Coravin: at your service

Creating the optimal wine list is a challenge faced by every on-premise account. Developing a menu that brings to life the ethos of a venue, complements the outlet’s cuisine and offers diversity to guests, while simultaneously maximising revenue and driving profitability, is no small challenge.

When Coravin was launched a decade ago by founder Greg Lambrecht, his mission was to revolutionise the way the world experiences wine. Coravin remains firmly committed to this mission and has subsequently become firmly established as the world leader in wine preservation. Over the years, Coravin has worked with wine professionals across the globe and is continually inspired by how they have used its technology to facilitate new business opportunities.

To mark Coravin’s 10-year anniversary, it has run a series of case studies with on-premise venues around the world in order to share genuine, real-life insights into how venues can optimise results from by-the-glass wine sales. Coravin hopes these insights will help other operators to improve their offering and profitability.

Over the next few months, Coravin will share the results of these case studies, celebrating the sommeliers behind the inspirational menus and the results they have achieved through their use of Coravin technology.

The first two case study venues (right) – pub Plaquemine Lock and restaurant Bocca di Lupo – are both based in London and owned by leading restaurateur and chef Jacob Kenedy, who says: “Coravin offers freedom – in my home, freedom to
have just one glass; at Bocca di Lupo, freedom for us to pour more bubbles and for guests to try any wine. At Plaquemine Lock, Coravin offers the freedom to explore a selection of fine wines.”

The third case study venue, Reign Champagne Parlour, is in Sydney and chose to work with Coravin Pivot due to its impressive compatibility with different kinds of closures.

Plaquemine Lock, London

Substantial 17% increase in premium wine revenue Plaquemine Lock is a relaxed English pub that specialises in Cajun and Creole food. Jacob Kenedy and manager Tommy Jurczyk transformed the previously modest wine by-the-glass selection for the Coravin Case Study by adding 10 bins to the list.

Jurczyk comments: “The introduction of Coravin has given us the freedom to experiment with premium wines by the glass – something we would never do before for fear of increased wastage.”

Devices: Coravin Timeless

• Increase in total wine revenue: +10%
• Increase in proportion of revenue from BTG sales: +10%
• Total sales of premium wine (>£40 per bottle): +17%
• Reduction in wastage: 90%

Jurczyk adds: “Coravin is also a great talking-point as whenever it’s used in front of guests at the bar it sparks people’s curiosity.”

Bocca di Lupo, London

Significant 90% reduction in wine wastage

The worthy winner of a wide array of awards and accolades for its honest Italian cuisine, Bocca di Lupo has taken its use of Coravin to a new level. Kenedy and head of wine Phill Morgan have not only expanded the by-the-glass menu for the Coravin Case Study, but also now offer guests the chance to enjoy a glass of wine from any bottle up to £300 after 9.30pm.

Morgan comments: “Offering a wide range of wines by the glass is a useful and appreciated service for our guests, and allows them to play and match our food with finer wines. Coravin Sparkling means we can keep the sparkling range by-the-glass in line with the range of still wines in terms of quality and value, offering more without worrying about waste.”

Devices: Coravin Timeless & Coravin Sparkling

• Increase in total wine revenue: +8%
• Increase in proportion of revenue from BTG sales: +10%
• Increase in average value per glass: +2%
• Reduction in wastage: 90%

Reign Champagne Parlour, Sydney

Notable 35% increase in total wine revenue

Louella Mathews, sommelier at Trippas White Group, added three additional still wines by the glass to the menu for the Coravin Case Study. Mathews opted to use Coravin Pivot – ideal for the Australian market as it is compatible with all closures, including synthetic cork.

Devices: Coravin Pivot

• Increase in total wine revenue: +35%
• Increase in proportion of revenue from BTG sales: +16%
• Increase in average value per glass: +60%
• Reduction in wastage: 80%

Mathews says: “Coravin Pivot is incredibly easy to use. It has allowed us to offer a bigger selection of premium wines and is a fun talking-point with the clientele.”