Join the Norcal SBDC Restaurant program and the SF Wine School an in depth look at Wine List Development & Beverage Cost Control
Dates for the series are: 9/14 & 9/16 2:00-4:00
This 2-day program is ideal for restaurant operators and sommeliers but also very applicable to retail, wholesale, import, and export businesses. Your investment in time to attend this program can make start-ups easier, dramatically improve your bottom line, and even save a struggling business. Learn how to design your wine program for sales and profit. Every restaurant’s needs are different. We’ll explore the decisions involved to meet your sales and service goals while maintaining your concept or niche identity. We’ll also discuss size, scope, structure, selection and pricing for by the glass and bottle programs. Learn all about the importance of alcoholic beverage cost management, including how product cost percentage and contribution margin are calculated and what does and does not impact them. Understand the P&L Statement versus the Balance Sheet to manage for profit and cash flow. Explore inventory management and how to look for theft and other causes of shrinkage.