The wine list is not only a face of bar, but also its decoration, a subject of special pride. It has to be made with skill and with taste. At all it you shouldn't forget about sense of proportion.
It is required to you
- - knowledge of the concept of bar, its subject;
- - the list of the competing bars, their wine lists;
- - the list of the used drinks.
Instruction
1. Develop the concept of bar, make the wine list, proceeding from it. Try "merge" with the future visitors so that without effort you could foresee and present their wishes.
2. Study the wine lists offered in the competing institutions, accurately define their merits and demerits. Try to avoid the found mistakes in the menu.
3. That it was more convenient to future clients to carry out search, unite drinks in the following groups: hard liquors, wine, low alcohol drinks, cocktails and soft drinks. Divide the groups containing a good selection into subgroups – for example, wine of Germany, wine of France, etc.
4. Add the unique note concerning each point, resort to the imagination and imagination – it draws attention of guests. Specify the list of the main products used for preparation of drink, its fortress. In the menu of bar has value not only the name of a dish, but also its appearance, registration.
5. Pay special attention to group of cocktails and drinks. It reflects the atmosphere of an institution. Make division into groups of the basic drinks mixed strong with classical bases, strong with modern components, drinks with exotic components, exclusive, cocktails and soft drinks. In the menu of bar the logic is important – fill from French wines, then pass to aperitifs. Except Vermouths and classical aperitifs carry hard alcoholic drinks, such as gin, tequila, whisky, vodka stimulating appetite to the first group. Then arrange digestives – cognac, brandy, liqueurs. If in your bar cocktails form demand basis, then give them the main place, and place wines and other drinks at the end. Specify the volume of each drink and its cost.
6. Specify also payment methods accepted at you in bar, contact information for the order of tables, the system of penalties if such is available.
7. The director and the chief accountant of an institution have to sign the menu and the wine list.