The magazine for restaurant owners
Knowledge, research and insight on wine, service and growth, in the language of the restaurant floor, not the lecture hall.
What is customer lifetime value, and how is it tied to wine culture?
One returning customer is worth more than five new ones, and the restaurant's wine culture is the strongest tool for turning one evening into a long relationship.
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Wine growth, the restaurant's next leap
Culinary grew in breadth, wine got stuck in depth. Why wine growth is a new category, and who the wine growth manager, the industry's next role, is.
The premium monster
The market runs to premium and sells pricier to the same few. That's not growth but a glass ceiling. Growth lies in the opposite direction.
Why I put champagne on the menu
One bottle that changes the price perception of the whole wine list, and how it works on you and on the guest.
Stars, workhorses and dogs?
The menu matrix that sorts your wines into four categories, and shows what actually makes you profit.
How they'll remember you
Neurology research explains why wine creates a deeper memory than any other drink, and brings us back to a good moment.
Employee retention as an investment
Why professional development is the strongest retention tool, and how wine knowledge keeps waiters 1.5 times longer.
The fear effect
The guest fears the menu and the waiter fears the guest. That fear costs you 12% of the profit line.
Want this knowledge on your own team too?
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