By Joan Lang
Wine is more important than ever in many full-service restaurants, but it is often mishandled. Here are some tips and ideas to make your wine program more profitable and easy to execute.
1. Make sure your wine selection fits with your menu concept in both style and price. This subject could fill a book (and depends upon everything from your location and business plan to your ideology) but in general the selling price is usually double to triple the wholesale on any given bottle.
Read more: wine service tips for restaurants