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.
Why Most Wine Training Fails to Increase Sales
Most wine training increases knowledge, but not sales. Discover why the most successful venues train for confidence, guest conversations and commercial outcomes, rather than simply teaching wine facts.
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.
How to Increase Wine Sales in a Restaurant Without Discounting
Practical ways restaurants, bars and pubs can increase wine sales without discounting, including better list structure, staff training, by-the-glass strategy and margin review.
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.