It has been an exciting summer here at InVine. We’ve continued to improve the InVine experience for the front of the house as well as the back office. To start off, we have a new version of the front of house app! To update the app version, go into the waiter menu […]
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 […]
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 […]
When talking with restaurants about using InVine, we find many managers and wine directors immediately dislike the idea of having an iPad wine list at the table. Some common objections we’ve heard are that it’s not easy to understand, it’s distracting, it’s too much “tech at the table” etc. However, InVine […]
Interview for 33entrepreneurs, a team who’s capturing bold trends and latest innovation in Wine, Food & Beverages and Travel Tech.
1355 Market Street, 4th Floor, San Francisco – That’s InVine’s new San Francisco HQ.
Invine Inc is excited to announce the closing of an oversubscribed seed round led by a European Venture Capital firm and a few angel investors.
This case study portraits the impact of InVine on a restaurant that truly needs advanced customization, and how the solution was designed to accommodate it.
This restaurant owner was looking for an innovative way to both present more information about their wines and get more data about their patrons.
We continue the analysis on our data, this time looking for the answer to the question: “What impact do large wine lists have?”