Operators uncork ‘BYO’ wine programs to make sales pop

Operators uncork ‘BYO’ wine programs to make sales pop

To keep sales flowing during the recession, more restaurateurs are letting guests bring their own bottles of wine to enjoy with meals, signaling a shift in the way many operators do business.

Historically, wine has been an item with a large markup, helping boost both sales and margins. But the growing popularity of “bring your own,” or BYO, programs reflects the sourness of the economy. Operators are willing to shrink tabs and forfeit some of their own income in order to keep spending

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