Bespoke quote · Bespoke · Floor teams · hotels and restaurants
Wine Training for Hospitality in Granada
Turning service into profitability through experience.
— Experiences
Strategic, experiential training for HORECA floor teams: menu engineering, floor selling, contemporary service and liquid culture. Knowledge that turns into profitability.
HORECA training means in-person, on-site courses for the floor teams of restaurants, hotels, coffee shops and hospitality groups. There are five open programs —Introduction to the world of wine (10 h), Coffee in hospitality (8 h), The waiter who sells (8 h), Floor service and guest experience (8 h) and Drinks in restaurants and bars (8 h)— plus bespoke training built around each venue's own wine list and team. Every quote is tailored to the establishment's needs.
«Excellence is not an act, it is a habit. And in the HORECA sector, the team's knowledge is the most profitable asset of any business.»
With more than two decades leading service direction and specialised training, I have learned that theory without practice is sterile. I don't believe in canned courses or blackboard lectures: my methodology is experiential, participative and 100% useful —real floor dynamics, role-play, guest psychology and technical product management.
I train floor teams not only to deliver impeccable service, but to become ambassadors of the gastronomic experience and catalysts of the sale.
High-performance training programs
01
Introduction to the world of wine
Knowledge · Tasting · Service · Cellar management
10 hours · In person
A course designed for waiters, head waiters, owners, professionals and advanced enthusiasts who need to understand wine in order to recommend it, serve it, sell it and, above all, enjoy it better.
Learning by Doing: Most of the course is spent working directly with wines, glasses, bottles, service situations and real cases.
02
Coffee in hospitality
Espresso · Milk · Menu · Service
8 hours · In person
You don't need to become a competition barista: you need to know how to prepare and serve a professional coffee. A course for waiters, coffee shops, restaurants, hotels and hospitality owners.
Learning by Doing: Grind, dose, extract, taste, correct, texture the milk and serve.
03
The waiter who sells
Up-selling and cross-selling techniques in hospitality
8 hours · In person
Selling more doesn't mean pressuring the guest: it means knowing the product better, listening, spotting opportunities and recommending at the right moment. Aimed at waiters, head waiters, owners and managers.
Learning by Doing: Role plays with real situations: the undecided guest · a couple · a group · a tourist · a regular · a demanding guest · a complaint · the after-dinner talk.
04
Floor service and guest experience
From correct service to a memorable experience
8 hours · In person
A course for professionals who want to improve service quality and learn to manage the small details that make the difference.
Learning by Doing: Full simulation of a service: arrival → welcome → order → service → selling → incident → farewell.
05
Drinks in restaurants and bars
Beer · Vermouth · Spirits · Cocktails
8 hours · In person
Cross-cutting training for waiters and professionals who need to know and sell the main drinks of a modern establishment better.
Learning by Doing: Tasting, service, preparation and sales simulations.
All courses are adaptable and customisable to your establishment's needs.
Bespoke training for companies
Beyond the open courses, we develop specific training for restaurants, hotels, coffee shops and hospitality groups. Some possibilities:
Wine training for floor teams
Training tailored to the establishment's own wine list.
Coffee training
Specific training for coffee shops, restaurants and hotels.
Drinks list design and profitability
Analysis of the offer, prices, margins and rotation.
Floor team training
Service, protocol, communication and guest experience.
Sales techniques for hospitality
Up-selling, cross-selling and raising the average ticket.
Product training
Wine, beer, vermouth, spirits, coffee and gastronomic products.
Why choose my methodology?
- 0120 years of real experience: I know the sector's problems because I have lived and solved them from within.
- 02In-situ, active training: dynamic workshops where the team practises, makes mistakes and corrects in a controlled environment.
- 03Return on investment (ROI): motivated teams mean fewer breakages, better stock rotation and higher revenue per table.
Frequently asked questions
What people ask before booking: Wine Training for Hospitality in Granada
Which wine and hospitality courses do you run?
- Five in-person programs: Introduction to the world of wine (10 hours), Coffee in hospitality (8 hours), The waiter who sells —up-selling and cross-selling— (8 hours), Floor service and guest experience (8 hours) and Drinks in restaurants and bars: beer, vermouth, spirits and cocktails (8 hours).
Is the training at my venue or do we travel?
- The training is on site, with your own floor team, in your own establishment. We work with your glasses, your bottles and your real service situations.
Who is it for?
- Waiters, head waiters, owners and managers of restaurants, hotels, coffee shops and hospitality groups. The wine course is also open to professionals and advanced enthusiasts.
Can it be tailored to my restaurant's wine list?
- Yes. Beyond the open courses I develop specific training: wine training on the establishment's own list, coffee training, drinks list design and profitability —offer, prices, margins and rotation—, floor team training, sales techniques and product training.
What is the methodology?
- Learning by doing: no blackboard lectures. We work with real floor dynamics, role-play with typical guests, guest psychology and technical product management, in a controlled environment where the team practises, makes mistakes and corrects.
How much does the training cost?
- Quotes are bespoke, because the programs adapt to the needs and size of each establishment. The usual starting point is a training audit to see what the team actually needs.
What does the business get out of it?
- The focus is return on investment: a motivated, trained team means fewer breakages, better stock rotation and higher revenue per table. Training is not a floor expense, it is a margin lever.
Keep reading: Wine Tastings in Granada, Wine Tasting at Home in Granada, Wine Tourism and Winery Visits from Granada. More frequently asked questions about the tastings · Request a quote for a tasting in Granada
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