10 mistakes not to make on your wine list
Making a wine list is not always easy: What information? How should it be formatted? How to classify your wines? All this without making mistakes that could jeopardize its credibility.
4 things to know about the natural wine trend in restaurants
In recent years, natural wines have conquered restaurants. But what qualifies a wine as "natural"? Why would your customers like to have it on their menu? We give you the...
5 new trends in wine consumption in restaurants
The consumption of wine has been decreasing in recent years, especially in restaurants. This is the opportunity for us to look at the new trends that are emerging, to understand the...
3 things you need to know for your restaurant wine list
Are you a professional looking to create and enhance your wine list? Or are you simply curious to discover the rules of this art? Les Grappes will explain you the conditions to make your wine list...
Our tips for keeping an open bottle of wine
This article is mainly intended for restaurateurs who offer the wine by the glass formula. By this practice some bottles are not always finished, and this should not be a problem for you...
5 things to know about setting the right prices on your wine list
The setting of rates is essential for the sustainability of your business. It allows you to establish a margin on your sales, but also to challenge the competition. Les Grappes offers you what you need to...
The regulation of wine by the glass
The practice of serving wine by the glass is becoming more and more widespread. It is therefore subject to regulation, in order to control abuses, to preserve the quality of the product, while protecting the environment.
How to develop sales with wine by the glass?
Wine by the glass allows the customer to consume small quantities of quality wines. Consumers are turning more and more to this method of consumption because it allows access to great wines...
How do you train your waiters to sell and serve wine?
The secret to a good establishment's success would undoubtedly be impeccable service. Indeed your servers are the only intermediary between your products and the customers. As far as the customers are concerned, they are the ...
Open a wine bar
Who hasn't thought about opening a bar? And for you wine lovers, it would be a wine bar! Go from dream to project, and open your wine bar thanks to the advice given by Les Grappes. In this...
How to become a sustainable restaurant?
What makes you choose one restaurant over another? The price of the menu? The menu? The type of cuisine? Its proximity to where you live? The decoration of the place? P...
But why have men taken up so much space in the restaurant business?
Paul Bocuse, Guy Savoy, Cyril Lignac or Michel Bras, these French chefs are certainly familiar to you and you could quote more without too much difficulty. But what about the chefs that you...