http://rieslingrules.com/the_book/our-wine-industry/maximizing-restaurant-profits/ Just another WordPress weblog Thu, 29 Mar 2012 23:24:51 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://rieslingrules.com/the_book/our-wine-industry/maximizing-restaurant-profits/comment-page-1/#comment-647 Glass Bottles Tue, 15 Sep 2009 16:25:10 +0000 http://rieslingrules.com/the_book/?p=419#comment-647 That is some interesting math. I've never really understood the mark-up on wine bottles before. Thanks for helping me understand this a little better. That is some interesting math. I’ve never really understood the mark-up on wine bottles before. Thanks for helping me understand this a little better.

]]> http://rieslingrules.com/the_book/our-wine-industry/maximizing-restaurant-profits/comment-page-1/#comment-646 Nicolas Wed, 26 Aug 2009 22:43:04 +0000 http://rieslingrules.com/the_book/?p=419#comment-646 Hoo, I like that idea. Hoo, I like that idea.

]]> http://rieslingrules.com/the_book/our-wine-industry/maximizing-restaurant-profits/comment-page-1/#comment-645 Art Wed, 26 Aug 2009 02:54:41 +0000 http://rieslingrules.com/the_book/?p=419#comment-645 Another idea would be to charge full-bore for the first glass and half that price for subsequent ones. I also meant to add that I will be sure to visit bluehour next time I'm in Portland! Another idea would be to charge full-bore for the first glass and half that price for subsequent ones. I also meant to add that I will be sure to visit bluehour next time I’m in Portland!

]]> http://rieslingrules.com/the_book/our-wine-industry/maximizing-restaurant-profits/comment-page-1/#comment-644 Art Wed, 26 Aug 2009 02:51:39 +0000 http://rieslingrules.com/the_book/?p=419#comment-644 Bravo! This guy is a genius -- why haven't more restaurant and wine bar owners figured this out? (Many of them, in fact, refuse to sell a single glass pour at less than the cost of the bottle because they are enamored by the margin, not the bottom line.) The other benefit is that people will try more wines, thus increasing both profits and customer satisfaction even more. Bravo! This guy is a genius — why haven’t more restaurant and wine bar owners figured this out? (Many of them, in fact, refuse to sell a single glass pour at less than the cost of the bottle because they are enamored by the margin, not the bottom line.) The other benefit is that people will try more wines, thus increasing both profits and customer satisfaction even more.

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