THE

Vision, Goals, & Service Options

www.BombSomm.com

Zach Padilla

BOMB SOMMELIERLLC

OUR VISIONObjective

Misson

Overall Vision

BombSomm provides a number of services foreducating your staff about wine, growing your business,and increasing sales. Every company faces a diverseand evolving set of challenges. BombSomm will assessyour unique collection of needs and develop a strategyfor increasing your net sales.

BombSomm will educate the people you most entrustwith representing your business. We will show your teamhow to sell, serve, and talk about wine with passion,care, and understanding. In addition to raising companysales, we will teach your wait­staff how to put money intheir pockets by being more attentive and conscientiousservers.

We are all aware that there is both an art and a scienceto wine. The same is true for wine sales. Some peopleenjoy the presentation, and others enjoy the financialgain. Our wine experts at The Bomb Sommelier have atrue appreciation for each. Over the course of the nextfew years we will join leaders in the business communityof Teton Valley in illuminating the unparalleled caliber ofthe dining and hospitality experience that penetrates allstrata of our small but robust community. We want toleave a certain impression on the visitors to JacksonHole.

3 Goals:BombSomm Knows How to Make a Difference

1. Increase Sales2. Educate Staff

3. Elevate Customer SatisfactionBombSomm will teach your staff product knowledge, food pairingsuggestions created specifically for your menu, tableside manner, andhow to up­sell.

Our Goal Here Is Simple: Raise Net ProfitDo not let classic challenges become debilitating to your business.Hurdles include: turnover, inexperience, knowledge base, customerrelations, 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 Associationthere are four broad food attitude segments among today’s restaurant patrons:• Adventurous diners are consumers who are most enthusiasticabout trying new types of food and ingredients. They are frequent dinerswho are “upscale,” educated and more likely to live in urban areas.• Traditional diners are the least experimental and tend to live insmaller cities. They are often older, less frequent patrons who enjoycomfort foods.• Health­conscious diners are more concerned about what they eatwhen dining out. They make food choices based on health concerns aswell as specialized diets such as vegetarian, kosher and high protein/lowcarbohydrate.• Carefree diners are the opposite of health­conscious diners andwant to forget about eating healthy. These consumers are typically malesunder the age of 50.

ASK YOURSELF:Are your servers prepared to identify and adjust theirselling strategy to suit distinct customer segments?How much time does your staff waste trying to find theright answers to basic questions?Does your staff use keywords to help up­sell specificproducts?Is your focus by the glass or by the bottle?Does your team know how to sell the perfect pairing orwhen 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 OPTIONSScholar's Package

Formal Staff Training ~ $35/Person/DayThis program offering is the most intensive. We recommendPackage 1 for the most consistent results. Along with eachgeneralized wine topic, there is a corresponding componentrelating directly to sales. Package 1 teaches staff from beginningto end, how to sell more wine, serve it correctly, and talk aboutwine with confidenceClass 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 Grapes3. Advanced Component Tasting – in this course we’re

going to look at common flavors in a wine and where they mightcome fromDay 2:

1. Food and Wine Pairing – very basic but can be used todescribe specific food items on your menu. Also, when I teach thistopic it’s important to teach the idea of 1+1=3, but also teachingthat it’s all about the customer and how to reach a balancebetween the two.

2. Old vs New World Wines and Blind Tasting – this iswhere we get a chance to practice what we’ve been talking aboutfor 2 days. How does your staff utilize what’s been taught?b. Class Level 2: Wine Around the World (Regional Classes)c. Class Level 3: Advanced Grapes (Varietal Classes)

BombSomm will visit your place of business and initiate aroundtable discussion with employees, addressing the questionsand concerns of your individual employees. Package 2. Timing isflexible and lessons are more organic.d. Regular Wine Tastingse. Open Discussionf. Getting them Excited and Making them More Efficient

Basic Wine Trainining ~ $50/Hour

Custom Services ~ $50/HourThis program opens our business up to you. What specificneeds do you have? How can we use our skill and knowledgeto 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, andthe 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 numberof problems that you some consulting with. You may just needsomeone with a experience and diverse background inhospitality answer you or your staff’s questions. There is nolimit to our scope of service.

Wine Bootcamp

Artisan's Package