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.