THE VINIPAD GASTRONOMY REVIEW

The Blog.

Sommellerie, management and trends to sell more wine at your restaurant.

Sunday, July 12, 2026

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.

The tablet is a shop window: these food-photography rules make every dish and every bottle order themselves.

Opening premium references by the glass looks risky. With the right rotation and data, it is the shortest route to a higher average check.

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

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

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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