In Vino Veritas LXXXVII: Hybrid spaces can help improve wine sales

Besides helping a hotel restaurant become profitable, the broader, less quantifiable goal, is to satisfy hotel guests in such a manner as to halo positively back onto the guest room product. People want to stay at hotels that are known for their food or having a fun spot to dine at. To this broader goal then, it shouldn’t matter as to how the wine, or any other beverage, is delivered to the patron so long as it drives satisfaction, knowing that this will ultimately support occupancy figures. Traditionally, this selling pathway for wine is to let the customers glance over…
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