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

A wine list organized by body weight and flavor descriptor does more than look clean. It reduces guest friction, supports staff, and converts tables into wine-drinking tables before the appetizers arrive.

The right size for a by-the-glass program is the number of selections that drive bottle engagement without creating spoilage, staff confusion, or a stopping point for guests who should be spending more money in your restaurant.