Below is an interesting business article on rising prices in the wine market. If you're a restaurant / bar operator, how do you manage your wine pricing to maintain profitability without reducing the number of glasses your customers consume on premise?
Naturally, there are the usual business management techniques like seeking out promotions and discounts from your distributors. Plus, potentially joining buying groups that increase purchasing power. Or, buying deeper into fewer offerings to capture discounts.
But - have you thought about using an on premise wine preserver to help? By using a wine preserver - like Silvadore Wine Preserver - you can offer more by-the-glass wine options at different price points, expanding the choices available to your customers.
In addition, by using a wine preserver like Silvadore, you can ensure you minimize and wasted profit from discarding days old open bottles of wine.
Here's our favorite quote from the article:
"If you're a one or two-glass of wine person, investing in some good wine-preservation tools (like a wine pump or wine preserver) to keep it fresh for longer is a good option to stretch your favorite bottle,"
The full article, hosted on East This, Not That!, is below. It's a good read for on premise operators looking to manage through this inflationary environment we are all facing:
We know 100% Argon is the best wine preservation method. Both Coravin and Silvadore use 100% Argon to preserve wine. So, which one is the better choice for you to use to preserve wine in your fast paced On Premise environment? Read on...
By using wine preservation, you'll be able to increase wine revenue. Wine preservation as a powerful tool to expand your wine by the glass program. Use wine preservation to increase full bottle wine sales. And a wine preserver is a great marketing and promotional tool. Here's how...