The typical restaurant sold 117 different wines in October.
- Top 20% of wines: 65% of wine revenue
- Wines that sold twice or less: 58% of the list, 23% of revenue
The typical restaurant sold 117 different wines in October. The best fifth earned 65% of the money, but the long tail still matters: wines that sold twice or less made up 58% of the list and still earned 23% of revenue. That tail is where the rare and expensive bottles live, the ones guests are trading up to. Cut duplicates, not depth.
- Sort your list by revenue; protect the top fifth’s stock levels.
- In the long tail, cut the third Sancerre, keep the only Barolo.
- Re-check par levels after a month of trading up.