Napa Technology, Panel of Sommeliers, Restaurant and Hotel Operators Share Expert Tips to Increase Wines by the Glass Revenue

    SAUSALITO, CA, August 11, 2011 /24-7PressRelease/ -- Napa Technology, developer of the WineStation Intelligent Preservation and Dispensing System, assembled a group of industry experts and WineStation users, coupled with recent consumer insight, to develop the most comprehensive tips on how food service and hospitality operators can increase wines by the glass profitability.

Marian Jansen op de Haar, founder of Vines 57 and a well-known wine industry consultant, noted that a glass of wine is only as good as its preservation system.

"If your glass is the second or third glass poured, you should make sure a few things happened: was your glass of wine protected from oxidation either by sparging with an inert gas or by flash-vacuum of the opened bottle? Restaurants that are serious about wine will have a preservation system!"

David Grice the General Manager/Wine Director and user of the WineStation preservation and dispensing system, at Bella Mia Restaurant in San Jose, CA recommends in addition to diligent preservation, the use of full wine descriptions, an element of surprise with wine selections, and offering samples to increase sales.

"The more information the guest can consume about the wine, the more comfortable they are with the purchase. Furthermore, wine samples also help purchase security, as David reports, "By first providing the guest with a small sample out of the WineStation, we can we can sell the lesser known, unique and higher priced wines by the glass and by the bottle."

Bryan Gavin the Owner Operator of Pangaea Wine Bar and Bistro in Putnam, CT pointed to proven techniques that he has personally implemented: feature seasonal wine flights, create wine of the day specials, and found your own Vino University. The edu-tainment trend at restaurants and wine bars has gained great recent popularity. Pangaea holds special two-hours classes focused on educating the guests on a wide variety of wine consumption and selection knowledge. For the entertainment side, the "university" is well equipped with wine and paired food selections to make for a more fun learning environment.

In the pairing world, industry leaders are all taking note that consumers want wine pairing selections on menus to remove guesswork, wine prix-fixe menu and wine flights to be paired with courses in the wines by the glass programs.

With thousands of customers worldwide, Napa Technology highlights other effective suggestions to increase wine by the glass sales:

1. Eliminate waste by utilizing preservation practices and assure the product is served in a pristine form.
2. Choose the appropriate stemware to enhance the flavors of the wine.
3. Know the fill line and practice portion control, as provided by systems such as the WineStation, to immediately eliminate costly profit loss.
4. Monitor temperature, as wine served too hot or too cold will immediate ruin the guest experience.
5. Showcase the product, as guests make purchases visually. Fine wines displayed in systems such as the WineStation have a perceived increase in value and will aid sales.

The WineStation is a profitable solution for many food service and hospitality operators and equally as beneficial as training, education and effective marketing practices.

For more details and tips from sommeliers on the full wines by the glass profitability article click on the highlighted text.

Napa Technology, LLC is a designer and manufacturer of Intelligent Dispensing Solutions for wine that ensures optimum freshness with each pour. The company's breakthrough product, WineStation, is designed to drive revenues and maximize the profitability of each bottle. WineStation has been adopted by hospitality, entertainment and foodservice industries as a new way to serve, preserve and capitalize on the value of available customer preference data.

Website: http://www.napatechnology.com

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