Mastering Restaurant Revenue
We help you turn restaurant dreams into significant profits. Take your margins up with strategic shifts from design & buildout to amazing FOH multiple revenue streams.
Why Most Restaurant Wine Programs Lose Money (And How to Fix Yours)
Ep. 15 - A well-designed wine program can be a major revenue driving POD – or a costly, space hogging mistake! In this episode, Bruce Russo and Diane Armitage break down what actually works: how much wine inventory you really need, why overbuilding storage kills profits, smart display strategies that sell, better ways to manage temperature (and why Bruce avoids wine coolers), and how shifting customer trends are reshaping today’s wine programs. If you want your wine to flow — and your profits to grow — this one’s for you.
Key Points
- ✅ How much inventory you really need (hint: it’s way less than you think)
- ✅ The cost trap of overbuilt wine storage
- ✅ The best ways to design displays that move product
- ✅ How to smartly manage wine temperature — and why Bruce avoids traditional wine coolers
- ✅ Why younger customers are changing the game — and how to adjust your beverage program
Chapters
| 0:53 | |
| 2:29 | |
| 7:20 | |
| 12:06 | |
| 15:00 | |
| 18:51 | |
| 20:29 | |
| 21:43 | |
| 24:18 |
Transcript
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