Wine by the Glass
If you sell wine in your restaurant or bar, you likely operate a wine by the glass (BTG) program. This program is popular in venues where wine can be sold in a single portion or glass instead of by the bottle.
However, while there are plenty of benefits of the wine by the glass program, there are challenges too. Every time you open a new bottle to fill a single glass, you must think about ways to finish the bottle as quickly as possible.
For a successful wine by the glass program, you need to understand how to make it work for ultimate profitability. For bar and restaurant owners and sommeliers, the aim is clear. Come up with the best possible wine selections at optimal pricing.
If you want to learn more about running a successful wine by the glass program in your bar or restaurant, we’re here to help. Keep reading to discover the benefits, challenges, and solutions to running a wine by the glass program.
Contact For quoteHowever, while there are plenty of benefits of the wine by the glass program, there are challenges too. Every time you open a new bottle to fill a single glass, you must think about ways to finish the bottle as quickly as possible.
For a successful wine by the glass program, you need to understand how to make it work for ultimate profitability. For bar and restaurant owners and sommeliers, the aim is clear. Come up with the best possible wine selections at optimal pricing.
If you want to learn more about running a successful wine by the glass program in your bar or restaurant, we’re here to help. Keep reading to discover the benefits, challenges, and solutions to running a wine by the glass program.
THE BENEFITS OF A WINE BY THE GLASS PROGRAM
The main benefit of a wine by the glass program is that it is extremely attractive to customers. Many visitors to your restaurant or bar may disagree on a bottle of wine to choose from, so a BTG program solves that issue.
Or customers may not wish to drink an entire bottle. For example, when diners visit for lunch during the week but must return to the office afterward, a single glass of wine is ideal.
If you have an exhaustive wine by the glass program, then guests are likely to love this too. A wide selection of wines by the glass allows for the perfect pairing opportunity for any dish.
As a ‘foodie’ culture develops further and further, guests’ palates are becoming more sophisticated. People don’t want to stick to one varietal. They want more choice. Offering more expensive premium wines by the glass program allows owners to provide the most suitable pairing for whatever the guests want.
As a restaurant or bar owner, a wine by the glass program allows you to benefit from the higher margins linked with piecing out wine by the glass. With extortionate operating fees nowadays, any margin growth is appreciated.
Contact For quoteOr customers may not wish to drink an entire bottle. For example, when diners visit for lunch during the week but must return to the office afterward, a single glass of wine is ideal.
If you have an exhaustive wine by the glass program, then guests are likely to love this too. A wide selection of wines by the glass allows for the perfect pairing opportunity for any dish.
As a ‘foodie’ culture develops further and further, guests’ palates are becoming more sophisticated. People don’t want to stick to one varietal. They want more choice. Offering more expensive premium wines by the glass program allows owners to provide the most suitable pairing for whatever the guests want.
As a restaurant or bar owner, a wine by the glass program allows you to benefit from the higher margins linked with piecing out wine by the glass. With extortionate operating fees nowadays, any margin growth is appreciated.
WINE BY THE GLASS PROGRAM SELECTIONS
Generally, when it comes to creating a wine by the glass program, the more offerings the more attractive it is for customers. A large wine by the glass selection, gives customers a unique possibility to taste different wines that originate from wine regions worldwide and cost a range of prices.
A strong BGT program features around at least 8 different wines. While customers may love an exhaustive list of wines to choose from, offering any less than 8 wines is unlikely to make your program profitable.
However, every time you pop open a bottle to pour a glass of wine, it’s essential that you think of ways to finish it as quickly as possible. If you have more than 12 BTG wines on your menu, this can become a great obstacle to achieving maximum profitability.
The simplest wine by the glass program offers two wines, which are usually a house red and house white. Sometimes house wine offerings also include sparkling wine. However, only having two to three BTG wines on your list may be off-putting for customers.
Some restaurants and bars don’t offer standard house wines, instead providing customers with a wider choice of premium varietals by the glass. These wines by the glass are generally higher quality than standard house wines. They’re also usually available by the bottle.
A strong BGT program features around at least 8 different wines. While customers may love an exhaustive list of wines to choose from, offering any less than 8 wines is unlikely to make your program profitable.
However, every time you pop open a bottle to pour a glass of wine, it’s essential that you think of ways to finish it as quickly as possible. If you have more than 12 BTG wines on your menu, this can become a great obstacle to achieving maximum profitability.
The simplest wine by the glass program offers two wines, which are usually a house red and house white. Sometimes house wine offerings also include sparkling wine. However, only having two to three BTG wines on your list may be off-putting for customers.
Some restaurants and bars don’t offer standard house wines, instead providing customers with a wider choice of premium varietals by the glass. These wines by the glass are generally higher quality than standard house wines. They’re also usually available by the bottle.
THE CHALLENGES OF A WINE BY THE GLASS PROGRAM
It’s essential to know that there are plenty of challenges in running a wine by the glass program.
One of the risks in serving wines by the glass is that they can taste flat and tired if they haven’t been stored properly. Ideally, any bottle of wine opened should be served that same day without any preservation technology. This can be tough as you may not always sell through a bottle in one night.
Once a bottle is uncorked, wine has a short shelf life. By reducing the threat of spoilage, your company can start offering a fine premium wine by the glass program instead of just providing an entire expensive bottle of wine.
Other challenges are over-pouring of wines. Many bar staff members are generous when serving single glasses of wine, and this can affect profits significantly in the long run. They may do this purposefully to receive more or higher tips, but this isn’t beneficial for the restaurant or bar.
One of the risks in serving wines by the glass is that they can taste flat and tired if they haven’t been stored properly. Ideally, any bottle of wine opened should be served that same day without any preservation technology. This can be tough as you may not always sell through a bottle in one night.
Once a bottle is uncorked, wine has a short shelf life. By reducing the threat of spoilage, your company can start offering a fine premium wine by the glass program instead of just providing an entire expensive bottle of wine.
Other challenges are over-pouring of wines. Many bar staff members are generous when serving single glasses of wine, and this can affect profits significantly in the long run. They may do this purposefully to receive more or higher tips, but this isn’t beneficial for the restaurant or bar.
WINE BY THE GLASS PROGRAM PRICING
After choosing your wines, it’s time to think about costs. There is a rule of thumb that is applicable for nearly any bar or restaurant, regardless of size.
The rule states that the price of a single glass of wine should be equal to the wholesale cost of the bottle. So, if you can get hold of a bottle for $10, then you should charge $10 for every single glass of wine poured from that bottle.
The average price of a BTG wine ranges from $8 to $15. Any price lower than $8 is unlikely to carry high-profit margins unless you can find a supplier who sells you wine for as little as $6. A price higher than $15 for a glass of wine is unlikely to attract potential buyers.
A glass of wine costing $15 suggests that consumers are ordering some very pricy wines that may be appearing on your wine list at $45, $60, or even $75 a bottle. While these prices may work if you have many wealthy clients, it’s likely in your best interests to choose wines priced in the middle of the $8 to $15 range to reap the most sales.
Of course, your restaurant or bar may offer rarer and more extraordinary fine wines. Typically, a restaurant or bar’s premium wines by the glass selections offer red, white, rose, and sparkling wines costing $12 up to $30 a glass. These wines are a lot better in quality than basic house red or white wines.
The rule states that the price of a single glass of wine should be equal to the wholesale cost of the bottle. So, if you can get hold of a bottle for $10, then you should charge $10 for every single glass of wine poured from that bottle.
The average price of a BTG wine ranges from $8 to $15. Any price lower than $8 is unlikely to carry high-profit margins unless you can find a supplier who sells you wine for as little as $6. A price higher than $15 for a glass of wine is unlikely to attract potential buyers.
A glass of wine costing $15 suggests that consumers are ordering some very pricy wines that may be appearing on your wine list at $45, $60, or even $75 a bottle. While these prices may work if you have many wealthy clients, it’s likely in your best interests to choose wines priced in the middle of the $8 to $15 range to reap the most sales.
Of course, your restaurant or bar may offer rarer and more extraordinary fine wines. Typically, a restaurant or bar’s premium wines by the glass selections offer red, white, rose, and sparkling wines costing $12 up to $30 a glass. These wines are a lot better in quality than basic house red or white wines.
MARKETING A WINE BY THE GLASS PROGRAM
Once you’ve chosen your wines and have come up with prices, it’s time to get creative in marketing your wine by the glass program so you can enhance the attractiveness of the wines appearing in your scheme.
For example, many sommeliers have discovered that the ‘sweet spot’ of a menu is the top right or left corner. This area is where the eye is naturally drawn to, and any content in these spots receive the most attention.
Even if you offer a busy food menu, if you place details about your wine by the glass program, your venue’s wine sales could shoot up. Consider using other visual ways to highlight your offerings to the customer even further. For example, you could frame or box the names of your BTG wines.
Some customers may assume that you only offer a single house red and white on your program. But if you frame a selection of BTG wines, you can show your program’s diversity, which may encourage them to order a glass.
For example, many sommeliers have discovered that the ‘sweet spot’ of a menu is the top right or left corner. This area is where the eye is naturally drawn to, and any content in these spots receive the most attention.
Even if you offer a busy food menu, if you place details about your wine by the glass program, your venue’s wine sales could shoot up. Consider using other visual ways to highlight your offerings to the customer even further. For example, you could frame or box the names of your BTG wines.
Some customers may assume that you only offer a single house red and white on your program. But if you frame a selection of BTG wines, you can show your program’s diversity, which may encourage them to order a glass.
MAINTAINING A WINE BY THE GLASS PROGRAM
As customer’s tastes and requirements change, it’s essential to adjust your BTG program accordingly. For example, some wines that were once popular may come out of flavor. As a wine sommelier or business owner, it’s essential to keep up with these trends.
Once, Shiraz was extremely popular, and many venues were keen to add it to their wine by the glass program. But the varietal is no longer as popular, and wine drinks favor Prosecco and other types of wines.
That’s why rotating and updating your wine list every few months is essential. It would help if you focused your efforts on the most popular wines while coming up with ways to replace the others.
Once, Shiraz was extremely popular, and many venues were keen to add it to their wine by the glass program. But the varietal is no longer as popular, and wine drinks favor Prosecco and other types of wines.
That’s why rotating and updating your wine list every few months is essential. It would help if you focused your efforts on the most popular wines while coming up with ways to replace the others.
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