How many wines by the glass should I offer?

Between 6 and 10. Fewer than 4 limits guests; more than 12 creates hard-to-control waste.

Is it profitable without a preservation system?

Yes, limiting to 6-8 glasses with a strict protocol.

Does wine by the glass cannibalize bottle sales?

No. The glass works as a gateway.

Strategic guide

How to build a profitable wine by the glass strategy

Wine by the glass is one of the most powerful margin levers in hospitality. But without a clear strategy, it becomes a source of waste.

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1.Why wine by the glass is a strategic lever
2.Mistakes that destroy glass profitability
3.How to design your glass selection
4.Glass pricing: the formula
5.Waste control: the hidden cost
6.Rotation and seasonality

1. Why wine by the glass is a strategic lever

The glass lets guests experiment without commitment.

Restaurants with a good glass program sell 20-40% more wine.

The glass eliminates the bottle barrier.

Glass margin exceeds bottle margin.

Glass/bottle ratio target: 30-45% of wine revenue.

2. Mistakes that destroy glass profitability

Most restaurants make at least two of these mistakes.

Stagnant selection: same glasses for months.

Pricing copied from bottle: not a strategy.

Ignored waste: can reach 20-30% without control.

Too many open bottles without preservation.

Only reds by the glass.

Staff doesn't recommend.

3. How to design your glass selection

Selection should cover variety, pairing and profitability.

Between 6 and 10 references:

1-2 sparkling.

2-3 whites.

1 rosé.

2-3 reds.

0-1 sweet/fortified.

Each glass must serve a distinct function.

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4. Glass pricing: the formula that works

Glass price = (Bottle cost / break-even glasses) × margin target.

Goal: cover cost with the first 2-3 glasses.

Effective multiplier ×3.5 to ×5.

Avoid exact round prices.

Review pricing monthly.

5. Waste control: the hidden cost

Waste has three causes: oxidation, over-pouring and unsold product.

Log every opening.

Conservation protocol: white 2-3 days, red 3-5 days.

Measure waste weekly.

Standardize: 150ml per glass.

Waste target: < 10%.

6. Rotation and seasonality

60-70% fixed references + 30-40% rotating every 2-4 weeks.

More whites, rosés and sparkling in summer.

Use rotation to test new wines.

Communicate changes to the team.

Track performance of each rotating glass.

Frequently asked questions

Next step

Automate your wine by the glass program

Winerim automatically manages selection, pricing and rotation of your by-the-glass offer.