Crafted from years of experience by executive sommelier and CEO of Culinary Wine Institute, Kirsten Henry Fox, The Profitable Wine List: Three Steps to Quickly & Easily Increase Wine Sales walks casual restaurant owners through every step to create a wine list, deliver quality wine products, and train staff to sell wine with true knowledge and gusto. Fox’s work has helped hundreds of restaurateurs increase their wine profits by as much as 119%, proof that a refined, themed wine list isn’t reserved for fine dining. This new book exposes the author’s powerful 3-step system to success.

Park City, UT -- (SBWire) -- 04/29/2015 --Every night, millions of Americans sit down in casual and independent restaurants to connect with family and friends to make memories that can last a lifetime. But, as most will attest to, the average, casual independent restaurant's wine list is far from inspiring. It can also be a money and energy sucker for the establishment, too.

As CEO of Culinary Wine Institute, Kirsten Henry Fox has spent years teaching casual restaurateurs how to ditch their wine list's random pricing, mismatched theming and unknowledgeable staff – transforming their wine products into a powerful bottom-line booster that actually glugs a healthy profit.

Fox's three-step system is now being showcased in her upcoming book – The Profitable Wine List: Three Steps to Quickly & Easily Increase Wine Sales.

Synopsis:

If you are thinking of starting or are in the middle of running a casual to mid-level restaurant, there are some simple ways to maximize your ability to make money from your wine list. Until now, wine discussion has centered on high-end restaurants, sommeliers, and how you should strive for the pinnacle of wine lists and service for your guests.

Overkill for so many great, casual restaurants.

The book is a resource for the independent, hard-working restaurateur or manager who needs a framework, a system, a path that keeps wine from sucking energy and money down the drain. Discover how to create a wine list, implement server training, and establish the foundation for serving wines in your restaurant. Find resources, some free and some low-cost, that will assist you in taking control of this profit center.

You don't need to be a sommelier. You just need simple, easy-to-use steps to get this rolling. Start here.

"The raw truth is that most people opening restaurants are either chefs or business people, putting the food first and leaving the wine as something of an afterthought," explains Fox, who admits to spending as much time talking and thinking about wine as fifteen year olds spend texting. "It often starts with a wine list that is randomly ordered and priced, and continues with servers that are tasked with selling products they don't understand causing small restaurants to lose thousands each year."

"This book reverses it all – turning wine products into something of a profit machine," continues Fox. "It's about taking control of the wine list, making it truly unique to each establishment and training staff to sell with both knowledge and passion. My clients have seen increased profits from wine ranging from 25% to over 119%. I've shared stories in the book where a well-crafted wine list made the difference between a restaurant becoming a thriving business, or being forced to lock its doors for good."

The Profitable Wine List: Three Steps to Quickly & Easily Increase Wine Sales is due to be published on May 1st, 2015 in paperback and on Kindle.

Pre-orders are being accepted now: http://www.culinarywineinstitute.com/buy-the-book.html

About Kirsten Henry Fox
Kirsten Henry Fox, executive sommelier and wine educator, has a passion for creating connections between people. As she developed her first wine education company, Fox School of Wine, her students repeatedly gave her stories of mishandled wine at restaurants. She remembered herself being a young server and how intimidated she was when someone would mention wine at her tables. Eventually she founded the Culinary Wine Institute, dedicated to partnering with restaurants to increase customer satisfaction, server confidence and profitability in connection with their wine programs. Her free resources, book, and online sales training have helped 100s of independent restaurants gain traction in the often confusing world of wine.