Issue link: http://winesandvines.uberflip.com/i/152772
wine marketing room,' or 'I am going to your tasting room, what do you suggest I try?'" At Mount Palomar Winery, the eatery has grown from a simple sideline—a deli-style eatery offering nibbles that would appeal to wine-tasters—into a more prominent piece of overall operations. When new winery ownership came in six years ago, they saw the need for increased food service—not to compete with other winery restaurants, but in order to allow the winery to do some of its own catering for weddings booked at the facility. (It was a smart move; about 45% of the restaurant's sales come from events catered on-site.) Ideal for medium to large sized wineries Benefts Advice for would-be winery restaurateurs "Do not do it because you think it is going to be a fun thing; do it because you think it is going to be a good business deal. You have got to have a plan when you open a winery and a restaurant, or both. It is not easy," offers Steven Thornton, president of Thornton Winery. "Location, location, location. It really is that important," says Jim Carter, founder of South Coast Winery. "An important lesson for profitability is managing food and labor costs unmercifully. Stay on top of them and force changes when you see them getting unbalanced. Work with fewer people working longer hours so that they are all making money for you and themselves," says Ray Falkner, owner of Falkner Winery. "Always ask for feedback, evaluate all comments and feedback from customers, peers and staff alike. Make changes when necessary," notes Kris May, operations director at Mount Palomar Winery. • 170 wine tests per hour • Consolidation of a wide range of tests • Improved laboratory effciency Offering versatility, speed and effciency • Cost savings • Compact bench top analyser • Fully automated analyser • 1 year manufacturer warranty FOOD DIAGNOSTICS Randox Laboratories - US Limited, 515 Industrial Boulevard, Kearneysville, West Virginia, 25430 T +1 304 728 2890 E enquiries@randoxfooddiagnostics.com I www.randoxfooddiagnostics.com Practical Winery v2 - JUL13.indd 1 26/07/2013 10:17 Echoing Henry's comment about winery cooperation, May speculates that competition is not a big part of the winery restaurant scene in Temecula. "I think everybody gets their little share of business," she says. "If visitors like the winery, like the ambiance, they're going to stay there and have lunch, have an appetizer. They are out for the day, they are going to eat somewhere." PWV Elisabeth Deffner has written for the Los Angeles Times, Catholic Digest, and American Way. She resides, and goes wine-tasting, in Southern California. This is her second report in Practical Winery & Vineyard. pr actica l win ery & vin eya r d S EPTE M B ER 20 13 63