Eat.Drink.Sleep - January 2018

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EAT. DRINK. SLEEP January 2018

Here are the three questions you should ask yourself whether you should be doing more:

Q1) Do you even care? If you really don’t care whether you serve your customers wine that’s off, then stop reading and turn the page. But if you truly understand the importance of customer service, then read on.

Serving Wines by the Glass? 3 Options for Doing More to Protect Your Leftover Bottles of Wine and 3 Questions Whether You Should Probably safe to say that all restaurants, bars, pubs, and hotels sell wines by the glass. It’s convenient for customers and profitable for business. Most, likely throw their leftover bottles of wine in a fridge as they know it helps to keep the wine a little longer. Most likely also throw bottles of wine down the sink after a customer complains the wine is not right.


There are a few options for doing more, i.e. for keeping leftover BTG wine even more fresh and lasting even longer: A) There’s equipment you can buy, e.g. Enomatic. They work well, use some argon, but they are expensive. B) There are gadgets you can try, e.g. Coravin. Nifty, uses argon, but not cheap and can be a bit tricky. C) Then there are wine preservation gases you can use, e.g. Private Preserve or Winesave. Effective, easy, and affordable but you do need to know which one uses 100% argon.

Q2) Do you have a single second? You ask a lot of your staff. There are tons of tasks to complete at the end of the night during closing. But all it takes is literally one second to protect leftover bottles of wine.

Q3) Can you spare some change? Protecting your leftover wines with wine saving gas can cost under 10p per bottle. Small price to pay in exchange for happier customers the next day. If you answered yes to all three questions, then start “gasing” your wines with wine preservation gas made with 100% highquality, food-grade, argon, e.g. from winesave. It’s proven effective, extremely easy to use, and very affordable. Still not convinced it’s worth it? Studies show that for every customer who does complain, e.g. about their wine, there are 26 other customers who leave disappointed without saying anything… to you, at least. If you care, start doing a little more. It doesn’t take much time or money.