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.