You can increase your wine revenue through expanded wine by the glass programs (by expanded offerings in both more variety and higher price points), full bottle wine sales, and new and innovative wine promotional opportunities. And you can enable this without having to invest significant capital in a cabinet or device, and without slowing down your critical wait staff by requiring more labor intensive usage with more complicated operating procedures, routine maintenance, and required operating supplies.
For fast paced restaurant, club, wine bar, and tasting room environments, the faster and easier to use option is the Silvadore Wine Preserver.
When Does Using a Coravin Make Sense?
We believe there is a business case for using Coravin in an On Premise environment. Specifically, when you need to pour infrequently sold glasses of wine from very high end bottles. The Coravin is a great way to access special bottles without pulling the cork, allowing you to keep the "open" bottle in your cellar and corked tight until the next pour that might be weeks or months later.
The Coravin is a very effective tool in this scenario. But, when you want to use 100% argon to preserve multiple open bottles, and you need operating and labor efficiency to access multiple bottles quickly and easily, nothing beats argon canisters for efficiency and low cost to execute.
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...