Margin Protector #2: Poor Pours Will Make You Poor
A generous wine pour can feel like good hospitality, but small overpours quickly erode the margin built into your by-the-glass program. The solution isn't less generosity. It's better training, clearer measures and greater consistency.
Margin Protector #1: If You Haven't Costed the Recipe, You Don't Know the Margin
An accurate selling price begins with an accurate cost. Old ingredient prices, poor yield calculations and changing portions can quietly turn a profitable dish on paper into something very different during service.
Margin Protectors: Pricing for Profit Is Only the Beginning
Establishing the correct margin is only the beginning. Without the right systems, controls and regular reviews, profit can quietly disappear a few dollars at a time. Margin Protectors explores how hospitality operators can find those leaks and close them.
The Wine List Metrics Every Venue Should Track
Do not guess it. Know it. Sales reports, product mix reports and wastage records can show exactly how your wine list is performing, where profit is being lost, and how small changes can create substantial results.
The Most Expensive Wine in Your Venue Is the Bottle Already Open
A closed bottle of wine is stock. An open bottle is a countdown. For pubs, clubs and hospitality venues, the by-the-glass list can be one of the strongest profit opportunities in the wine program — but only when every open bottle has a clear purpose, sells through cleanly, and is supported by accurate pours, smart pricing and useful sales data.
Wine List Profitability: Where Small Venues Lose Margin
A practical guide to where small hospitality venues lose wine list margin, including by-the-glass wastage, slow-moving stock, staff training, pricing, supplier deals and list creep.
What Does a Wine List Consultant Do?
A practical guide to what a wine list consultant does, how they review a beverage program, and how small hospitality venues can improve wine sales, margins and staff confidence.