Professional servers and managers,
Higher wine sales are obviously helpful for a bigger bottom line. The issue is, restaurants can't depend on the typical methods of marketing to sell wine to guests; it all has to be in house, and the techniques used in the industry vary greatly.
So, what we've done is set out to determine what methods you, the professionals, are using to improve in-house wine sales, and which methods you find most useful. We figured the best way to do this would be through a couple of surveys, one for managers and the other for servers.
The results of these surveys will assist us in compiling data which will be used to develop a "best-practices-guide" so to speak to in-house wine sales.
There are two surveys available (which should not take more than 5 minutes), one which should be taken by managers in casual to casual-fine dining restaurants, and the other by professional servers in casual to casual-fine dining restaurants.
You may also leave your contact information following the last question in the text box to receive a copy of the results. Thank you very much for your help.
Justin Congdon and Everett Rubin
Paul Smith's College, NY