Increasing Restaurant Wine Sales
If you are a restaurateur, sommelier, beverage manager, and/or the person responsible for organizing and laying out a wine list, the following article should be of interest to you. A research study conducted by Cornell University’s School of Hospitality in 2009 identified four key strategies to employ when designing a wine list, which resulted in increased wine sales in restaurants. Cornell Professor Michael Lynn and doctoral student Sybil S.Yang conducted a detailed analysis of over two hundred and fifty restaurants from around the United States. They found that by implementing the following strategies, wine sales in individual restaurants showed an increase:
- Including the wine list on the food menu.
- Listing wine prices without a dollar sign.
- Listing wine from certain wineries known for their quality.
- Including “reserve” wines or another special section.
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