Staff Training

Good Food and Wine are the nuts and bolts of a restaurant, chalet, lodge or hotel. 

Likewise, guest experiences can be won or lost by good or bad food and wine pairing.

Some establishments and businesses aren’t suited to have a full time Sommelier on staff yet wine sales are an integral part of the business plan.
Often large sums are spent on searching for good Chefs but front of house staff are left to fend for themselves with little or last minute training.

Wineries and distributers will often offer educational wine seminars to clients based on their products, which helps staff to gain greater knowledge of what they are selling.

A Sommelier can also share that knowledge along with other aspects relating to wine: Sales, service, cellaring, purchasing and, more importantly, the human aspect of what guests like.

Finding the right person with the right experience to teach your staff is the difference between "That was an ok wine class" and "OMG that was SO informative I can't wait to tell others!"

Today's guests expect more than "here's a glass of wine with your dinner" or "try this one I think you'll like it".

They want to know what they are drinking, where it comes from, why it has been chosen for them or maybe even given a little history about the wine.
They want to be informed, it's part of their experience with the wine, whether in a catered ski chalet or in a wine store.

To be at the forefront of customer satisfaction, investment in your staff, providing them the tools and the confidence to be able to offer premium service is what sets the elite above others. 

It's the little things that make the difference.

As an impartial educator, Di will not only show your staff how to make the most of their new found wine knowledge but show them how to enjoy wine so that they are not afraid of it.