Staff Training

With the current staff shortages in the region and occassional high turnover, we are often scrambling just to have sufficient staff to man the cellar door counter.  In these circumstances staff training becomes difficult and is generally "on the job". It is hard to measure the impact of insufficient staff training but relatively easy to track the success of skilled training sessions on your DTC income. 

Competence in customer service is not something that should be assumed of your staff and even the most extroverted personalities can lack the ability to up-sell and close a deal seamlessly and without undue pressure. Having managed numerous cellar door teams and implemented the training myself, I have utmost confidence that even 1-2 lessons can have a significant and sustained influence on your sales and your workplace culture. My training technique is inclusive but not limited to the following topics:

• Wine Tourism 
• Product knowledge and how to use it
• Culture counts
• Working well as a team
• Representing your brand
• How to up-sell naturally
• Genuine wine club growth
• Food & wine pairing recommendations
• Bringing the Outside in - telling the story of your vineyard and winery
• The pillars of customer service
• Experiential versus transactional selling

Each training module can be tailored to your team's experience and knowledge levels to ensure you gain the most benefit from my coaching. 

$150 per per staff member. Minimum of 6 and maximum of 12 attendees.