Every year, more than 18 million wine bottles are wasted, and according to the Beverage Information Services, restaurants lose 10-15% of profits due to wine oxidation. The wine menu in most restaurants is on the pricier end because once a bottle is opened, the chances of it surviving in the cellar are pretty thin. However, it can be possible if a business wants to offer a wine & dine experience for their customers on a budget. To help businesses get started, here are some tips from Sommcloud.
Source: https://raog.ca/how-much-wine-do-you-waste/
One of the easiest ways to optimize operations and reduce expenses is by implementing point-of-sale or POS systems. They streamline order processing, inventory management, and financial tracking. With a POS maintenance system, restaurants can improve efficiency and reduce overhead costs. Besides, this also helps keep track of wine inventory. The amount businesses lose on wine oxidation is also reduced.
You can have an industry-leading wine list, but they are a waste until you don’t know how to pair them with the right dishes. You can focus on a range of high-quality dishes that use common ingredients. For instance, a honey-glazed cabbage steak tastes insanely luxurious with a glass of chardonnay or Merlot. Pick organic wines and offer by-the-glass programs so everyone can afford your premium or classic varietals.
Wine is still a luxury in most restaurants because finding top-shelf bottles from authentic sommeliers is no piece of cake. You can try to find vineyards offering timeless yet finely aged wines on your own. Or you can reach out to professionals who can collaborate, offer guidance, and help you find a wine distributor within your budget. Undoubtedly, competitive pricing is enticing, but working with professionals can help you establish an overall value proposition with factors such as customer service, staff training, insightful education library, ordering software, and more.
Lastly, but most importantly, you must have a diverse wine list according to the customer demands. You can always adjust the quantity per serving in your by-the-glass program. Still, it’s essential to accommodate organic wines made from biodynamic methods, lesser-known varietals such as Albariño, Tannat, and Assyrtiko, and low-ABV wines for health-conscious customers.
This was all about offering customers a wine and dine experience on a budget. Undoubtedly, these tips can prove exceptional in improving customer experiences. You can also prioritize wine server training, switch to wine made with organic viticulture and sustainable practices, and serve varietals that capture the unique climate and soil during artisanal winemaking.
Customers can be willing to pay for higher price tags when the wine depicts layers of undertones from citrus and orchard fruits to subtle oak and an influence of creamy texture. The more complex and harmoniously balanced a wine is, the more you can charge for it.
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At Sommcloud, we provide you with a restaurant ready wine list that can stand up to the best in the country. We leverage data, not opinions, to source wines that sell in your region, assuring your wine list is a powerful financial tool.