TAILORED TRAINING PROGRAM
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Although restaurants are often grouped under the same economic sector – hospitality, in reality, no two restaurants are alike.
They differ in culinary concept, guest profile, price positioning, atmosphere, and, very importantly, in their wine and beverage offering.
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That is why MASOM has developed a Tailored Training Program – a fully customized education designed around the real needs of each client, their menu, wine list, beverage selection, and service team.

What is a Tailored Program?

The Tailored Program is a bespoke training solution for restaurants, hotels, wine bars, and hospitality venues that aim to:

• elevate the quality of wine and beverage service
• increase wine and beverage sales
• empower staff with confidence and practical knowledge
• align the beverage offering with the restaurant’s culinary identity
• Instead of generic theory, the program focuses on your actual business environment and day-to-day service reality.

Core Training Modules

The foundation of the program covers all essential aspects of professional wine service:

• Wine service standards and guest interaction
• Basic understanding of grape varieties and wine styles
• Wine structure and balance
• Food & wine pairing principles
• How to communicate wine to guests, selling through guidance, not pressure

Tailored Modules
Designed for Your Concept In addition to the core training,
the program is custom-built through tailored modules such as:

• Wine list alignment with your menu
  (style balance, pricing logic, gastronomic coherence)
• In-depth explanation of wines from your current selection
  (key characteristics, style, aromas, and how to present them to guests)
• Optimized selection of wines and spirits
  (wine, local and international spirits, aperitifs, digestifs)
• Storytelling & wine selling techniques
  transforming wine descriptions into memorable guest experiences
• Upselling & cross-selling strategies
  (glass vs. bottle, premium labels, tasting menus)
• Wine list structure optimization
  by style, region, or culinary sections for easier guest navigation
• Adapting service to different guest profiles
  (wine enthusiasts, business guests, tourists, casual diners)
• Guided internal tastings with your wines
  practical, hands-on sessions for staff confidence
• Seasonal wine list adjustments
  (summer vs. winter, special menus, events, wine dinners)
• Efficiency & profitability focus
  reducing dead stock, improving turnover, and maximizing margins

How the Program Is Delivered?

• Training is conducted on-site at your venue or at an agreed location
• Duration and intensity are fully adapted to your needs
• Available as one-day, multi-day, or ongoing programs
• Suitable for waitstaff, sommeliers, bar managers, and owners

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[email protected]