Training that connects to the actual list
Generic wine theory has value, but venue training works best when it starts with the bottles the team is expected to sell. We turn producer, grape, region and style information into concise talking points and recommendation cues.
What training can cover
- How to read guest preferences
- Confident BTG and bottle recommendations
- Key grapes, regions and producers on the list
- Food and wine pairing
- Opening, pouring and preservation standards
- How to explain value without sounding scripted
- Staff cheat sheets and follow-up resources
Designed for service, not an exam
The aim is not to turn every team member into a sommelier. It is to give them enough understanding and language to guide guests naturally, protect product quality and sell the programme with more confidence.
Common questions
Can training be remote?
Yes. Remote sessions and staff resources can work well, especially for focused list training. Onsite sessions can also be arranged.
Can you train beginners?
Yes. Training can be pitched for mixed-experience FOH teams and made practical rather than overly technical.
Do you provide tasting notes?
Yes. Training can include concise tasting notes, producer stories and practical selling prompts for the venue’s current list.