The Bomb Sommelier LLC Service Options

THE

BOMB SOMMELIER Vision, Goals, & Service Options

LLC

Zach Padilla www.BombSomm.com

OUR VISION Objective

BombSomm provides a number of services for educating your staff about wine, growing your business, and increasing sales. Every company faces a diverse and evolving set of challenges. BombSomm will assess your unique collection of needs and develop a strategy for increasing your net sales.

Misson

BombSomm will educate the people you most entrust with representing your business. We will show your team how to sell, serve, and talk about wine with passion, care, and understanding. In addition to raising company sales, we will teach your wait足staff how to put money in their pockets by being more attentive and conscientious servers.

Overall Vision

We are all aware that there is both an art and a science to wine. The same is true for wine sales. Some people enjoy the presentation, and others enjoy the financial gain. Our wine experts at The Bomb Sommelier have a true appreciation for each. Over the course of the next few years we will join leaders in the business community of Teton Valley in illuminating the unparalleled caliber of the dining and hospitality experience that penetrates all strata of our small but robust community. We want to leave a certain impression on the visitors to Jackson Hole.

3 Goals:

BombSomm Knows How to Make a Difference

1. Increase Sales 2. Educate Staff 3. Elevate Customer Satisfaction BombSomm will teach your staff product knowledge, food pairing suggestions created specifically for your menu, tableside manner, and how to up­sell.

Our Goal Here Is Simple: Raise Net Profit

Do not let classic challenges become debilitating to your business.

Hurdles include: turnover, inexperience, knowledge base, customer relations, staff relations, reward programs, extensive beverage menus,

We will make your staff "Sellers", not just "Order­Takers"

According to a study by C&R Research for the National Restaurant Association there are four broad food attitude segments among today’s restaurant patrons: • Adventurous diners are consumers who are most enthusiastic about trying new types of food and ingredients. They are frequent diners who are “upscale,” educated and more likely to live in urban areas.

• Traditional diners are the least experimental and tend to live in smaller cities. They are often older, less frequent patrons who enjoy comfort foods.

• Health­conscious diners are more concerned about what they eat when dining out. They make food choices based on health concerns as well as specialized diets such as vegetarian, kosher and high protein/low carbohydrate.

• Carefree diners are the opposite of health­conscious diners and want to forget about eating healthy. These consumers are typically males under the age of 50.

ASK YOURSELF: Are your servers prepared to identify and adjust their selling strategy to suit distinct customer segments?

How much time does your staff waste trying to find the right answers to basic questions?

Does your staff use keywords to help up足sell specific products?

Is your focus by the glass or by the bottle?

Does your team know how to sell the perfect pairing or when to avoid a disaster pairing?

Can all of your servers properly open a bottle of wine?

How many servers aptly navigate your wine menu?

Am I losing money because of missed opportunities?

SERVICE OPTIONS Scholar's Package

Formal Staff Training ~ $35/Person/Day

This program offering is the most intensive. We recommend Package 1 for the most consistent results. Along with each generalized wine topic, there is a corresponding component relating directly to sales. Package 1 teaches staff from beginning to end, how to sell more wine, serve it correctly, and talk about wine with confidence

Class Level 1: Basic Wine Comprehension: Day 1: 1. How wine is made? How do we taste and serve?

2. Basic Component Tasting (What makes a balanced wine and what are we looking for in flavors?) Top 6 Noble Grapes 3. Advanced Component Tasting – in this course we’re going to look at common flavors in a wine and where they might come from Day 2: 1. Food and Wine Pairing – very basic but can be used to describe specific food items on your menu. Also, when I teach this topic it’s important to teach the idea of 1+1=3, but also teaching that it’s all about the customer and how to reach a balance between the two.

2. Old vs New World Wines and Blind Tasting – this is where we get a chance to practice what we’ve been talking about for 2 days. How does your staff utilize what’s been taught? b. c.

Class Level 2: Wine Around the World (Regional Classes) Class Level 3: Advanced Grapes (Varietal Classes)

Wine Bootcamp

Basic Wine Trainining ~ $50/Hour

BombSomm will visit your place of business and initiate a roundtable discussion with employees, addressing the questions and concerns of your individual employees. Package 2. Timing is flexible and lessons are more organic. d. e. f.

Regular Wine Tastings Open Discussion Getting them Excited and Making them More Efficient

Artisan's Package

Custom Services ~ $50/Hour

This program opens our business up to you. What specific needs do you have? How can we use our skill and knowledge to make your business better than it ever has been?

g. Need a Fresh, Inspiring New Wine List? h. Need a New Way to Encourage Your Team? i.

Sales promotions, and rewards for leadership, etc. i.

Having Problems with Inventory Management? i.

Storage problems are solved here along with control, and the importance of proper storage. j.

What else can I do for you? i.

Name it and we will work it out. You may have a number of problems that you some consulting with. You may just need someone with a experience and diverse background in hospitality answer you or your staff’s questions. There is no limit to our scope of service.