Thursday 28 February, 2013

Tastevin Is Watching You

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If you’ve wondered why restaurants are moving to iPad based beverage menus, it isn’t just because it looks cool, but because it improves wine sales, in every sense… I don’t typically just repurpose press releases, but this one deserves a quick read… Santa Rosa, CA – Tastevin, a new tablet wine list, is now providing […]




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If you've wondered why restaurants are moving to iPad based beverage menus, it isn't just because it looks cool, but because it improves wine sales, in every sense... I don't typically just repurpose press releases, but this one deserves a quick read...

Santa Rosa, CA – Tastevin, a new tablet wine list, is now providing a broad spectrum of information about on-premise wine sales to restaurants across the nation. A recent analysis of more than 750,000 restaurant wine purchases shows remarkable differences in consumer behavior based on average entrée price on the menu. The research shows that by-the-glass wine sales are booming, and that diners are drinking different kinds of wines depending on the price point of the restaurant.

"We broke the data into three groups, based on entrée price," says the co‐founder and CEO of Labrador OmniMedia, Josh Hermsmeyer. "And we found some significant differences in consumer behavior based on those differences. The full study is being published by Wine & Spirits Magazine in the April 2013 issue."

Diners at lower priced restaurants (entrées between $10 and $30) preferred red wines, with the top wines being blends, Cabernet, and Pinot Noir; but Malbec and Prosecco were also important here. Sixty-nine percent of all wine sales in these restaurants were by the glass.

Is your table properly set? (at Gordon Ramsay Pub & Grill, Las Vegas)

Is your table properly set? (at Gordon Ramsay Pub & Grill, Las Vegas)

In contrast, at medium priced restaurants (entrées between $31 and $60), Chardonnay emerged as the top varietal wine by the glass, while Cabernet led in sales by the bottle. But fully 80% of the wines sold in this segment were by the glass. "It's astonishing how important these by-the-glass programs have become," says Hermsmeyer.

In restaurants where the entrée price was over $60, the largest segment was sparkling wines, followed by Chardonnay. Even in these restaurants, 66% of wine sales were by the glass.

"This opens a new window on wine sales on-premise in America," says Janeen Olsen, wine marketing professor at Sonoma State University, and co-author of Wine Marketing and Sales. "This is exactly the kind of information wineries and restaurants need to make smart marketing and sales decisions in the future."

"We are delighted that our Tastevin app is now providing such rich data to many of the top restaurants in the nation," says John Jordan, co‐founder and Chairman of the Board of Labrador OmniMedia. "This really validates that our product is the wave of the future." --Reprinted from Balzac Communications


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