Wine Consulting

Wine is one component of the restaurant puzzle whose revenue producing capacity can be significantly increased with just a moderate amount of effort.

Wine Consulting Philosophy

As much as selecting the right mixes of wines for the restaurant (based both on the expected clientele adn cuisine), I stress the importance of wine education "basics" as the foundation for the staff to build their wine knowledge on. The training I porvide revolves around this "wine basics" approach.

Effective Wine Marketing

Attractive wine pricing.

Creating an enthusiastic/ wine knowledgable staff who would know what questions to use to decide what type of wine the consumer would enjoy and how to describe the wine in terms the customer would understand

Wines that Work, headed by Bill Abraham, has been involved with wine consulting for Manhattan restaurants since 1994. To date, Bill's wine list concept, design and wine selection process has earned the Wine Spectator's Award of Excellence at six different restaurants.
Bill has also provided expert advice in the areas of inventory controls, storage, staff/management training, and overall beverage program direction.
Working in the restaurant business for 17 years before beginning consulting, and having consulted for restaurants grossing as low as a million dollars a year, to restaurant group grossing 60 million, Wines that Work can provide the flexibility and expertise to improve the bottom line of most beverage programs.

Restaurant Strategies
411 East 53rd St. 10F
New York, NY 20022
212.223.7275
dna@restaurantstrategies.com
 

Home - Restaurant Consulting - Restaurant Startup - Restaurant Design - Kitchen Design - Restaurant Investment- Wine Consulting
Culinary Consulting - Home - Restaurant Business Opportunities - Hospitality Services- Restaurant Advertising