Being able to preserve open bottles of wine in your restaurant, wine bar, or country club is a powerful way to increase your wine revenue. How? By offering your guests a wider range of wine varieties and price points in your wine by the glass program, you can increase wine sales and avoid losing money from discarding spoiled wine.
Coravin understands this dynamic well, and I think does a good job communicating how using a wine preservation system in an On Premise environment can help operators increase wine revenue and guest satisfaction.
In fact, this recent sponsored article from Coravin is an excellent piece, and we agree with its premise: expand your wine by the glass offering to increase revenue, and use an effective wine preserver to ensure fresh taste and eliminate waste.
And in the case of Coravin - and Silvadore - using 100% argon as a wine preservation method is the key. As we've written about before, 100% argon is the most effective method to preserve wine due to good science and proper execution.
Check. Check. All good so far.
Where Silvadore and Coravin diverge is in how the argon is delivered into the bottle, and how much it will cost you - in money and staff time - to implement a wine preservation program in your restaurant.
Check out our in depth look comparing Silvadore to Coravin
The key points are:
So while we agree with Coravin's argument for on premise operators to increase wine revenue, we disagree with how to do it. If you are looking for an easy to use, inexpensive wine preserver that uses the same preservation method as Coravin, look no further than Silvadore Wine Preserver.
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