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

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.

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

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.