have a life to call my own again

tath

you can put ice in irish but since they don't make any decent whisky, or whiskey , you're alright there.

Seriously, you can't pick this stuff up from a book or the web - you NEED to employ someone with experience otherwise your customers will very quickly realise you're inept and won't patronise you.

Or, have you thought about taking a waiting on job in a restaurant/food bar for a couple of months first? Get some experience under your belt first, because if you employ staff and they realise you don't know the first thing, they'll take the **** all day long and you'll never get them to work.

King RA

Dont worry, i'd keep the patronising to a minimum if I came lol!!

richardg

alan partridge claimed he was bit of a wine buff - blue nun wasn't it???