Operator blog
Wine program notes for steakhouses
Short answers for GMs and beverage directors: BTG economics, floor training, and list design. Built from operator math - not lifestyle content.
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We analyzed 50 steakhouse by-the-glass programs. Here's what most get wrong.
Original-research framing on BTG list size, pour-cost signals, and category gaps - with honest methodology limits and placeholder slots for live gap-analysis output.
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How do I train my servers to sell more wine?
A repeatable 10-minute pre-shift: two-sentence pitches, hesitation handling, and why the second-cheapest bottle beats “safe” defaults on ribeye tables.
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What's a good pour cost for wine by the glass?
Target 20–25% pour cost with worked examples by pour size - and how over-pouring, oxidation, and mispriced splits quietly erode margin.
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What should servers say when guests hesitate on wine?
Table-reading cues, food-order bridges, and a two-option close that keeps guests choosing between pours - not between wine and water.
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How many wines should I offer by the glass?
Velocity vs. breadth, rotation rules, preservation economics, and why lean BTG lists are winning in 2026 high-check dining rooms.