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CulinaryConnect.com would like to extend it's gratitude and appreciation to the Four Seasons Hotel chain for participating in the "Wine Knowledge is Worth Money" essay contest. Special thanks goes to Mr. Alfons Konrad, VP F & B, for his support in distance learning education.
 Four Seasons Wine Essay Contest
Judged by Anita LaRaia
"Wine Knowledge is Worth Money"
1st Place: Andrew James Falasco, Four Seasons New York
2nd Place: Gisleine Noblet, Four Seasons Dallas
3rd Place: Rommel Barcos, Four Seasons New York
 | Four Seasons Wine Essay Contest 1st Place |
Having been brought up in a European household I have always been influenced and surrounded by good food and wine. Primarily, matching both was of great importance, but what truly caught my eye was the knowledge, history and information behind these.
For thousands of years we have used our natural resources to our benefit, experimenting different approaches as to how we can create alternatives to our diets and meals and acknowledging the various results. It is only through these numerous experiences that we have achieved what we have now; an immense variety of wines and beverages which either accompany our daily meals or are appreciated on their own.
Now, years after my childhood family gatherings, I find myself in a new era of both continuous career and personal growth, working in an international scenario with a diverse number of people. What never changes though is the continuous search for good dining and appreciating more and more the quality and diverse amounts of foods and beverages all linked in with exceptional service. What does make things even more special though, is the ability to match one another, thus acquiring a perfect balance. However, the variety of vintages, years and weather patterns which occur change drastically every wine making each and every one an individual to its region. Only through reading, studying, analyzing and working with these can one perfect ones wine knowledge and appreciate them to their full value.
Working in one of the best Hotels in the world and top in New York, I have no doubt that the expectations brought into this establishment are of the highest ever. My job is not only to meet these but to exceed them in every way possible. Wine knowledge is with out a doubt one of the best tools a hotelier can possess. Working on a daily basis in a restaurant with high demanding guests, it is extremely important to be able to discuss and suggest wines. Not only will this make the guests meal experience well balanced and memorable but unique.
As we all know, fine dining restaurants are not just there to make the guests happy, it is a business that needs to be taken care of. Costs are involved and the revenue created is carefully monitored at all times. Wines and spirits have the largest mark up percentage and greatest profit margin, thus generating the most revenue. If one can up-sell these and at the same time create a memorable dining experience for the guest, one has just about created a perfect scenario for a successful restaurant business. However to reach this, all is left in the hands of the employees. Knowledge and information are the most valuable assets one could ever possess and it is these, along with many other factors, that one needs to generate and increase the overall profitability of a restaurant.
I strongly believe that this wine course will offer me the opportunity to expand once more my knowledge in wines, which will both in short and long term, be benefited by the guests, staff, business and myself.
Andrew James Falasco
Assistant Manager
5757 Restaurant
Four Seasons Hotel New York
| Four Seasons Wine Essay Contest 2nd Place |
Wine knowledge is worth money, each day more and more people are starting to realize the importance of the wine sale in their outlets. Selling wine is the number one way to increase guest check averages. That means more restaurant revenue and more tips for the servers.
Wine makes food taste better. Nothing brings out the flavor of food like a great wine.
Wine knowledgeable servers make every guest's dinning experience a better one…and that means repeat business, brief descriptions of the wine and little facts about the wine maker help you upsale your product.
A guest will be more apt to purchase a U$100.00 Burgundy as opposed to a U$50,00 California Pinot Noir if you can explain the differences in between styles, regions, vintage and grape variatals. Some guests feel embarrassed when ordering wine because they can not pronounce the name, is very important to make them feel comfortable.
The more knowledgeable you are about the wine list, the more you can take charge at the table and influence the bottom line.
When guests can look around a dinning room and see other people enjoying wine with dinner, they feel more confortable about ordering wine.
A little extra work with the wine adds up, for example, selling one glass of the house wine at U$3.25 per glass compared to selling one bottle of a varietal wine at U$ 24.00 per bottle can add up to a difference of over U$9000.00 per year in tips. Selling a typical table for two a couple of glasses of wine at U$3.25 per glass doesn't add up to nearly as much as selling a bottle for U$24.00.
Is very important to keep in mind that we always have something to learn, the food and beverage is a very competitive industry, having a restaurant with knowledgeable staff is going to increase the revenue, make the guests happy and is also going to facilitate for the restaurant to be a successful place.
Gisleine Noblet
Assistant Manager - Cafe
on the Green - Four Seasons Hotel Dallas
| Four Seasons Wine Essay Contest 3rd Place |
Wine connotes a celebration of life, special company, and good food. Its
overall enjoyment
and experience is enhanced by knowing how to select and enjoy a good bottle
of wine.
I want to embark in this unique and intoxicating 24 credited hour on-line
journey through the world of wine. Thus, maximizing Corporate Four Seasons
Hotel profits by creating an exemplary wine list that complements the menu
offerings, be attractively priced, offer an appealing selection, and be
easy for the guest to select from and understand.
I think it's very important for us Food & Beverage Managers to have a
general overview of what's hot and what's not. I believe that the real
challenge is finding the best values or the best wines at
the best price.
I am very much looking forward to delving into this exciting and innovative
course. It's a whole new way to look at the subject and turn into an
enthusiastic connoisseur.
Rommel Barcos (management)
For: Stewarding Dept. at FSNY
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