David Singer offers classes and consulting services for corporate and private events. For restaurant clients, David Singer consults on all aspects of a successful wine program including inventory management, pricing, word-of-mouth advertising, and server education.
Corporate and Private Events
For corporate and private events, Libation Education is an entertaining, educational spin on the traditional wine tasting, and David Singer works closely with event planners to develop programs tailored to their guests’ interests and level of expertise. In addition, David offers consulting services for individuals or event planners seeking the perfect wine and food pairings for a special event.
Some example classes he has taught in the past include:
- Wine Vocabulary 101, or How to Order a Wine You’ll Love: Distinctive features of different types of wine, and how to describe them
- Regional Tasting, or Same Grape, Different Country: The difference “terroir” really makes
- Food and Wine Pairing: How to create the magic of perfect match and avoid the disaster of pairs that clash
- Expensive or Not: A blind tasting of wines from $15 to $50. Is there a difference? How can you tell?
- Does the Glass Matter? When to splurge on those expensive wine glasses – and when not to bother
- Great $15 Bottles and Everyday Drinking Wines
- Spirits Education
Restaurant Client Services
For restaurants, David Singer provides the expertise of a wine director via consulting and server education, without the expense of a full-time in-house specialist. By working with David, restaurant proprietors can:
- Enhance their clients’ experience to generate repeat business and invaluable word-of-mouth advertising
- Build staff product knowledge to increase sales
- Improve pricing and inventory management to maximize profitability
Wine Program Consulting
Proprietors seeking to optimize the return on their wine
program can engage David as a consultant, leveraging
his experience in improving the profitability of programs
at some of the finest restaurants in the world.
A complete wine list diagnosis
- Do your current selections bring out the best in your cuisine?
- What might be added to better complement the food?
What might clash with your cuisine?
- Do you have what your client is looking for?
- What might your clients want that isn’t there?
Are there options to make your list more focused?
- How might the wine list format be improved?
- Can the client find what they’re looking for?
Does it lead clients to the best selections and help staff make recommendations?
Does it make an impression consistent with your image?
Pricing strategies to maximize profit
- What are your pricing structure options?
- What range, median and average price points are
most appropriate for your clientele?
- How might you negotiate better prices from distributors?
Guidance on inventory management
- How might your spoilage/loss be reduced?
- What seasonal variation should you consider?
- How can the current approach to wine storage be improve, e.g., new cellar design, temp control?
The impact of a beverage program on client experience and a restaurant’s bottom line depends on the skill with which staff attends to client needs. To build staff knowledge and improve the standards of wine service, David offers classes tailored to specific restaurants’ needs, based on the wine list and servers’ current level of expertise.
Example classes include:
- Wine Vocabulary: How to know what your client wants
- Correct Wine Service
- Basic Grape differences
- Food and Wine Pairing
- After Dinner Drinks
- Dessert Wine
- Is the Bottle Bad?
How to handle client dissatisfaction, and wine by the glass recovery