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, offering diversity to guests while simultaneously maximizing revenue and driving profitability
is extraordinarily challenging.
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 have subsequently become established as world leaders in wine preservation.
To mark its ten-year anniversary, a series of case studies has been run, with on-premise venues across the world in order to share genuine, real-life insights into how to venues can optimize results from by-the-glass (BTG) wine sales.
La Reserve Hotel & Spa, Ramatuelle (43% increase in total wine revenue)
La Reserve Hotel & Spa is a 5-star luxury hotel in French Riviera, boasting 4 different restaurants within the property, including La Voile, awarded two stars in the 2020 Michelin Guide. Head Sommelier Keeryan Angely took on the full Coravin Professional Range during the case study – Coravin Timeless, Pivot and Sparkling. This allowed an additional 6 still and 3 sparkling wines to be added to the BTG menu.
The results speak for themselves, with a 43% increase in total wine revenue alongside revenue from BTG sales increasing by 25%.
Keeryan comments, “Using Coravin has been life changing for us. It has increased the guests’ interest in our by-the-glass menu and allowed me to offer more prestigious wine pairings on the both the tasting and à la carte menus. I can offer a superior selection of wines and champagnes to guests drinking moderately or dining alone, including selling whole bottles for guests to enjoy by-the-glass over the entire duration of their stay”.
Hôtel du Palais, Biarritz (140% increase in average BTG revenue)
Hotel du Palais is a symbolic jewel of Biarritz overlooking the Atlantic Ocean. This iconic hotel boasts a range of restaurants, including 1 Michelin Star venue La Table d'Aurélien Largeau.
Alexandre Pons, F&B Manager, added a second timeless device to the hotel during the case study to allow guests to enjoy grand cru and other great labels BTG in a wider selection of the hotels’ restaurants. In addition, Alexandre took on the first Coravin Sparkling device to facilitate 5 additional sparkling wines to be added to the BTG menu.
The case study yielded results of a 140% increase in average BTG revenue, alongside zero wastage.
Alexandre comments, “With Coravin, we can offer a much wider selection of wines by-the-glass than was originally the case, as well as much more precise food and wine pairings. Quite simply, Coravin allows the world's greatest wines to be discovered by as many people as possible”.
Text and photos : Coravin
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