To celebrate its 10th anniversary, Coravin has released the latest case studies in a series sharing insights into how venues can optimise by-the-glass wine sales. The second instalment of Coravin Case Studies shares results from two contrasting venues in Cape Town and the French Riviera, which expanded their bythe-glass offering in very different ways. Seabreeze Fish & Shell, Cape Town By-the-glass (BTG) sales doubled to represent almost 50% of wine revenue SeaBreeze offers a fresh take on a traditional fish restaurant by only serving locally-sourced fish caught off South African shores. The decision by founder Alex Grahame and head sommelier Blessings Tengwa to increase their menu to offer 16 of South Africa’s Cap Classique wines by the glass was therefore perfectly aligned to the venue’s local ethos. Tengwa’s knowledge of and passion for the Cap Classique category, and ability to now offer guests the opportunity to taste a wider range of wines, resulted in bythe-glass sales more than doubling to represent almost 50% of total wine sales. Device: Sparkling Revenue from BTG sales: +180% Average BTG Revenue: +30% Wine Wastage: -100% Grahame comments: “In a world where experience is everything, Coravin Sparkling allows us to offer our customers the widest choice of Cap Classique by the glass in the Western Cape, with no wastage. Delivering the experience of choice contributes to customer loyalty, promotes the products we care about and supports the Cape wine industry.” La Reserve Hotel & Spa, Ramatuelle 43% increase in total wine revenue
This Article was originally published on The Drink Business - Wine
