Wine-by-the-glass strategy
Choose how many wines to offer, which profiles to include and how to rotate them.
What this reference helps you decide
A well-designed by-the-glass offer increases average spend, lowers the purchase barrier and lets guests explore without commitment. The challenge is finding the right number and profile.
How to use it
Criteria based on industry experience and on the operational logic of managing open bottles, considering waste, rotation and diversity of profiles.
Key points
Recommended number
Between 6 and 12 wines by the glass is the workable range for most restaurants. Wine bars can reach 20+.
Diversity of profile
Include at least 1-2 sparkling, 2-3 white, 2-3 red and 1 rosé or sweet wine. Variety without redundancy.
Regular rotation
Changing at least 2-3 references each month keeps regulars interested and reduces the risk of waste.
Glass size
Offering two formats (standard glass and half glass) widens choice and lowers the price barrier.
Recommended next steps
Measure the current situation with consistent data.
Choose one operational change and assign an owner.
Review sales, margin, stock and service impact after four weeks.