Wine by the Glass Software for Restaurants: Control, Margin, and Experience
How specialized software helps you manage wine by the glass with waste control, dynamic pricing, and intelligent rotation.
Why wine by the glass needs its own system
Wine by the glass is not simply "selling bottles in parts". It's a program with its own variables: waste, expiration, rapid rotation, differentiated pricing, and constant communication with the floor team. Managing it with the same tools as your bottle list is like using the same recipe for a daily menu and a tasting menu. Technically possible, but inefficient. The specific challenges of wine by the glass - Waste: each opened bottle has a useful life window. Without control, waste can exceed 20% - Dynamic pricing: the price per glass must cover anticipated waste, not just divide the bottle by 5 - Rotation: glasses must change frequently to maintain interest and reduce waste risk - Communication: the floor team must know at all times which glasses are available, at what price, and what pairings work - Control: you need data to know what works and what doesn't
What a wine by the glass software should do
1. Open bottle control Real-time dashboard with open bottles, their opening date, glasses served, and estimated glasses remaining. Automatic alerts when a bottle approaches the end of its useful life. 2. Intelligent pricing Automatic calculation of price per glass that includes: - Wine cost - Estimated waste based on preservation system - Target margin per glass - Comparison with market prices 3. Wine descriptions for staff Accessible information for your team: tasting notes, serving temperature, recommended pairings, and selling points. No need to memorize 15 descriptions that change every week. 4. Glass analytics - Which glasses sell most (and least) - Actual vs. estimated waste by reference - Real margin per glass - Sales evolution by glass over time 5. Assisted rotation Rotation suggestions based on data: which glasses to remove, which to introduce, and when to make the change.
The impact in numbers
A restaurant serving 50 glasses/week with 20% waste loses between â¬800 and â¬1,500/month in wine that goes down the drain. Reducing waste to 8% can save â¬500-â¬1,000/month.
Who is this for
- Restaurants with more than 6 glasses open simultaneously - Venues with high staff turnover where communication is a challenge - Restaurant groups that want to standardize their glass program - Hotels with multiple service points (restaurant, bar, room service)
Frequently asked questions
Do I need software just for glasses or one that manages the entire wine list? The ideal is an integrated system that manages your full list + glass program. Having two separate tools creates information silos. How does it integrate with preservation systems (Coravin, nitrogen)? The software records the opening and preservation method, and adjusts the useful life window based on the system used. Does the floor team need training to use it? Minimal. The open glasses panel is visual and learned in 5 minutes. Wine descriptions are generated automatically. Is it worth it if I don't have a preservation system? Yes. Waste control is even more important without a preservation system, because the useful life window is shorter. --- [Diagnose your glass program â](/herramientas/diagnostico-vino-por-copa) [Request a demo â](/demo)