There's a simple gut-check number every full-service restaurant should know: beverage should be at least 25% of total sales.

One extra bottle of wine sold per night adds up to real annual profit, with none of the added cost of a new hire or a marketing campaign.

A wine-drinking table beats a cocktail table on the math that matters: wine pours faster, drinks continuously, and trades up across the meal while cocktails reset the clock with every round. Here is why the wine table is the revenue table, and how to win it early.