DAS GASTRONOMIE-MAGAZIN VON VINIPAD

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Sommellerie, Management und Trends, um in Ihrem Restaurant mehr Wein zu verkaufen.

Sonntag, 12. Juli 2026

TOP-ARTIKEL

How a digital menu makes your restaurant sell more wine

From appellation filters to by-the-glass pricing: the design decisions that turn menu browsing into bottles served.

CONVERSION18. Juni 2026 6 Min. Lesezeit
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SOMMELLERIE30. Mai 2026 4 Min. Lesezeit

The sommelier's selection: your cellar's shop window

Every guest passes through this section when choosing wine. How to use it to spotlight the references you most want to move.

MANAGEMENT12. Mai 2026 5 Min. Lesezeit

Stock control: the menu that updates itself

Out-of-stock references disappear instantly, minimum-stock alerts arrive by email, and consumption reports keep the cellar under control.

COMPLIANCE22. April 2026 4 Min. Lesezeit

Allergens on the menu: compliance without friction

Declaring the allergens in every dish is mandatory. Doing it without reprinting menus or improvising on the floor is also possible.

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