How to sell more wine on the floor
A practical plan that helps the team recommend wine with confidence.
What this reference helps you decide
Selling more wine does not require a sommelier at every table. It requires a well-designed list, a team with the right tools and a system that makes recommending easy.
How to use it
An action plan based on the best practices of restaurants that have significantly improved their wine sales. It requires no upfront technology investment, although tools such as Winerim strengthen it.
Key points
Simplify the list
A list your staff can explain in 30 seconds is a list that sells. Reduce complexity, not quality.
Train the team on 3 wines
Every team member should be able to confidently recommend at least 3 wines. They don't need to know them all.
Offer the glass as a way in
Recommending a glass before the bottle lowers the purchase barrier and opens the conversation about wine.
Link wine and dish
A pairing recommendation works better than a generic one. 'This wine goes perfectly with what you've ordered' is more powerful than 'we have a good Rioja'.
Use the list descriptions
Simple tasting notes and suggested pairings on the list help guests decide without relying on the server.
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.