Brian Duncan Wine Tips
June 2009
|
- Authenticity is golden. People will really appreciate a program that is a reflection of the personality the wine program and restaurant. People will really appreciate a program that has a reflection of the restaurant and its personality. When a restaurant only has high-scoring wines the consumer loses out because everybody is chasing the same brand. You have a responsibility to shop around as a wine buyer. You have the right to your own opinion and your own passion. If you only choose wines based on the point-system, you’re giving your brain and palate to somebody else.
- Customers expect wine lists to have thousands of choices—commit to something, believe in something, and build your own restaurant’s legacy by showcasing things that you are personally invested in.
- Provide as much information to the customer as possible, give them a little background.
- Make sure your staff is versed in wine and get everyone involved. We’ve contributed a great deal to the food and wine community through our restaurant. Numerous employees are now managing brands and starting their own places. Instead of being upset by that we’re thrilled. They’ve taken their experience and made a career out of it.
- Make sure people feel comfortable; when people are struggling to make choices and they are uncomfortable. They’re here to eat and drink. I’ll just bring them a taste of something to break the ice. It gives people a point of reference and they’re blown away—it’s a great icebreaker. It really speaks to the fact that you aren’t trying to dictate.
|
