HOTELS - BAR - RESTAURANTS
What we offer
- Specialization in creating successful wine lists
- Access to 2000+ Greek and international labels
- Wide variety of alcoholic beverages, including Champagne, sparkling wines and dessert wines.
- Tailored lists: we create lists based on the style of the property, the menu, the customer target and the owner's choices.
- Special programs for restaurants
The tightening of traffic measures as well as the global trend inevitably lead to a reduction in wine consumption in restaurants. The reduction mainly affects bulk but also bottled wine. In addition, the price increases in products and the increased operating costs of stores make customers more restrained in ordering bottled wine, primarily. Based on the new market data, it is useful, if not necessary, to reposition the wine in the store, and to review the selection criteria and the formation of the list.
TopGreekWines offers innovative cooperation programs
with restaurants, which aim to increase wine revenues,
attract and retain new customers and save in resources
Test my wine list free
It is aimed at stores that are not particularly familiar with bottled wine
With this program, after agreeing with the person in charge on the specifications of the list, we prepare the proposal that we consider beneficial and effective. The list in these cases is small so that the staff can manage it.
We undertake a brief training of the staff on the wines on the list, we print it in sufficient copies and we execute a small placement order. We monitor the adoption of the action by the staff and the response of the customers for the following month. If after a period of time the customer is satisfied with the movement of the wines, we continue and develop it with new additions or changes.
Otherwise, we withdraw the remaining wines, returning their value to our customer.
FLEXIBE WINE LIST
It is aimed at restaurants that regularly change menus or frequently renew their menu with excellent "daily" dishes.
With this program, the corresponding wine list that accompanies the daily dishes is also designed. The list in these cases rotates with the dish program and is small so that the staff can manage it. It can be the main list or function as an addition.
We undertake a brief training of the staff on the wines on the list, print it in sufficient copies and execute an initial placement order. After completing the cycle and changing the menu, we develop the new list with new additions or changes.
Any wines that are left and are not repeated in the new list, we withdraw them, returning their value to our customer.