Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Wine Lists Boost Per-Head Revenue
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how a thoughtfully curated wine list can significantly increase per-head revenue at independent restaurants. They dive into the psychology of wine pricing, the impact of bottle vs. by-the-glass options, and the surprising role of wine list design—from the number of selections to the order in which they appear. Using real-world examples and data, they explain why a shorter, more focused list often outperforms a lengthy one, and how sommeliers and servers can guide guests toward higher-margin choices. The conversation…
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