Along with the wrong serving temperature, the serving of oxidized, tired, stale and flat wine is the most common consumer complaint when it comes to restaurant wine service.
“How long has the bottle been open?”
…is the first question that pops into the head of a wine enthusiast. Wine drinkers rarely complain in a hospitality setting, they just note the poor quality wine service and this most often results in lower guest retention and return rates.
The commercial case to invest in Le Verre de Vin is extremely compelling. The average restaurant has over 20 wines-by-the-glass open at any time. At the end of the night that is approx. 50 glasses of opened wine left oxidizing, or at least £200 to £300 worth of perishable wine left uncontrolled with at least 10 to 20 glasses going to waste.
Or worse, instead of being poured down the drain these 20 to 50 glasses (Guest experiences) are often served to a guest 12, 24 or 48 hours later, with the resulting poor memorable experience of a kind that will probably drive your guest to enthusiastically avoid such a poor service. Hence the dramatic impact on guest retention and return rates , that mediocre wine by the glass service can have on a segment of your guests
Once you crunch the numbers the return on investment to elevate wine by the glass service standards with Le Verre de Vin technology is so compelling, it can’t be ignored.
Speak to one of our sales team on the online chat below, or give us a call on +44(0)1473 612062 for more information. You can also take a look at our product brochure by clicking on the Brochures & Pricing link at the top of the page.