Wine List Consulting Unlimited by Randy CaparosoFull Service Restaurant Consulting: No Reservations Restaurant Consulting
What is a great wine list? After thirty years in the business, we have to say that it is always
2. Perfectly readable, and informative
3. Focused on your theme and cuisine, your market and clientele, and above all, all the personal touches you bring to your restaurant to make it unique and compelling.
If your list is not doing all of the above, then you probably are not taking full advantage of the contemporary guest's increased interest and enjoyment of wine (wine makes up at least 25% of overall sales in the most successful fine dining restaurants today), and of the incredible variety of wine types and price points at your disposal, no matter where you are in the U.S.
But guess what: a great wine list (and restaurant wine program) is never, never necessarily a big or costly one. During my thirty year career, I've banged out wine lists that that were every bit as varied and interesting as any in the country -- winning all the important awards and acclamations (both locally and nationally) -- with selections never numbering more than a hundred, and standing inventories averaging less than $25,000 (and as little as $12,000).
But the reason why they were really
great was because these "short" wine lists generated anywhere from $35,000 to $65,000 in monthly wine sales alone. Meaning, monthly profits of $10,000 to $40,000. Imagine that: a wine list that generates (rather than sinks) cash flow, while generating a mean wine rep to boot.
But those were wine lists for restaurants in which I was a managing partner (re my bio below). Your needs may be different (as well it should). In fact, I have composed wine lists for restaurants ranging from short-and-sweet, quick-turnover programs, to full-scale projects entailing exclusive, upscale restaurants, hotels and resorts (i.e. 200-1,000 selection wine lists, inventorying anywhere from $50,000 to $1 million-plus). Big or small, though, I say every
wine program should be profitable, highly readable and informative, and laser-sharply focused.
Whether you know your own needs or need help identifying them, Wine List Consulting Unlimited
can help you fulfill them. We can offer you the talent, the passion, and a training and support team that has been tested and proven in multiple markets. Don't put yourself in the hands of anything less... because your wine program need not take a backseat to anyone's!Randy Caparoso
Randy Caparoso is a Denver based restaurant wine consultant and wine journalist who has devoted himself to a career managing, judging, speaking, producing and writing about wine since 1978.
As a restaurant professional, Caparoso is best known as a Founding Partner of the Roy’s restaurant group, opening over twenty-five of these restaurants from Hawai’i to New York between 1988 and 2001. As Roy’s former Corporate Wine Director, he was Santé magazine’s first “Wine & Spirits Professional of the Year” (1998), and was twice named Restaurant Wine’s “Wine Marketer of the Year (1993 & 1999).
After leaving Roy’s, Caparoso produced three vintages of his own wines as sole proprietor of Caparoso Wines LLC, an alternative label specializing in internationally sourced wines crafted specifically for contemporary cuisines and restaurant glass programs; and served in the hottest restaurants in twelve states, from Hawai’i to New York. In recent years Caparoso has consulted for restaurants and wine bars in Colorado, Florida and Tennessee; while also serving as Chef Sommelier of the Five Star/Five Diamond Sea Island resort in Georgia.
He is currently the Bottom Line Editor of Sommelier Journal
, a national wine list judge for Santé’s yearly Grand Awards, a finalist in The Institute of Masters of Wine (1993), an Advanced Certificate holder in the Court of Master Sommeliers (1988), and was honored with a Certificate of Commendation from the Academy of Wine Communications for "Excellence in Wine Writing and Encouragement of Higher Industry Standards" (1997).Ronn Wiegand, MW, MS
(Publisher, Restaurant Wine):Randy Caparoso was one of the country's most innovative and articulate wine directors. He consistently pushed the envelope at Roy's and established new standards for wine program excellence in a multi-unit company. Equally important, he always accomplished this with a firm eye on the bottom line and a desire to increase his customers' satisfaction in the dining experience.
Doug Frost, MW, MS
(President/Industry Consultant, Strong Water):Randy is the consummate wine professional - brilliant, passionate, totally dedicated and a great contributor to our industry.
Larry Stone, MS
(General Manager, Rubicon Estate):In my estimation Randy Caparoso is one of the most dedicated and imaginative professionals working in the world today. His achievements at Roy's were synonymous with the rise of chef Roy Yamaguchi himself
Evan Goldstein, MS
(Director, Allied Domecq Academy of Wine & Service Excellence):Randy has had one of the most creative on-premise styles that I have worked with over the years. His palate is solid and he always seems to have his finger on the pulse of what's happening and what makes his customers happy.
(Managing Editor, Santé):Randy Caparoso is the wine professional's professional. He was our first Santé Wine & Spirits Professional of the Year because his exciting, innovative, ever-changing wine program was an industry model that influenced top sommeliers and restaurateurs around the world. By combining his thorough understanding of food-and-wine with an unflagging enthusiasm for searching out the new, he has enhanced the dining experience of thousands.
Catherine Fallis, MS
(Founder/President, Planet Grape; Educator, Culinary Institute of America, Napa Valley):In the fifteen years that I've known him, Randy has challenged me, as he has challenged many others, to work harder, to raise the bar, and to set rather than follow the trends. A genius in motion.
(Educator, Tannin Management; Wine by the Class, Society of Wine Educators):Randy Caparoso is probably the most innovative wine buyer I know. His knack for wine and food pairing is unprecedented, and he has the ability to manage a large wine program without being overly rigid. He is also as dedicated and loyal as anyone I know; and above all, he truly relishes the business of wine.
(Wine Merchant & Author of Adventures on the Wine Route):What sets Randy apart? First, his open-mindedness. He adores diversity... a great virtue, because it means that his palate is not deformed by misconceptions. Secondly, he is a master at wine and food combinations... a talent that comes from his incredible imagination...