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ADV Somm 2022: Service + Tasting > Service + Business of the Somm > Flashcards

Service + Business of the Somm Flashcards

1
Q

What is the ideal serving temperature for a light bodied white wine?

A

45 - 50° F

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2
Q

What is the ideal serving temperature for a full bodied white wine?

A

50 to 55°

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3
Q

What is the ideal serving temperature for a sweet white wine?

A

43 to 47°

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4
Q

What is the ideal serving temperature for rosé and for light bodied red wine?

A

50 to 55°

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5
Q

What is the ideal serving temperature for a medium bodied red wine?

A

55 to 58°

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6
Q

What is the ideal serving temperature for a full bodied red wine?

A

59 to 64°

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7
Q

What is the ideal serving temperature for a Port?

A

Tawny Port is best between 54 and 61 degrees. Ruby Port is served warmer, at 64 to 68°

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8
Q

What is the ideal serving temperature for a Vin Santo?

A

54 to 61°

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9
Q

What is the ideal serving temperature for a sparkling white/Champagne?

A

45 to 50°, but Vintage Champagne typically a little bit warmer at about 50°

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10
Q

What is the markup?

A

percentage increase between the cost of goods and the selling price
[simply, percentage x cost of good]

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11
Q

What is the equation to determine the markup percentage?

A

Gross Profit/Initial Cost x 100 = Markup Percentage

aka we’re making this much money on it - divide that by the initial cost. Then times it all by 100.

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12
Q

How do you calculate your COGS?

A

Take the starting inventory number.
Add the total of purchases of that period.
Subtract the ending inventory.

Starting inventory value + Cost of all Good Purchased - Ending Inventory Value = COGS

Take that number and divide by sales

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13
Q

Besides sales, what other factors influence your COGS?

A

Waste
Over-pours
Breakage
Spillage
Complementary pours
Inventory errors

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14
Q

What are “burdened COGS”?

A

Relevant costs such as labor, glassware, preservation systems, and storage space are included.

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15
Q

Why are “burdened COGS” helpful?

A

It is important to understand the profitability of an item. IE if we’re pouring something by Coravin, we should factor how much it costs to maintain cartridges, the Coravin itself, etc.

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16
Q

What is the Gross Profit?

A

The difference between revenue from a sale and the cost of that sale.

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17
Q

What are margin dollars or contribution margin?

A

Fancy ways to say… gross profit

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18
Q

How do you determine your Profit Margin?

A

Gross Profit/Total Revenue x 100 = Profit Margin Percentage

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19
Q

Why do restaurants have high gross margins in beverage programs?

A

To pay for:
High overhead
Inventory
Glassware
Polishing
Breakage
Balance labor and other costs

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20
Q

Why is it important to set a specific margin goal?

A

Communicates expectations
Aids in budgeting
Provides guidance for creating a list

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21
Q

How is the profit margin expressed?

A

PERCENTAGE

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22
Q

What is the average cost of wine in a restaurant? What would it be smart to target for and why?

A

36% is the average, but targeting for 33% will aid in absorbing theft, breakage, and loss

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23
Q

Why is it important to look at both profit margin and gross profit?

A

Wine 1 might sell for a 66.6% margin while Wine 2 only goes for 57%, but if Wine 2 brings in $40 vs Wine 1’s $20, then that wine is important to the bottom line

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24
Q

What is a P&L?

A

Profit and Loss Statement
Considers income and expenses over weeks, months or year to determine overall profitability and trends

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25
Q

What is a balance sheet?

A

A statement of financial position at a moment in time

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26
Q

What is a general ledger?

A

a record of every transaction in a category, listed by date and time

27
Q

What is a control state?

A

The government controls the entire system, from importing to distribution. All sell to the state and retailers can only buy from the state.

28
Q

What is a Blue Law?

A

Laws that limit certain activities such as sales of alcohol on Sundays

29
Q

What are Tied-House Laws?

A

Exist on both federal and state levels, laws that prevent individual retailers from being dominated by a single producer

30
Q

What kind of things might be illegal with Tied-House Laws?

A
  • providing cash rebates or bonuses
  • provide goods or services of value for free
  • compensation for advetising
  • free travel
31
Q

What are Dram Shop Laws?

A

aka social host liability laws. These vary, but generally dictate hours establishments are allowed to sell, the illegality of serving intoxicated guests, etc

32
Q

What is the “Free On Board” price?

A

Basically, for both imported and domestic… the price at which the producer sells to the import/distributor company that factors all costs

33
Q

What does “ex-cellar” price mean?

A

The price of the wine when sold directly from the producer, exluding shipping costs. Can reference buying through the winery rather than through negotiant or broker
*domestically, FOB and Ex-cellar are used interchangeably

34
Q

What does “laid-in” price mean?

A

Cost of the wine + additional charges from shipping, taxes

ie $10 + $1 Shipping/Taxes = $11 Laid-in price

35
Q

What is the role of a broker?

A

They are representatives for the winery. They do not carry inventory, they just work with distributors to arrange sale and shipment and get paid commission

36
Q

What is channel pricing?

A

Pricing specific to the type of license such as on or off premise
Ex: BTG pricing or “stack” pricing

37
Q

What is “dry transport”?

A

The most cost effective - but riskiest way - to ship. A non-refrigerated container. Which is why they’ll usually arrive in fall or spring when it has a better bet of surviving

38
Q

What might the difference in cost be between a wine being shipping via dry transport or with a temp controlled container?

A

50 to 75 cents per bottle

39
Q

In setting where state law requires consistent pricing by channel and volume, what are some ways to lower bottle cost?

A
  • Negotiate a lower split case fee, or no fee at all
  • Order larger quantities of fast movers for a discount
  • multiple case discounts
  • negotiate volume discounts based on multi-SKU orders
  • take advantage of close-out deals
40
Q

What type of accounting does the IRS mandate?

A

Accural Accounting

41
Q

What is the variance?

A

The difference between the documented inventory and what is actually existing in the cellar

42
Q

What factors can contribute to variance?

A
  • cash goes in register but a sale isn’t recorded
  • offering tastes but not recording them
  • over-pours
  • complimentary pours
  • spoilage
  • breakage
  • theft
43
Q

What can you do to mitigate variances?

A
  • train staff on pours
  • have a system for ringing in tastes and complementary pours
  • use glasses with pour markers or use pour cylinders
44
Q

What are common inventory mistakes that result in variances?

A
  • Miscounts
  • missing rows or racks in storage
  • not opening boxes to verify contents
  • mistaking 6-packs for cases or magnums for 750s
  • forgetting to add new items to the inventory list
45
Q

What are some different training methods?

A

Shadowing
Role-playing
Guided activities
Short-term apprenticeship
External classes

46
Q

What are some upsides to digital lists? Downsides?

A

Upsides: automatic updates - changes in real time, eliminate time and waste, search functions, detail on bottles, alleviate the need for a somm on site

Downsides: can be confusing or harder to use than a list, guests might not like them, reduces staff interaction, costs for software and devices can be high, theft, maintenance

47
Q

3 types of cork closures?

A

Natural

Synthetic - plastic compounds. Reduced risk of TCA.

Grainy/Agglomerate - made from particles of the cork process; not intended for long storage. Max shelf life 2 years

48
Q

What is that glass closure called?

A

Vino-lok
Vinoseal
Pros: re-usable, environmentally friendly
Cons: expensive, ineffective for aging wine

49
Q

Wine preservation systems for still wines?

A

Vinloq
Coravin
EuroCave Vin au Verre Preserver & Dispenser

50
Q

Wine preservation systems for sparkling wines?

A

Coravin Sparkling Wine Preservation System

Perlage

PODBAR+ (still and sparkling, up to 21 days)

51
Q

Different types of beverage inventory programs?

A

Binwise
Bevager
Accubar
Barkeep

52
Q

Brands of wine glassware?

A

Riedel
Spotzle
Spieglau

53
Q

Quarter Bottle/Piccolo

A

187ml
6.32oz

54
Q

1 ounce is equal to _______ milliliters?

A

29.5735

55
Q

Demi/Half Bottle

A

375ml
12.6803 oz

56
Q

Standard Bottle

A

750 ml
25.4 oz

57
Q

Magnum

A

1500 ml
2 bottles
50.8 oz

58
Q

Jeroboam

A

3L
4 bottles

59
Q

Rehoboam

A

4.5 liters
6 bottles

60
Q

Methuselah

A

6 liters
8 bottles

61
Q

Salmanazar

A

9 liters
12 bottles

62
Q

Balthazar

A

12 liters
16 bottles

63
Q

Nebuchadnezzar

A

15 liters
20 bottles

64
Q

Solomon

A

18 liters
24 bottles

ADV Somm 2022: Service + Tasting (20 decks)

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