How to buy wine using data
Use sales, stock and margin data to make better purchasing decisions.
What this reference helps you decide
Buying well isn't buying cheap. It's buying what your restaurant needs, based on sales, rotation, margin and your guests' real demand.
How to use it
A purchasing decision framework based on 4 objective criteria that any restaurant can apply with basic sales data.
Key points
Criterion 1: Rotation
Does it sell? If a reference doesn't rotate within 90 days, question whether to restock it.
Criterion 2: Margin
How much do you earn? Prioritise references that contribute to overall margin, not just low-cost ones.
Criterion 3: Role on the list
What gap does it fill? Every purchase should meet a need: price range, style, pairing or region.
Criterion 4: Trend
Is demand rising or falling? Identify which styles or regions are gaining traction with your guests.
Decision matrix
Cross the 4 criteria to prioritise: keep, replace, expand or remove each reference.
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.