Beverage Is a Profit Center, Not a Cost
A well-run beverage program isn't just a cost center. It's a profit center and a loyalty engine in one.
How should a restaurant handle large parties bringing multiple bottles?
Raising the fee to stop the party of eight punishes every two top in the room.
Tags: corkage, beverage program strategy, restaurant operations, wine list setup, restaurant wine sales, wine service
Should a restaurant waive corkage fees?
A waived corkage fee can buy a second bottle. A waived policy buys nothing.
Tags: corkage, wine service, restaurant training, beverage program strategy, restaurant wine sales, wine list setup
How much should a restaurant charge for corkage?
Most operators price corkage against the restaurant down the street. The number that matters is your own.
What is corkage?
Corkage covers glassware, service, and cleanup. Most operators price it against something else entirely.
How do restaurants increase wine sales?
The fastest revenue on a wine list is already sitting on the table. Three moves unlock it without new inventory or a bigger budget: lead with recognition, reduce friction, and anchor the price so guests trade up on their own.
How does wine list design affect staff performance?
A wine list organized by body weight and flavor descriptors trains the staff every shift without a single meeting. Brad and Pat explain how list design directly supports team confidence and beverage sales.