Serving wine as the winemaker intended isn’t just our mission. At Bermar, we believe a fresh, perfectly preserved wine is the most compelling driver behind a flawless by-the-glass program. Your wine (and Champagne) by-the-glass program should build customer loyalty, earn you the reputation for exceptional guest experiences, and result in revenue success. So, this week we pose a simple yet interesting question: Just how important is a fresh glass of wine?
Along with the wrong serving temperature, the serving of oxidized, tired, stale and flat wine is the most common consumer complaint when it comes to restaurant wine service.
The Wine Market Council do yearly studies in On-Premise wine consumption, exploring what they call “Barriers to Consumption.” The biggest barrier reported is lack of confidence in the quality of the wine-by-the-glass left in the opened bottles. The second biggest barrier is inflated prices for by-the-glass offers. With growth in premium wine-by-the-glass sales being so critical to profitable growth for restaurants in 2017, removing these barriers must be an important priority.
So, let’s look at the case for removing these barriers and uncorking new profits. With a Le Verre de Vin system and #PerfectServe wine-by-the-glass practices, it’s easier than you think.
Is your wine-by-the-glass served fresh?
“How long has the bottle been open?” is usually the first question of a wine enthusiast. Wine drinkers rarely complain in a hospitality setting—they merely note the poor-quality wine service and cautiously reconsider your restaurant on their next occasion out or when recommending your establishment.
Once you crunch the numbers, the return on investment to elevate by-the-glass service standards with Le Verre de Vin technology is so compelling, it can’t be ignored. The average restaurant has over 20 wines-by-the-glass open at any time. At the end of the night, that is approximately 50 glasses of opened wine left oxidizing—at least $245 to $370 worth of perishable wine left uncontrolled—with 10 to 20 glasses going to waste.
Worse, instead of being poured down the drain, these 20 to 50 glasses are often served to a guest 12, 24 or even 48 hours later. This results in the kind of poor guest experience that will probably drive your guests out the door, unlikely to return. The impact of serving mediocre by-the-glass wines has proven to be dramatic on both guest retention and return rates. Controlling the quality of your opened bottles will elevate the by-the-glass guest experience and win that all important loyalty that keeps your guests coming back for more.
Is your Champagne-by-the-glass served fresh?
Most restaurants limit their sparkling wine and Champagne-by-the-glass offerings to avoid the obvious lack of freshness from pouring a day old sparkling wine. They default to smaller format Splits, resulting in mediocre sales at reduced profits. The increased demand for sparkling wine has driven thousands of restaurants to look for solutions to this problem. Bermar America solves this issue and more. Restaurants using Le Verre de Vin technology to preserve their opened bottles of Champagne and sparkling wines see fantastic growth in highly profitable sales, proving how important that ‘pop of freshness’ is to today’s guest. More on this subject of developing Champagne and sparkling wine sales by-the-glass is to come in an upcoming article.
Why are the by-the-glass prices so high for well known brands?
Why are the by-the-glass prices so high? is often the second question from a wine enthusiast. Today’s wine drinkers are highly informed—they have apps that immediately tell them wine ratings and retail pricing. They expect a restaurant to make a fair margin, but the days of 3 or 4 times markup are over if you want to attract regular wine connoisseurs. One of the reasons restaurants have marked wine-by-the-glass up so much is to cover expensive waste. So, with that problem solved by Le Verre de Vin, you have the luxury of value pricing your wine-by-the-glass selection, thus increasing perceived value and stimulating sales. If you add value with an enticing selection of wines served temperature controlled, guaranteed fresh, in the appropriate stemware, and served with a touch of craft, you will hit the home run every time. #PerfectServe will pay huge dividends.
So the answer to the question “Is your wine-by-the-glass served fresh” could literally lead to you removing the bottle neck in your wine program. A fresh, perfectly preserved wine is a crucial element of a profitable by-the-glass program, which will deliver an outstanding customer experience guaranteed, and help you to seize significant cost controls and increases of sales. You will also elevate your restaurant’s appeal to an increasingly important segment of guests who will keep coming back for more. Le Verre de Vin technology will provide the solution.
To speak to one of our sales team to discuss how easy it is to implement a Le Verre de Vin into your restaurant please give us a call on +610-889-4900 for more information. You can also take a look at our product brochure by clicking on the Brochures link under the About Us tab at the top of the page.