Hospitality businesses rely on alcohol sales to maximize their earnings. They need to use every available tool to their advantage, and these solutions must be high quality to reflect the restaurant’s brand, as well as optimize profitability. Traditionally, wine-by-the-glass programs and lists are difficult to manage, and create waste, which negatively affects the bottom line. Through wine on tap, restaurants have an opportunity to offer wine by the glass as a productive and quality profit center for their business.
1. Target the Adventurous Wine Patrons
Customer tastes are changing, and restaurants are becoming more adventurous to meet their demands. Unfortunately, many by-the-glass programs remain conservative and offer labels and wines customers are already familiar with, rather than taking a risk on largely unknown varietals. In addition to changing palettes, patrons are now embracing an eco-approach to their purchases, preferring to support businesses with green-economy practices they can stand behind. Restaurants are also discovering that a wine-by-the-glass program via bottles is largely inefficient and produces a lot of waste. The solution to meeting these demands is the versatile and turnkey wine on tap.
2. Embrace Efficiency for Higher Quality Wine and Profitability
Wine on tap facilitates a “try before you buy” approach with no risk of the bottle going to waste if the flavor doesn’t agree with the customer. When a bottle is uncorked, the clock starts ticking, and the product is no longer serviceable after just a few days. Wine lovers know that a pour from a previously opened bottle can be a gamble based on how long it has been exposed to the elements. Storing the wine in kegs prevents oxygen, heat and light from deteriorating the product. An efficient wine-on-tap program allows a restaurateur to raise the quality of their wine selection and lower the cost to the consumer, while being able to support a price point for the greatest sales volume at an optimal profit margin for wine-by-the-glass.
“When a bottle is uncorked, the clock starts ticking, and the product is no longer serviceable after just a few days.”
Another area of inadequacy in the traditional wine program lies in the cost and hassle of heavy glass. The traditional case of 750 mL bottles is expensive to ship, and its expenses are largely associated with how ineffective it is to transport the substantial weight of glass, and the loss of shipping space due to its shape. (There are also expensive marketing costs when producing wine in bottles.) When the glass bottle is eliminated from the supply chain, costs are immediately reduced, and the carbon footprint is slashed. This also takes the green approach one step further, as wine bottle glass is removed from the equation since only 20 percent of wine bottles in the U.S. even get recycled.
3. An End-to-End, Customized and Turnkey Solution
The great news is that a wine-on-tap program is actually far easier for restaurants and bars to manage than wine-by-the-glass offered from bottles. Restaurateurs appreciate a fully integrated solution, from planning and implementation to product delivery and ongoing maintenance, all of which is specifically tailored to their needs and goals. Additionally, the integrated automation and product monitoring solutions eliminate loss or over-pouring. Managers are able to track employee activities to reduce theft, as well as identify staff members with the strongest performance for incentive programs to share their best practices. Inventory is also monitored to automate reorder alerts and analyze depletions to optimize the performance of the program.
Wine consumption in the U.S. is continuing to grow, and the industry is incredibly versatile. Today, there is an ever-growing selection of wine options available in kegs, and the quality of that wine is higher than ever. A successfully run, and easy-to-manage wine-on-tap program will benefit any restaurant by boosting quality, performance and profits.