Every Friday Uncorkd compiles the top restaurant and beverage industries news that had us talking. Here are the must-read stories from August 20th – 26th.
Restaurant wine sales have the highest profit margins for alcoholic beverages. There’s a simple strategy for selling more wine that really works. It comes down to lowering your pricing. But selling wine at lower prices doesn’t mean hurting your margins, or selling cheap, low quality wines. It means rethinking how you purchase wines. Check out how to lower wine prices without hurting your margins.
Wine in kegs can offer some great advantages for restaurants. Much like draft beer, wine on tap offers great margins for restaurants. There is also the environmental benefits of using less glass, labels, and creating less waste. But the jury is still on whether or not keg wine is a fad. But it’s definitely something to consider if you want to modernize your beverage program and stay cutting edge in wine tech.
Looking for hot new wines? Check out these 10 wines that are getting crazy good press in the US.
Bad restaurant menus can hurt sales. They will leave your guests feeling confused, or even intimidated, by poor organization and unattractive item descriptions that don’t help sell. This makes customers make decisions based on negative feelings. That’s bad for sales, it will stop guests from coming back to your restaurant. Here are the most common menu flaws that kill sales.
Draft beer offers a great sales opportunity for restaurants. It’s got high margins, and allows for flexibility and rotating selections that will attract beer fans and casual consumers alike. But are you loosing out on the benefits of draft beer because of unnecessary waste? Avoid these Seven Wasteful Sins: How You’re Losing Profits on Draft Beer Sales.
Craft brewers have a passion for keeping things local. The locavore trend that has influenced kitchens across the country also influences brewers. The Brewer’s Association has released a great new guide, Brewing Local: American-Grown Beer that explores the beer ingredients that grow across America and introduces how these plats, flowers, nuts, and more flavor and influence beer. It’s a good read for culinary minded folks and and takes a swing at deconstructing beer in order to better understand it.