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So, you like the idea of being a Cognac Restaurant Well, the least expensive way of becoming a Cognac Restaurant is to inform your customers that you are one. You give them a cognac list along with the wine's, stating that you are now a Cognac restaurant and that'll do the trick. And then, why, of course, remember to have a few cognacs in your cave. The trouble with that approach is that if you stick to the three or four big brands, you'll end up nowadays being as much a Cognac Restaurant as the lousiest eatery in a second-rate hotel. So, if that is the case, don't... The, although there are many ways of running a restaurant and being nice and convivial with your customers, there is some common advice for all Cognac Restaurants... In my opinion, the cognac list of a Cognac Restaurant should care to include, at the very least, some offering from the different sub-regions (Borderies, Grande Champagne, etc.). It should also provide clients with tasting notes. Then, of course, the restaurant manager will have to do the necessary to ensure that it is a pleasure to drink cognac in that restaurant.
If you have a professionally selected choice of 12 cognacs -the magic number in our Basic Basket-, with their tasting notes, you are totally entitled to print a beautiful List of Cognacs under the "From Our Cognac Cave" magic mention. Now, in most places, having over 24 different cognacs in your list will set you in a category for your self. At that point, you should display conspicuously the "Cognac Restaurant" sign. You may want to start giving -or selling- to your customers small booklets on cognac history, the Houses, etc. and perhaps even organizing some cognac-related events. Organizing events should be perhaps a decision to take once you start having a consistent record of cognac sales in the restaurant, and taking into account if you have noticed that people start asking for the List of Cognacs more often in the restaurant. Organizing cognac related events is interesting both from the image point of view and as a marketing tool. Arrangements for going to a Cognac Evening, for example, are less than for dinner. People who hadn't visited your restaurant will get to know it through the Cognac Evenings... Of course, try not to forget that being a Cognac Restaurant makes it almost |
compulsory to have in the menu a couple of cognac-flavored
dishes!