Keeping guests returning to enjoy the wines a restaurant has on offer is key to growing beverage sales in the hospitality sector. 

Most restaurant owners know that wine-by-the-glass sales can increase revenues and profits. But what do empirical studies from restaurant and hospitality researchers say about how to promote BTG sales?

Emanuel Pesqueira shares his thoughts on balancing sustainability with indulgence, and how hospitality professionals can create seamless, transformative luxury environments