Operations and Management

Balancing Increased Wine Sales Volumes with Additional Profit Levels

The contribution margin is an important consideration when it comes to increasing wine sales whilst also adding to profit levels.

Interviews

Dora Lobo, WSET Trained Beverage and Wine Director

"I don’t like to repeat the wines and am always looking for something unique and wonderful – it has to have the wow factor but of course –within budget." - Dora

Operations and Management

For Restaurateurs: Ten Ways to Sell More Wine–tonight!

Put on a staff tasting so that they are firstly familiar with tasting and then familiar with the restaurant’s wine list.

Menu Intel

Wine Lists for Sommeliers: Selection, Layout and Design, and Number of Wines

Restaurant patrons increasingly seek out diversity and exciting new wines from up-and-coming wine regions or from innovative winemakers.

Menu Intel

How Sommeliers can stay Ahead of the Curve

Apps that will be the next big thing in the wine world

Operations and Management

Psychologist, Counsellor, Artist, Performer - the Making of a Good Sommelier

Few jobs require deeper knowledge across a broad range of products, services and so many character traits.

Menu Intel

Your Wine By the Glass Program: Selections, Pricing and Merchandising

Every time you open up a bottle to make a by the glass pour, you need to be thinking of ways to finish that bottle as quickly as possible.

Menu Intel

Wine Pricing: Strategy, Profitability and Adjustments

Right pricing strategy for your wine list is absolutely vital for the long-term success of your restaurant.

Interviews

The Humble Sommelier - Jennifer Jespersen

When asked about her philosophy on wine pairing, her immediate response is “never compromise the integrity of the pairing based on the origin of a wine.”