The wine list is not only the face of the bar, but also its decoration, a subject of special pride. It must be prepared with knowledge and taste. With all this, do not forget about the sense of proportion.
It is necessary
- - knowledge of the concept of the bar, its subject matter;
- - a list of competing bars, their wine lists;
- - a list of used drinks.
Instructions
Step 1
Develop a concept for a bar, make a wine list based on it. Try to "merge" with your future visitors so that you can easily predict and present their wishes.
Step 2
Check out the wine lists offered in competing establishments, clearly define their advantages and disadvantages. Try to avoid bugs found in your menu.
Step 3
To make it easier for future customers to search, combine drinks into the following groups: spirits, wines, low alcohol drinks, cocktails and soft drinks. Divide the groups containing a large assortment into subgroups - for example, wines from Germany, wines from France, etc.
Step 4
Add a unique note to each item, and use your imagination and imagination to grab the attention of guests. Indicate the list of the main products used to prepare the drink, its strength. In the bar menu, not only the name of the dish matters, but also its appearance and design.
Step 5
Give special attention to the cocktail and beverage group. It reflects the atmosphere of the establishment. Make a division into groups of basic drinks, mixed, strong with classic bases, strong with modern ingredients, drinks with exotic ingredients, exclusive drinks, cocktails and non-alcoholic drinks. Logic is important in the bar menu - start with French wines, then go to aperitifs. In addition to vermouths and classic aperitifs, the first group includes strong alcoholic beverages such as gin, tequila, whiskey, vodka that whet the appetite. Then arrange the digestives - cognac, brandy, liqueurs. If in your bar cocktails are the main source of demand, then place them in the main place, and place wines and other drinks at the end. Indicate the volume of each drink and its cost.
Step 6
Also indicate the methods of payment accepted at your bar, contact information for ordering tables, the system of penalties, if any.
Step 7
The menu and wine list must be signed by the director and chief accountant of the institution.
