Wine-by-the-glass programs are key revenue drivers for many restaurants, but rigorous data about them has been hard to come by to date. Now new information is shedding light on which wine varietals operators may wish to feature, how many ounces of them you may want to pour, and how you might price your offerings.   The numbers come from Newton, MA-based Restaurant Sciences, a provider of syndicated data about restaurant, bars and nightclubs. The company compiled the results of this ...

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