How to optimise wine by the glass
Increase revenue while controlling open-bottle waste.
What this reference helps you decide
A well-managed by-the-glass offer can be one of the restaurant's most profitable lines. It requires smart selection, tight pricing and operational control.
How to use it
A 5-phase action plan: offer design, pricing, operational control, training and continuous optimisation.
Key points
Select with judgement
Choose wines that cover diverse styles, pair with your cuisine and offer good quality for their cost.
Calculate the price per glass
The price of a glass should cover at least the cost of the bottle within 2-3 glasses served. The rest is margin.
Control waste
Record the opening date, use preservation systems and set discard protocols.
Rotate regularly
Change 2-3 references every 2-4 weeks to keep interest up and reduce waste.
Promote actively
Make the glass the floor team's first recommendation. 'We have a white by the glass that goes perfectly with your starter.'
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.