Getting down to the bottom-line is the focus of the second in a four-part blog series on the positive impact of wine preservation systems. Turning your wine-by-the-glass selection into an affordable luxury not only builds customer loyalty but entices customers to try more options while saving you money, reducing waste, and creating new opportunities for sales. Renowned restaurateurs Dominick Purnomo of Yono’s and Michael Shirinian of Elbow Room talk to Genevieve Plunkett, author at Isante – the online magazine for restaurant professionals. Both restaurateurs explain how the Le Verre de Vin system has been a money maker in more ways than one.
An insight into money saving options; a look at opportunities for growth and another opportunity for #PerfectServe.
Read the second installment (2/4) HERE.