How a full-service wine agency can boost your business

How you present your price matters more than the price itself. This is called anchoring. People don’t know what’s “expensive” until you show a reference point. Set a high anchor before your actual offer. It frames the decision and makes value obvious. Anchoring isn’t trickery. It’s context. That’s why menus list a $150 bottle of wine, to sell the $60 one. ⸻ Price is relative. Be the one who sets the anchor.

✨{Master Your Margins}✨ --- 🎗️Cost Control Kings:Optimize your Food & Beverage budget instantly. 🎗️The Profit Formula:Essential calculations for a thriving restaurant business. 🎗️Numbers Talk:Decoding(Food Cost %)and (Beverage Cost %) for maximum efficiency. 🎗️Benchmark Your Success:Know the ideal cost percentages for Food, Wine, and Beer. 🎗️Menu Engineering 101:Turn raw data into smart financial decisions.

✨{Master Your Margins}✨ --- 🎗️Cost Control Kings:Optimize your Food & Beverage budget instantly. 🎗️The Profit Formula:Essential calculations for a thriving restaurant business. 🎗️Numbers Talk:Decoding(Food Cost %)and (Beverage Cost %) for maximum efficiency. 🎗️Benchmark Your Success:Know the ideal cost percentages for Food, Wine, and Beer. 🎗️Menu Engineering 101:Turn raw data into smart financial decisions.

*What Your Wine Menu Does to the Brain* Turns out your wine list isn’t just read, it’s felt. A new study used brain-computer interface technology to track how guests respond to wine menus. The results? Menus with rich content, tasting cues, origin stories, pairing notes, created more cognitive engagement and emotional connection than a plain list of names and prices. The brain literally lights up for a good story. Not really that surprising. What is surprising is how many actually think about this when they develop their wine list. I would propose that you have two types of customers, those looking for an adventure, and those who want a glass of good house wine, no choice needed. Sure there are a few outliers, but generally people either care about wine or they don't. Biggest mistake venues make is those who don't care about wine still want quality. Now look at your wine list and does it read like a spreadsheet or like an experience? One of them is just a list, the other makes profits. #garyveestanchallenge

Many restaurants and bars think of COGS (Cost of Goods Sold) as one big number. But lumping everything together can hide where money is slipping away. Here’s a quick example: * Liquor running at 15% (strong margin 💪) * Wine running at 28% (weak margin 😬) If those are blended into one “beverage” number, you’ll never see the imbalance. But if you break down food, beer, liquor, and wine separately, the numbers tell a very different story. Tracking COGS by category is one of the simplest ways to protect your margins, and it can make a huge difference to your bottom line. 👉 Restaurant and bar owners: How are you currently tracking your COGS?

If anyone is interested in developing their skills in WSET Level 2, a quick thought based on my experience that might be helpful. 💬 Here are some tips for developing this skill: When you taste wines, always do your best to describe each aspect of the wine. Both out loud and on paper, this helps to ingrain vocabulary as well as facilitate information retention. I try to do this in official and casual settings.

“𝘚𝘦𝘭𝘭𝘪𝘯𝘨 𝘙𝘔300-𝘙𝘔500 𝘸𝘪𝘯𝘦 𝘪𝘴 𝘵𝘰𝘰 𝘦𝘢𝘴𝘺.” “𝘐𝘧 𝘪𝘵 𝘪𝘴 𝘴𝘰 𝘦𝘢𝘴𝘺, 𝘸𝘩𝘺 𝘢𝘳𝘦 𝘸𝘦 𝘰𝘯𝘭𝘺 𝘴𝘦𝘭𝘭𝘪𝘯𝘨 𝘴𝘪𝘯𝘨𝘭𝘦-𝘥𝘪𝘨𝘪𝘵 𝘣𝘰𝘵𝘵𝘭𝘦 𝘱𝘦𝘳 𝘮𝘰𝘯𝘵𝘩?” 🔻 🔻 🔻 In a recent discussion with an Outlet team about their Upsell Incentive Scheme, I explained to them that the scheme design has to obey three (3) principles: 1️⃣ 𝐓𝐫𝐮𝐞 𝐭𝐨 𝐭𝐡𝐞 𝐃𝐍𝐀𝐬 If one of the DNAs of the outlet is steak, the selected products could be Wagyu Steak or Beef Tomohawk. 2️⃣ 𝐀𝐝𝐣𝐮𝐬𝐭𝐞𝐝 𝐭𝐨 𝐭𝐡𝐞 𝐨𝐩𝐞𝐫𝐚𝐭𝐢𝐨𝐧 𝐫𝐞𝐚𝐥𝐢𝐭𝐲 For instance, if the staffing does not allow us to upsell specific product item - open up to product class. Because upselling a specific item requires more elaboration/convincing. 3️⃣ (Relatively) 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐚𝐥 Not everyone can sell a RM 1000 bottle of wine. That requires wine knowledge. And we do not want to make juniors in the team to feel excluded from the scheme and so are unmotivated to learn about wine knowledge. Would love to hear your thoughts! What else not considered?

Wine by-the-glass is reshaping how people experience wine. At the London launch of The Coravin Guide, Coravin Founder Greg Lambrecht joined JancisRobinson.com and Xavier Rousset, MS to explore how By-the-Glass programs are evolving and what is driving their growth. 💬 “BTG helps create a relationship with a customer. You interact more, learn their tastes, and build a relationship for the next time.” - Xavier Rousset, MS 💬 “I think the stigma of ordering wine BTG has completely disappeared. You know, maybe in the old days, it could seem cheapskate, and now it seems more, ‘oh, they're interested.’” - Jancis Robinson, MW In a recent independent survey of over 1000 wine drinkers in the UK and Australia, more than half said they were ordering more wine by-the-glass than they were 2 years ago Diversity, discovery, and connection are redefining how guests experience wine, and The Coravin Guide celebrates those leading the way. Explore The Coravin Guide: https://guide.coravin.com

Many wine bars don’t struggle with wine. They struggle with food. Over the years, we’ve helped dozens of entrepreneurs across Europe open their own self-exploring wine bars - each one powered by smart technology and designed around a great guest experience. While the self-exploring format drives engagement and wine sales, the food concept often determines how long guests stay, how much they spend and how often they return. That’s why we’ve created a short, practical guide: “The Importance of Food in a Wine Bar.” It’s not about recipes — it’s about fit: - Fit with your target guests - Fit with your location and kitchen space - Fit with your investment level - Fit with your P&L The guide features real examples from award-winning wine bars and offers practical advice on how even small venues can create an appealing, profitable food concept to complement their wine experience. 🎁 If you’d like a copy, just drop a comment below and I’ll send it to you directly. No forms. No fluff. Just real insights - and a preview of our upcoming guide, “How to Open Your Own (Self-Exploring) Wine Bar.”

Margins are tight, competition is fierce and keeping customers coming back for more is a daily battle.... for 99% of restaurateur... Running a restaurant today feels like managing a pressure cooker that never turns off Every hour, new orders Every day, new trends Every week, rising costs You keep turning the flame up and down, trying not to burn out the team or blow your margins but with just One wrong ingredient, One late delivery, One bad review ...the lid rattles louder But here’s the twist Marketing could be that 1 ingredient that ties it all together but how? its not that complicated "Telling your story so customers feel connected to your brand" "Positioning your menu so your high-margin dishes sell themselves" "Building a community so your regulars become your promoters" When you get marketing right, it’s like finding that perfect simmer... the pressure is still there, but it starts working for you, not against you Because in today’s market, great food gets you noticed once But great marketing keeps your tables full again and again #restaurantconsulting #restaurantmarketing #foodconsultant #foodbrandconsulting #fandbconsultant #kitchenstoriez