By-the-Glass
Whatever the reason, whether you’re driving, want something different to the others at the table, want a great pairing with your food, or just want to try something special, we’ve all stared at a wine list and suffered real disappointment when seeing the by-the-glass list compared to full bottles.
Wouldn’t it be great if you had the opportunity to drink pretty much anything from a restaurant’s cellar, rather than leaving customers staring at the most basic of wines on your list, when they’d be delighted to spend a little more. ecoSIP gives you that unique opportunity: to upsell to better wines for little more, and to please your customers by giving them the better choice they desire – with less risk and zero waste.
Food Pairing
The finest restaurants in the world are all about their carefully-paired wine offerings to accompany high-end tasting menus. The unique combination of food and beverage (whether wine or cocktails) adds so much to the experience, yet this is too much work for more mainstream restaurants.
ecoSIP lets you give the same magic as those top restaurants: a glass of something that might be too risky or challenging for the customer to order a whole bottle, yet which elevates the food to the next level.
Our sommeliers are some of the best in the world and can help with this process. Your serving staff simply take the correct portion of the drink that’s held at the right temperature, pour it into the glass and take to the table.
ecoSIP’s advanced protection can look after any still beverage, meaning it’s always served in perfect condition – no cork taint; no oxidation; no mousiness, as every glass is tested before packaging.
Upsell to Premium
No restaurant or bar wants to waste wine; yet there’s always the temptation with the lower volume BTG products for staff to push the wine beyond when it’s at its very best. This can lead to the bottle being tipped down the sink, if staff are well-trained, or severe customer dissatisfaction if they don’t spot the damage.
Having single-serve premium drinks with a long shelf life means you can offer a glass of White Burgundy to go with your scallops, a high-end Sauvignon for Oysters, or a top Bordeaux or Malbec for with an expensive steak. No longer will the customer have to look on longingly; they can enjoy a small glass at a much higher unit price to accompany their meal, without having to shell out hundreds for a full bottle that they can’t finish.
Inventory Management
The space-saving nature of ecoSIP packs offer huge advantages to bottles. The packing density increases dramatically – for example, a pack of 12 glasses takes up less space than a single bottle on the shelf or in the fridge.
This means fewer deliveries, less CO2 and less wasted space. But it also means it’s super easy-to-serve. Rather than having to clean the wine measure, pour each serving out, then transfer into a glass, it’s a single rip and tip into the glass with much less chance of under / over-serving and less chance of spillage.
Reduced waste/recycling costs
Recycling glass is expensive. A London restaurant with 100 covers could go through around 900 bottles a week, weighing around half a tonne and filling around 10 x 140L recycling bins. That’s a huge amount of glass to store and pay to have collected.
Moving to ecoSIP, for the same amount of wine, would generate just ~1.4kg of waste.