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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.