Seasonal Wine List Plan
Prepare assortment, purchasing, wine by the glass, staff, and weekly metrics before demand peaks.
The downloadable file is in English.
Season planning cannot be improvised during service
When demand rises, any problem with assortment, stock, the wine list or the team is magnified. Preparing for the season avoids stockouts, overbuying and missed opportunities.
Stockouts of key sales-driving wines
Overbuying slow-moving items for fear of running short
A team without a clear sales message to sell more wine
A by-the-glass offer poorly adapted to the climate, food and average spend
What the seasonal plan includes
A 4-week roadmap to enter the season with the wine list, purchasing, wine by the glass and team prepared.
Week 1: assessment
Review sales, dead stock and margin for each item
Identify gaps in the wine list according to the menu and season
Select key sales-driving wines and wines to protect
List items that could be delisted or cleared
Week 2: purchasing
Define target stock for each key wine
Negotiate with suppliers according to real gaps
Avoid catalogue-led purchases that do not fit
Plan alternatives in case of stockouts
Weeks 3-4: activation
Update the front-of-house sales message for each key wine
Design a seasonal by-the-glass offer
Create pairings or key recommendations
Define weekly monitoring metrics
Who the seasonal plan is designed for
- Restaurants on the coast, in the mountains or in tourist areas
- Hotels with clear occupancy peaks
- Fine-dining restaurants changing their menu
- Businesses preparing wine lists for summer, Christmas or events
When to use the seasonal plan
- 4-6 weeks before the high season
- Before changing the menu or wine list
- Before negotiating volume purchases
- After reviewing the previous season's performance
What this resource gives you
Better-prepared sales
The team knows what to recommend and the wine list supports demand.
Fewer stockouts
Target stock for wines that actually move.
More margin
Purchasing is aligned with margin, wine by the glass and stock turnover.
Frequently asked questions
Is it suitable for restaurants without clear seasonality?▾
Yes. You can use it for any quarterly review, menu change or special campaign.
When should I start?▾
Ideally 4-6 weeks before the demand peak, so there is time to negotiate, train and adjust the wine list.
What support does Winerim provide?▾
Winerim shows stock turnover, stock, margin, wine by the glass and opportunity signals to prepare for the season with data.
Related content
Prepare for the season with data, not last-minute pressure
Winerim helps plan purchasing, wine by the glass, stock and recommendations before service gets busy.