In the world of superyachts, where precision and efficiency are paramount, managing a dynamic and constantly moving wine inventory presents a unique challenge.
Unlike restaurants and other catering establishments, Superyachts often have different dynamics and scenarios that need to be correctly addressed when managing your inventory. Two common scenarios are:
- Having wine for the boss VS wine for guests/charter. Keeping a separate location for these wines makes it easier for inventory management and reduces the risks of mistakes.
- Not having enough storage for all the wine in one area. This is extremely common, especially on board sailing yachts. Work on keeping wines in separate locations based on countries, regions of Varieties so that you don't have the same type of wine in different locations. Choose the locations based on their size and storage conditions such that the most expensive bottles of wine should be kept in the best possible storage conditions. Fast-moving items should be kept in locations that have the easiest access
Once the locations and storage areas have been established the following strategies will help you remain in full control of your wines & spirits.
Utilize Technology: Implementing a digital wine inventory management system can be a game-changer for superyacht crew. Cloud-based platforms or specialized apps can help track inventory levels, update stock in real-time, and provide easy access to information, even when the yacht is in motion. Whilst there are different apps and systems, we find that the most commonly used are Boxhero, Sortly, or Smartsheet applications.
We have also heard of the Crystal IOS app technology & IDEA , however we have not tested these out ourselves.
Barcode and RFID Technology: Streamline the inventory process by incorporating barcode or RFID technology (Radio-frequency identification). Assigning unique identifiers to each bottle allows for quick and accurate scanning, reducing the margin for errors and ensuring that the crew can efficiently manage the inventory during port calls or while cruising. Don't forget to make sure that different vintages get allocated different codes.
Categorize and Organize: Create a systematic approach to categorize wines based on factors such as region, grape variety, and vintage. Organize the cellar/s in a way that makes it easy for crew members to locate specific bottles swiftly. This level of organization is crucial, especially when dealing with a large and diverse wine collections and a high turnover of crew. Use wine tags on bottles to make is easier to find that bottle of wine half-way through service.
Regular Audits and Stocktaking: Conduct regular audits and stocktaking sessions to verify the accuracy of the inventory. Set a schedule for these sessions, taking into account the yacht's itinerary and ensuring that the crew has the time and resources to perform thorough checks without disrupting guest experiences. Whilst a pre-season and post season stock take would be the bare minimum, we understand that during the busy season, getting a stock take done sounds like a crazy task. In this case, we suggest attacking sections of the stock area by area , where a different area/storage compartment is dealt with every day or week.
Collaborate with Suppliers: Maintain open communication with wine suppliers to receive timely updates on new releases, availability, and any changes to the wine selection. Establishing strong relationships with suppliers allows the crew to adapt the inventory to evolving tastes and preferences while the yacht is on the move. If you trust them, ask them for advice, such as when the new vintages are released or how long you can serve the vintages you have. Most provisioners are ready to help and provide great advice. Use them.
Secure Storage Solutions: Invest in secure and reliable storage solutions for the onboard cellar. The constant movement of the yacht demands robust storage options to prevent breakages and spoilage. Consider specialized wine racks or storage units designed for maritime use to ensure the safety of the precious cargo.
Training and Documentation: Train crew members on the proper use of the inventory management system. Create comprehensive documentation (manuals) that outlines procedures for logging new acquisitions, removing items, and updating the system. Regular training sessions and refresher courses can help maintain a high level of proficiency among the crew.
Emergency Protocols: Develop emergency protocols for unforeseen events such as rough seas or sudden changes in climate that could impact the condition of the wine. Implementing measures to secure and protect the inventory during such situations is crucial for preserving the quality of the wine. This could also mean that regular checks on temperature & humidity are done to storage areas every couple of weeks. Finding out that the temperature of a storage area has shot up for the past several weeks may mean that all the wine has been cooked (gone bad) and can be a very costly situation.
Creating an effective wine inventory management system for a constantly moving superyacht requires a combination of technology, organization, collaboration, and preparedness. By leveraging digital tools, embracing technology, maintaining strong supplier relationships, and training the crew effectively, superyachts can navigate the seas of fine wine with confidence, ensuring that every bottle served is a testament to your commitment to excellence in luxury service on board.
