On the surface, selling wine seems easy. Your guests come into your restaurant ready to spend money and have a great night, but somehow, when their server gets to the table, your guests choose not to order wine, opting instead for something flashy, like a cocktail; sturdy, like a beer; or choosing the conservative route and going with a non-alcoholic drink. As a restaurant owner or manager, this situation can get stressful because you didn’t allocate funds to stock a lovely looking wine cellar, you planned on selling every last drop of the wine you ordered. But you can’t do that unless every one of your tables sees wine as a necessary complement to their meal—not as an added expense meant for special occasions. Here’s how to convince your guests that at your restaurant, wine is an everyday thing. Read more