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5 Suggestions on Building your Restaurant Wine Lists for Profits

The best way to squeeze every last cent of profit out of restaurant wine sales to ensure that almost all wine on your wine is primed to sell.

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The best way to squeeze every last cent of profit out of restaurant wine sales to ensure that almost all wine on your wine list is sold. Dead/non-moving stock is a huge opportunity cost and a potential threat to a restaurant’s profitability. Presumably, most wines on a wine list are put on the list because they marry well with the cuisine of that restaurant, because the sommelier would like you try different styles or simply because they taste delicious and do not necessarily need food to be enjoyed.  

Are preservation systems worth the investment?

What should wine lists have that ensure constant sales while offering good variety?

BTN outlines five tips on how you can increase wine list sales at on-premise locations

 

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