This is a little sneak preview for our presentation on Thursday, but I was recently pondering on this.
Why does ordering wine at a restaurant have to be so intimidating? I love the "flights" concept that exists to some extent in wine and to a greater extent in beer, and find that it's a great way to help me learn my preferences.
However, it seems like wine flights are extremely uncommon at restaurants. Perhaps because they take up a lot of space and you don't end up spending more, but what if you could make them a win-win?
Picture this: You have a list of restaurants in your area that are willing to offer you three sample pours (similar to the size we get in wine class) before purchasing a glass or bottle of wine.
For you as a budding wine connoisseur, you get the chance to try and perfect your preferences before making a selection. You also get the chance to build up your experience tasting and comparing varietals.
For saavy restaurant owners, I liken this to the 1000 point Opentable promotion. You can drive more traffic to your store and have the opportunity to push incentive (like a premium pour if you dine before 6 or after 9).
It's time to let the average wine consumer have more choice and let our palettes take flight!
Why does ordering wine at a restaurant have to be so intimidating? I love the "flights" concept that exists to some extent in wine and to a greater extent in beer, and find that it's a great way to help me learn my preferences.
However, it seems like wine flights are extremely uncommon at restaurants. Perhaps because they take up a lot of space and you don't end up spending more, but what if you could make them a win-win?
Picture this: You have a list of restaurants in your area that are willing to offer you three sample pours (similar to the size we get in wine class) before purchasing a glass or bottle of wine.
For you as a budding wine connoisseur, you get the chance to try and perfect your preferences before making a selection. You also get the chance to build up your experience tasting and comparing varietals.
For saavy restaurant owners, I liken this to the 1000 point Opentable promotion. You can drive more traffic to your store and have the opportunity to push incentive (like a premium pour if you dine before 6 or after 9).
It's time to let the average wine consumer have more choice and let our palettes take flight!
Hi Katie, my team shares the same sentiment as you do! We've got an idea that could solve this stigma and problem that people have to buy a full bottle of wine before they get to try it... stay tuned tomorrow ;-)
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