T he key to increasing wine sales is to sell more wine by the glass. Most small to medium-sized restaurants have inadequate knowledge of wine. Your wine buying habits tend to gravitate towards price when you make the mistake of assuming your customers don't know anything about wine. Many restaurants make the mistake of offering only a house wine by the glass. This house wine tends to be the cheapest wine obtainable.

You do not need to have the knowledge of a Sommelier to improve the level of your wine service while keeping the prices and profit margins in the same general area. The first thing you need to do is a little research.

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