How many wines should a restaurant list carry? There is no right number, and the number is not the right question. A list of two hundred wines, sixty of which never sell, is worth less than a list of forty that all turn. The only useful question is what share of your list is actually […]
Menu engineering sorts the references on a list along two axes: margin per unit and sales volume. Four quadrants come out of it — stars, high margin and high volume; puzzles, high margin and low volume; plowhorses, low margin and high volume; and dogs, low on both — each calling for a different move. Applied […]
Twelve to eighteen percent of a typical restaurant cellar does not sell in six months. Those bottles tie up capital, take up shelf space, sometimes age past their window, and often end as a write-off. Dead stock is one of the most consistently overlooked lines in beverage profitability, and it is also one of the […]
Cellar inventory is the job nobody wants — repetitive, slow, and a reliable source of argument between the floor and the office. It is also the only exercise that puts a real number on your beverage assets and shows you where the theoretical margin is evaporating. Here is the full method: how often, with what […]
Beverage margin is the most profitable line on most restaurant checks — commonly 65 to 75% gross on wine, 75 to 85% on soft drinks, 80% and above on cocktails and spirits. But that theoretical margin leaks through a hundred small holes: prices set wrong, references that never move, a by-the-glass program nobody steers, a […]
Wine markup is the ratio between the price on your list and what you pay your distributor. It is the central call in your beverage program — too low and you lose the margin that pays for the cellar, too high and you lose the guests who read the list and order a beer. Here […]
Pricing wine by the glass is not a matter of dividing the bottle price. It is the single most profitable arbitrage on your list — a glass pour typically returns 1.5 to 2 times the bottle margin at the same purchase cost, provided your method is sound and your rotation is under control. Here are […]
As 2025 begins, it’s the perfect time to think about ways to simplify the management of your restaurant or wine bar while increasing your sales. At Winevizer, we believe that transitioning to a digital wine menu is a modern and effective solution to meet the needs of your establishment […]
The restaurant and bar sector is facing a notable evolution in its workforce, with a high proportion of students among the workers. In 2024, nearly half of the employees in the Horeca (CHR) were students. While this dynamic brings welcome flexibility, it also poses specific challenges, particularly when it comes to training these young people to talk about the wine list.
The consumption of wine by the glass has become a common practice in restaurants, meeting the expectations of a clientele seeking flexibility and discovery. This trend reflects an evolution in consumption habits, where quality and diversity take precedence over quantity. A response to the new expectations of consumers Offering […]
To optimize the marketing of wines within your establishment, it is essential to design a wine list that reflects the identity of your restaurant while meeting the expectations of your clientele. Here are some recommendations to achieve this : 1. Harmonization with the identity of the establishment 2. Structure and presentation of the wine list […]
The year-end holidays are approaching, bringing an influx of customers to restaurants and bars. Effectively managing your restaurant's wine list during this busy period can become a real challenge. Fortunately, solutions exist to simplify this task while providing a unique experience for your customers. Opt for the wine list […]
The year-end holidays are fast approaching, bringing with them an increased influx in restaurants and bars. This is the perfect time to optimize your wine sales. But how can you stand out and offer a unique experience to your customers? The solution lies in adopting a digital wine menu. Why […]
In the world of restaurants and bars, technological innovation is transforming the customer experience. Among these innovations, the virtual sommelier stands out as an essential tool to enrich your restaurant's wine list. But what exactly is a virtual sommelier? The virtual sommelier: definition A virtual sommelier is a digital solution that guides […]
Today, the customer experience in restaurants is no longer limited to the quality of the dishes. User experience has become paramount, and this is where a digital wine list can really make a difference. Gone are the outdated paper menus, and in comes technology that makes choosing wine easy, interactive, and above all, enjoyable! But […]
