“By-the-glass is what drives a wine program. It’s a doorway to your program as a whole,” according to Christopher Birnie-Visscher, sommelier at db Bistro Moderne. There are times when buying a bottle at a restaurant may not be of interest to a customer. However, you can still get that beverage sale by offering a by-the-glass wine list. At times it can be a challenge to implement such an option, but these four tips can get your restaurant started on the right foot.

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