Many restaurants treat wine as a secondary thought. At vintellect, we specialize in bridging that gap.
For every dollar a restaurant makes from wine, about 70 cents ends up as profit higher than typical margins.
In optimized programs, wine contributes 1 out of every 10–15 dollars of total gross revenue, increasing your margins.
Strategic pricing often sees markups of 200–300%, turning your inventory into a powerful profitability lever.