Creating the optimal wine list is a challenge faced by every on-premise account. Developing a menu that brings to life the ethos of a venue, complements the outlet’s cuisine and offers diversity to guests, while simultaneously maximising revenue and driving profitability, is no small challenge. When Coravin was launched a decade ago by founder Greg Lambrecht, his mission was to revolutionise the way the world experiences wine. Coravin remains firmly committed to this mission and has subsequently become firmly established as the world leader in wine preservation. Over the years, Coravin has worked with wine professionals across the globe and is continually inspired by how they have used its technology to facilitate new business opportunities. To mark Coravin’s 10-year anniversary, it has run a series of case studies with on-premise venues around the world in order to share genuine, real-life insights into how venues can optimise results from by-the-glass wine sales. Coravin hopes these insights will help other operators to improve their offering and profitability. Over the next few months, Coravin will share the results of these case studies, celebrating the sommeliers behind the inspirational menus and the results they have achieved through their use of Coravin technology. The first two case study venues (right) – pub Plaquemine Lock and restaurant Bocca di Lupo – are both based in London and owned by leading restaurateur and chef Jacob Kenedy, who says: “Coravin offers freedom – in my home, freedom to have just one glass; at Bocca di Lupo, freedom
This Article was originally published on The Drink Business - Fine Wine
