For example, if you are a fast-casual dining establishment, you are limited in how much you can charge for a glass or bottle of wine. In many ways, this is determined by the reputation and brand image of your restaurant. Thus, the first thing that you will need to do is develop an overall pricing strategy. It’s important to get the pricing right – if the wine is priced too high, you won’t sell enough wine and if the wine is priced too low, you won’t sell enough high-margin wine. By now, we’ve all heard stories about Michelin-starred restaurants in cities like New York that almost went out of business just because they couldn’t sell enough wine. ![]() Getting the pricing strategy right for your wine list is absolutely vital for the long-term success of your restaurant.
0 Comments
Leave a Reply. |