Which would you rather sell? Focus on 💵 NOT % ✅ Price based on margin, not just markup. ✅ Balance your list with high-profit bottles guests actually want. ✅ Promote ‘upselling’ thru the lens of value, not sales. Wouldn’t you rather see more sales than stagnant inventory?
COGS are STUPID. Focus on Profit.
Too many restaurants obsess over hitting a COG % target—35%, 30%, maybe even 25%. But here’s the problem: you can’t deposit a percentage in the bank.
A $50 bottle at 30% COGS makes you $35.
A $100 bottle at 50% COGS makes you $50.
"🚨 Calling all restaurant owners! 🍷💰
How do you actively increase wine sales in your restaurant? Are you using smart strategies—or just hoping for the best?
Drop your best wine-selling tactics below! 👇"
@NYSLabor Absolutely! @NYSLabor@NYSDOLCommish. No benefits, no way to contact anyone to resolve issue. Got a call 4/16. Emails, tweets, phone calls all gone unanswered. Certified weeks on phone, no payment, Wishing for a miracle at this point. Please help! @NYGovCuomo
@NYSLabor@NYSLabor@NYSDOLCommish. No benefits, no way to contact Anyone to resolve issue. Got a call 4/16. Emails, tweets, phone calls all gone unanswered. Certified weeks on phone, no payment, Wishing for a miracle at this point. Please help! @NYGovCuomo
@NYSLabor@NYSLabor@NYSDOLCommish. No benefits, no way to contact Anyone to resolve issue. Got a call 4/16. Emails, tweets, phone calls all gone unanswered. Wishing for a miracle at this point. Please help! @NYGovCuomo