Free Advice To Restaurants: How to sell more wine and keep your customers coming back for more.

Two months back I was asked by a friend and restaurant manager who I’ve known for years for advice on her wine list. She asked how her restaurant (a mid-range restaurant in a nice area of suburban Detroit) could increase their wine sales and revenue since it had slowly been decreasing as the economy worsened. This was a great question and one that I feel is relevant for many fine dining restaurants in Baltimore and elsewhere in the US. In a time when the economy has many people eating at home and spending less on food and wine, how does a middle to high class restaurant survive? Here I offer advice some pretty simple advice for restaurants that either do not have a dedicated wine manager, or who could use a few ideas on how to sell more wine and make more money. Read more