Big moment for InVine today: the all time dollar amount of wine and spirits sold through InVine just passed $20 million!
In this Lab Team post we provide insight on how the Suggested wines feature of the INVINE digital wine list can be a valuable tool for the restaurant.
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?”
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.
We analyze the benefits of using InVine from the perspective of the day-to-day of the person who manages the wine cellar and list at a restaurant.
A great article on Restaurant Menus, showing that INVINE is on the right track! This Grub Street article presents strong arguments why menus are in need of a revolution.
Some hidden effects related to the type of glass you use to drink wine, and also whether you’re drinking red or white.