Increased wine revenue and margins...these are key objectives for all On Premise operations. However, each On Premise channel has nuances to be resolved or opportunities to take advantage of in order to add value to any wine program.
What about Private Clubs?
As you may know already, Club Managers are often deluged with so many things that solutions need to come to them, rather than them sourcing it out. As a result, unique Private Club challenges often seem to be treated as something to "live with" versus solving.
No question, there are several unique issues that universally impact wine programs at Private Clubs.
Key Challenges Facing Private Clubs who Serve Wine
Scheduling and Closures: Business/city and country clubs have some common issues with some slight differences. The business clubs are usually active during the week, but slow on weekends. The country clubs a little in reverse. Add to that, many clubs are closed at least one day a week in season and often 2 or more days during off season. The result, any bottles offered and sold as wine by the glass (WBTG) are often at risk of going bad. The result is a management decision to limit how many WBTG to offer and at what quality level and cost - a decision that limits wine revenue and margin.
High Expectations. Clubs have a highly discerning clientele of members/guests with some pretty strong expectations of service and flavor. They enjoy good tasting wine and are often extremely favorable revenue generators, so you certainly want to keep them happy. However, these guests may not have set schedules, and want great tasting wine on their own time. Because it's hard to know when these guests will want a nice quality glass of wine, having fresh tasting bottles ready to pour at any time is a real challenge.
By the Glass Consumption. Given the wide variety of guests and circumstances - work related meal, networking meet up, family dinner, or other occasions - many guests who love great tasting wine may not want or need a full bottle. To deal with this, it's best to have both a wide offering of wines by the glass, as well as an effective "wine take home" program and tools.
A Solution for Private Clubs to Offer Great Tasting Wine
Your WBTG list is always finite, and if your guest wants a specific glass, you can encourage the customer to a full bottle of their preferred wine. By assuring the guest you will preserve the fresh taste using Silvadore and they can take the bottle home to be enjoyed again on another occasion. Using Silvadore to preserve open bottles of wine for guests to take home can rocket your wine revenue and margin while giving your guests a great tasting experience at your Club.
Get comfortable at your Private Club using 100% argon wine preservation to save wine and then promptly turn your thoughts to revenue opportunities befitting your food and beverage program. Think higher end food and wine pairings, special wines available for special occasions (Valentines Day, Mothers Day) or special wine themed dinners. As a side benefit - once guests see the club using Silvadore, there may very well be a retail opportunity to sell to members and their guests as a nice memento of their dining experience - especially during the holidays.
The Bottom Line for Private Clubs and Wine Preservation
Using a wine preserver like Silvadore in your Private Club enables you to increase your wine revenue, reduce risks of waste, and really cater to your discerning guests. You can make a difference by offering fresh tasting wine by the glass across many more - and more expensive - wines. And, you can let your guests buy a whole bottle in situations where they don't intend to consume a whole bottle, and still get great value and fresh taste on another occasion. It really is a win/win for both the Club and the guest!
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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...