Wine list problems
All the problems affecting wine sales in your restaurant, organized by perspective: restaurant, diner, and global experience.
17 problems holding back your wine sales
The list doesn't sell, it only informs
Your list presents wines but doesn't guide diners to buy.
Wine is undersold
Wine sales are well below their real potential.
Average wine ticket too low
Guests spend less than they could on wine.
Staff don't have time to sell wine
Service moves fast with no room to recommend.
Lack of knowledge to recommend
Floor staff don't master the wine list.
Sommelier dependency
Without the sommelier, no one recommends well.
Too many references without commercial order
The list has many wines but no sales strategy.
Stagnant wines without rotation
References that don't sell and take up cellar space.
Purchases without profitability criteria
Wines bought without analyzing margins or demand.
Unoptimized margins
Margins per reference aren't worked on.
Poorly set prices
Bottle/glass prices not aligned with strategy.
Outdated or hard-to-maintain list
Updating the list is slow and error-prone.
No visibility on customer interest
You don't know which wines actually interest your diners.
No data for decisions
Purchasing and list decisions made by intuition.
Disconnected wine management
List, stock, and sales aren't integrated.
Hard to train staff
Training the team on wines is expensive and slow.
Wine underutilized as a margin lever
Wine could deliver far more margin than it generates.
8 barriers holding back wine selection
Doesn't understand the list
Too much technical info, too little useful context.
Overwhelmed by choices
Too many options without clear guidance cause paralysis.
Ends up ordering the cheapest
Without guidance, price becomes the only criterion.
Doesn't know what pairs with their dish
No pairing information available.
Doesn't understand technical terms
Wine vocabulary that alienates the average guest.
Afraid to make a mistake
Insecurity holds back exploration.
Perceives wines as 'all the same'
No clear differentiation between references.
Unguided selection
The wine selection experience isn't assisted.
4 problems affecting the overall experience
A bad pairing ruins the experience
A poorly chosen wine damages the entire dining experience.
A complex list stops sales
Complexity leads to abandonment: the diner skips wine.
Wine isn't integrated into the dining floor
Wine is treated separately, not as part of the experience.
Missed opportunity to educate and sell
Every wine interaction is a missed opportunity.
Summary
The 6 root problems
Winerim solves all these problems
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