PROVINUM PROFESSIONAL

(120 Mins)

Maximize Your Wine Revenue

The Corkcage Killer: Turn Bring your own bottle (BYOB) diners and wine phobic staff into profit centres.

Limited to 20 exclusive seats per session.

Are You Running a Restaurant, Or Just a Free Venue for BYOB?

Most premium Chinese restaurants and fine dining outlets make their money on food while completely missing out on high-margin wine sales. Do you find yourself:

Watching banquet tables of 10 Pax spend RM1,500 on food, only to bring 6 bottles of their own vintage spirits or Grand Cru?

Charging a measly RM50 corkage fee while they squat on your valuable real estate for 3 hours?

Losing thousands in potential revenue every single weekend?

It’s time to move from surviving on food margins to thriving on beverage profits.

Built for Premium Malaysian Dining Venues

WhatsApp 019-230 3026

Restaurant Owner

Master the art of asset management. Learn how to optimize your real estate and treat your wine list as a high-yield investment tool.

Restaurant Manager

Shift from operational management to revenue driving. Discover how a few simple tweaks to your menu can instantly increase your average guest check.

Head Sommelier

Upgrade your team’s confidence. Turn your frontline staff into your best salespeople by eliminating their fear of upselling premium bottles.

Chinese Banquet

Eliminate the "BYOB Culture." Learn how to effortlessly pitch house-listed selections that pair perfectly with premium local and Cantonese menus.

Strategic Partner

We’re teaming up with 3nity (M) Sdn Bhd! This exciting partnership connects our two professional communities to bring you a truly unique training experience. By blending 3nity’s exceptional wine selection with our revenue mastery strategies, we are redefining what it means to deliver world-class wine service.

The 2-Hour ProVinum Professional Agenda

01.

The Revenue Shift

The Shock Graphic Breakdown. See the real math between a standard RM1,500 food bill versus an RM3,500 bill driven by 3 premium house bottles. Learn the asset management shift to maximize floor space returns.

02.

Confidence Over Fear

Attitude changes to skyrocket revenue. Give your service staff the practical wine tasting skills and essential food-and-wine matching knowledge they need to pitch your own menu with pride.

03.

The 10% Strategy

Implementing immediate, actionable floor tactics to confidently drive up your revenue by 10% per guest check without alienating your regular diners.

Meet Your Trainer:

Chris Low

30 Years of Global Mastery. Chris Low is a highly respected figure in the hospitality sector across Bordeaux, Champagne, and SE Asia. From sommelier and restaurateur to senior consultant, he brings unrivaled real-world experience to every session. As the Managing Director of SWAG Consultancy, Chris moves beyond theory to teach the social strategy of wine used by elite professionals at the highest levels of global business.

TESTIMONIALS

What Our Clients Say

Rachel | Restaurant Manager

"Before the training, I lacked the confidence to engage guests about wine. After just 2 days, I can explain grape varieties, texture, and tasting notes, even without tasting. I now upsell with full confidence."

Fly | Bar Operations Manager

"My knowledge was limited to opening and serving. This training opened my eyes to grape varieties, Old and New World wines, and winemaking processes like fermentation and batonnage. I can now explain wine professionally to any guest."

Common Questions

Our staff is too busy; can they learn anything in 2 hours?

Yes. This 2-hour training cuts out academic jargon and delivers strict, immediately actionable floor tactics that your team can apply to drive sales during their very next shift.

Does this training apply to heavy Chinese banquet operations?

Absolutely. We specifically address the high-net-worth Malaysian dining culture, showing you how to elegantly navigate corkage and pivot BYOB diners toward house inventories.

Is there a full development package available after this 2-hour workshop?

This 2-hour workshop stands alone as an immediate tool for your leadership team. If you wish to implement full-scale staff transformation programs, we will outline the onboarding steps at the end of the session.