Offering a wine menu means you must weigh several elements, including your overall concept, your clientele, your food menu, and whether your staff will be able to sell the wine you select.
Get these elements wrong, and you may be stuck with a costly, slow-moving inventory. Get them right, however, and that jovial clinking of wine glasses will sound like an old-fashioned cash register.
Here are five tips to consider when creating your ideal wine list:
Now it’s your turn. Any more tips? How do you choose your best wines? Share with us below.
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