A slow-selling bottle should be diagnosed before it is removed. The strongest cut candidates combine weak demand, excess inventory, and little strategic reason to remain.

PMIX measures sales momentum. Aged inventory exposes what sales leave behind. Comparing both gives restaurants a more complete view of wine inventory performance.

Beverage categories do not need to perform identically. Product mix explains how cost percentage, sales volume, gross profit, and inventory work together.

 A good beverage cost percentage depends on what the restaurant sells and how the program makes money. The number needs context before it becomes useful.

Pour cost shows how much of a beverage’s selling price is consumed by product cost. It is useful, but only when considered alongside sales and gross profit.

Beverage cost percentage is calculated by dividing beverage COGS by beverage sales and multiplying by 100. The harder question is understanding why the number changes.

Beverage cost percentage compares product cost against beverage sales. The formula is simple, but understanding what produces the number is what makes it useful.

Too much wine inventory can trap working capital even when the cellar looks impressive. The key is separating intentional depth from stock that no longer has a clear purpose.

Inventory turnover connects the value sitting in a wine cellar to the sales generated from it, helping operators understand whether capital is moving efficiently.

Before removing slow-moving wine, determine why it isn’t selling. The right response depends on pricing, placement, staff engagement, demand, and the role of the bottle.

Every wine purchase converts cash into inventory. A better sourcing strategy helps restaurants control how much capital is tied up in the cellar and how efficiently it moves.

Sales reports show what guests are buying. Aging reports reveal what they are not. Learn how to identify slow-moving wine inventory and determine whether a bottle needs better pricing, positioning, support, or removal.

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.