Reviving Wine Culture: How Staff Buy-In Creates Guest Buy-In
Session details:
The Problem
Guests can only get excited about what’s in the glass if the staff is excited. Too often, staff sees wine as intimidating or “extra”—not integral to the guest experience. This leads to underperformance: low attach rates, flat by-the-glass sales, and missed upsell opportunities.
The Insight
Staff members are the first line of storytelling. When they’re educated and energized, wine isn’t just a beverage—it’s an experience.
Enthusiasm is contagious: A confident recommendation from a server creates trust, excitement, and higher check averages.
The Solution
In this seminar, we’ll discuss:
- Scalable training strategies
- Easy-to-implement staff engagement programs that ignite sales
- “Inside-Out Sales”—the idea that culture and knowledge at the staff level naturally ripple outward to the guest experience
- The cost of training vs. discounting promotions
- The scalability among different concepts
- The benefits to staff culture and how to be guest-focused, producing better recommendations and happier guests
This seminar will also feature a guided tasting of a selection of wines from Copper Cane Wine & Spirits and DeMeine Estates. Be sure to get there early to secure your space and enjoy tastings of:
- Quilt Threadcount Sauvignon Blanc
- Belle Glos BG Las Alturas
- DeMeine Estates Heitz Napa Valley Cabernet Sauvignon
- DeMeine Estates Villa Sandi “Il Fresco 0.0” Non Alcoholic Italian Sparkling Wine
