Wines‐by‐the‐glass programmes are a flexible and profitable means for restaurants to sell wine to customers in a society emphasising moderation. The breadth, depth, prices and types of wine which constitute a well‐designed by‐the‐glass programme are dictated by the style of restaurant, the cuisine and the clientele. Two approaches to the service aspect are also discussed. Glassware and storage facilities also factor into the programme. This article presents some ideas and areas to consider when designing a successful and profitable wines‐by‐the‐glass programme.
MCB UP Ltd
Copyright © 1994, MCB UP Limited