Now-a-days you absolutely cannot exist without a restaurant website. (Okay, sure, there’s a few exceptions- those mom and pop places that have been around forever and have a word of mouth legacy. Chances are, if you’re on the internet reading this post- that’s not you.) Having a clear, informative […]
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 […]
Summer is one of the busiest times of year for the hospitality industry. The warm weather brings countless customers into fine establishments nationwide to sip something cool and refreshing. However, even the most robust beverage lists can begin to seem stale to new generations of imbibers, raised on the spirited concoctions […]
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 […]
“Wait! Don’t take a bite yet, I need to Instagram that!” Many of us have said it, been at a table where “that friend” did it or at least heard/seen it happen at restaurants all over the world. Hashtags like #food, #foodporn and #InstaFood have over 181 million, 82 million […]
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 analyze the feedback of the owner, regarding the impact of InVine in the experience of patrons choosing wines at their restaurant.
The LAB TEAM takes a deep dive on the famous “Second Cheapest Wine” rule, and tries to verify if it’s a common behaviour.