Wine Spectator's Restaurant Awards acknowledges restaurants whose wine list offers interesting selections, combines perfectly to their cuisine and appeal to a variety of wine beverage lovers.
The Wine Spectator Award is considered as one of the most reputed award in the U.S. market. Winning this awards means a lot for restaurant owners as there is huge vanity which is attached to it. There several testimonials which convey how it profitable this award can be for any restaurant. The winners have seen a significant growth in the business after getting this award.
Hence it is critical that wine list must present complete, should have accurate information, including vintages and appellations for all options. The nomination procedure requires complete producer names and correct spellings and the overall display of the list.
However, the journey to the winning podium is very challenging and there are several restaurants who fail in the midway. Hence, to make it simple we have come up some of the vital points of the nomination procedure which a restaurant can take care while aspiring for this award.
Wine beverages Director/Sommelier: This information is provided by the restaurant, signifies the individuals in charge of managing the wine list and supporting diners with the wine options. Every restaurant should carefully create this list so that nothing is missed.
Wine Strengths: This is the most decisive criteria and is determined by the judges, this suggests the emphasis of checklist. If your check list is strong and error free then there will be bright chances of winning. As a standard procedure wine beverage strengths are listed in descending order of eminence.
Wine Selections: This criterion signifies the number of options out there at the time the award is conferred. For instance, for the Grand Award winners, this is accompanied with the total number of bottles in the restaurant's inventory. So, always be clear about your wine selection and ensure that it meets the selection criteria.
Wine Pricing: Established by the judges, this describes the overall prices of the wine list, taking into consideration both the standard markup of wines offered and the quantity of wines at high and low price points. Economical lists provide several bottles for less than $50, while also showing a below-normal markup.
These types of lists offer uncommon value. Moderate lists employ the industry norm for markup, with a number of less expensive and expensive wine bottles. Expensive lists offer wine drinks priced with a greater-than-normal markup, along with numerous choices for more than $100 per bottle. Pricing is not a judging requirement, it is merely provided as helpful information for the reader. Well, it may not be a judging criterion, however, the pricing information will divulge about the overall health of your restaurant and in particular about the wines being served. So, be very meticulous will providing this information.
Every restaurant owner wants his name in the Wine Spectator Award list, but sadly most of them fail. However, if any restaurant owner aims for higher and follows these points, then the sky is the limit for him!
By: Chris Hartland
Contact:media@kazzit.com
