|
Workshop
- Whisky for the Hospitality industry.
Where and
when?
At Wild about
Whisky, Auldstone House, Dullstroom, on Wednesday 12 August, 17:30 for
18:00.
Who should
attend?
Anyone in the
restaurant/bar trade who is interested in increasing their bottom line,
and in satisfying their customers’ needs.
Who should not
attend?
Anyone in the
industry who is 100% satisfied that their profits are at a maximum and
feel that their bar menu doesn’t need improving.
If you can
answer the following questions without hesitation you may not need to
attend, but could apply for a position with us!
·
What is a
single malt?
·
What is the
difference between a whisky and a whiskey?
·
What is the
difference between a blend and a blended malt?
·
What is a
bourbon?
·
Into which
categories do the following fit? Bell’s, Jameson’s, Jack Daniel’s,
Glenfiddich, Johnnie Walker Black Label, Laphroaig, Jim Beam, Johnnie
Walker Green Label, Bell’s Special Reserve, Lagavulin, J&B,
Bushmills, Famous Grouse.
·
Which of the
following would you not
recommend as an aperitif? Jameson’s, Laphroaig, Oban.
·
Which of the
following is a smoky whisky? Glenlivet, Jack Daniel’s, Lagavulin.
·
If a diabetic
requests an alcoholic drink, what would you recommend?
·
What
flavourings are added to whisky?
·
What should be
served with whisky – ice, water, a mixer, or nothing?
·
What glass
should you serve a whisky in?
What is the
average profit you would make from a main course – R40, R50, R60? How
much time and effort does it take to prepare and serve? Have you ever
had complaints about your meals, or ever had a meal sent back? Have you
ever had a customer reject a bottle of wine or a beer?
On a good
whisky you could make between R20 and R100 per
tot! It takes around 30 seconds to pour, no preparation time, and to
date we have never received a single complaint nor had a whisky
rejected!
What is the
average shelf life of your unopened wine stock, or your beer stock? With
whisky that doesn’t enter into the equation.
What is the
cost of a 90 minute workshop that could increase your profit margins
substantially with very little effort? For Dullstroom businesses only:
R200 per person, including 4 tastings, some light finger snacks, and
plenty of valuable information.
Can you afford
not to attend?
Should you
wish to attend please contact Steve
Adams or call 083 765 7877 before Friday 31 July.
|
