Managing servers in any restaurant is a difficult task. Not only are you managing the type of service you’d like provided to your guests, you’re also managing people- every individual person has their own set of challenges, strengths, weaknesses and personal issues. As an effective manager you have to be […]
Preparing Your Restaurant for Valentine’s Day
Valentine’s Day is coming and it’s going to be big. While Valentine’s Day falls on the same day, February 14th, this year it happens to be on a Sunday – which means restaurants across the country will get people celebrating the big V Day on Friday, Saturday AND Sunday evening. We […]
Managing your Wine Vendors: Tips to increase value
In the restaurant business there are no shortage of vendors! From napkin choices, to ingredients, to wine, most businesses deal with dozens of vendors daily. Especially when it comes to wine.If you have a robust wine list with great variety, chances are you have to get your wine from […]
Training your staff on wine- how the experts do it
Developing a wine program is no easy feat- just ask any sommelier, wine director or small restaurant manager. It comes from years of learning what wines pair with what foods, what wines go with what social situations, etc. etc. Once your wine program is in place, how do you […]
Two Master Somms Tell You How to Write Your Wine List
A critical aspect of running a wine program is the creation of a successful wine list. Here’s an article with some good advice on that process.
6 Ways to Upsell Wine at Your Restaurant
For a restaurant or bar, upselling wine is obviously an important part of day-to-day business. Teaching your team to recognize opportunities to sell from the higher end of your menu or sell an extra glass can add up to significant gains at the end of the month. The […]
Doing Wine Inventory Sucks.
Ask any restaurant owner, bar proprietor, or FoH / BoH staff member what the least liked part of their profession is and more often than not you’ll get the same answer, taking inventory. Most managers and employees hate it and it’s no wonder why. Taking wine inventory sucks. It’s tedious. No […]
“Partnering with InVine was Like Adding 30 Seats to My Restaurant”
How can a restaurant increase their profit? It would seem to be a trivial question. The average consultant would pedantically fire back in a fraction of a second: “Increase sales or decrease costs” and would follow up with a detailed analysis of how increasing sales means either increasing average […]
The List Efficiency
We continue the analysis on our data, this time looking for the answer to the question: “What impact do large wine lists have?”
The First Myth
The LAB TEAM takes a deep dive on the famous “Second Cheapest Wine” rule, and tries to verify if it’s a common behaviour.