1. HMGT 2402 WINE & BEVERAGE MANAGEMENT SERVICE SALES & STORAGE Prof. Karen Goodlad Spring 2012

2. Class Objectives  Review of Viticulture and Oenology  Review of Retail Wine Shop Assignment  Service, Sales and Storage

3. Sales Statistics…  Wine consumption in the US has increased steadily since 1994.  Partially a result of positive health benefits in the news  1994, 1.77 gal. per capita  2007, 2.47 gal. per capita  2010, 2.54 gal. per capita  60% of wine in the US is purchased by women  The Millennial generation, (turned 30 in 2007) at 70 million strong, will push beverage trends Wine Market Council FOR MORE INFO...

4. Core VS. Marginal

5. TABLE WINE VOLUME SHARE BY COLOR COLOR1991199520082009 Red17%25%44%47% White49%41%42%40% Blush34% 14%13% TOTAL100% In U.S. Supermarkets Source: Based on U.S. supermarket data from The Nielsen Company.

6. Consumption by color

7. The Wine We Drank in 2011 Market Share by Sales The Nielson Company, Wine Business, 11.12.11

8. The Wine We Drank in 2007  Chardonnay  20% market share, 23% $ share  Merlot  11% market share, 12 $$ share  Cabernet Sauvignon  10.5% market share, 14% $$ share  Pinot Grigio  Pinot Noir  Trends in other varietals influenced by “wine geeks” not the mass market “Big Three” Source: “Big Three” Varietals the Backbone of Rising Industry, Wine Business Monthly, September 2007

9. Sales: Federal Laws=State Controls  Control States  Three Tier States  On Premise:  Restaurants, Clubs, Hotels  Off Premise:  Wine Shops, Grocery Stores, Costco

10. Sales: Three Tier System Winery/Importer    Distributor    Retailer    Consumer Direct Shipment &On Line Movement… Who Ships Where? FOR MORE INFO...

11. Responsible Alcohol Sales  Check ID  Recognize the signs of intoxication  Decline service to those visibly intoxicated  Train all FOH employees  Ensure all bartenders and managers are certified in a responsible beverage service program  TiPS (Training for Intervention Procedures)  NRAEF ServSafe Alcohol

12. Responsible Alcohol Sales, Employment  On Premise 18 years:  Handle, dispense & receive payment for alcoholic beverages  Off Premise 16 years:  Handle, record & receive payment for alcoholic products with direct supervision  Off Premise 18 years:  Handle, record & receive payment for alcoholic beverages NY State Handbook for Retail FOR MORE INFO...

14. Online Wine Purchases

15. Off Premise Wine Sales: 2011vs. 2010 FOR MORE INFO...

16. Sales: Sommelier (suh-mal-'yAy), or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all facets of wine service. The role is more specialized and informed than that of a wine waiter.

17. Service: Decanting  Why we Decant  Aeration  Bring to proper temp  Remove sediment  Season glass  Mise en Place  Decanter  Corkscrew  Candle/Matches  Coaster  Waiters Side Towel  Glasses/Wine!!!

18. Importance of Temperature  Sparkling Wine: 41°-45°  Dry Whites and Rose’s: 44°-54°  Light-bodied Reds: 50°-55°  Medium to Full Bodied Reds: 55°-65°  Sweet Wines, Not Port: 45°-50°

19. Service: Wine Glass Designs

20. Service: Wine Bottle Designs

21. Storage  Why have caves always been used for wine storage?  55°F, no temperature fluctuations  75% humidity  Dark  No vibrations  Store on side with label face up

22. Alternative Packaging and Sales  Screw Caps  Three-Liter Boxes (Bag in a Box)  TetraPak  Single-Serve Packages (175ml)  Lighter Weight Bottles  Vending Machines and Bottle Refill Pumps  Interactive Wine Service:  Clo Wine Bar and iPad Wine lists Clo Wine Bar Retail Sales Report: Single-Serve Packaging Continue Steady Growth Vending Machines FOR MORE INFO...

23. Home Work  WEEK 4, FIRST QUIZ  Type of Grapes  Viticulture & Enology  Tasting…  Service, Sales & Storage  Review Notes  Read for White Wines of France Lecture