Oron Yavetz

Strategies to replace, redirect, and maintain guest confidence with 86'd items Every restaurant has been there: a guest excitedly orders a wine — and the server discovers it’s out of stock. It’s one of those moments that can either derail a sale or turn into an opportunity to showcase professionalism, flexibility, and genuine hospitality. Running out of a certain wine isn’t ideal, but it doesn’t have to cost you the sale — or your guest’s confidence. Here’s how to handle it the right way:...

How layout, section naming, and visual cues guide guest choices subconsciously A wine list isn’t just a catalog — it’s a conversation on paper. The way it’s written, organized, and designed silently guides what your guests choose, how much they spend, and how confident they feel doing it. A well-crafted wine list doesn’t force a sale — it invites one. By applying simple principles of psychology and visual design, you can lead guests naturally toward profitable, satisfying choices without a...

A guide to structuring and pricing your wine list to maximize both guest satisfaction and check average A great wine list doesn’t just showcase what’s in your cellar — it tells a story, guides decisions, and increases revenue without your team having to “hard-sell.” The best ones strike a balance between guest comfort, smart pricing, and subtle psychology . Designing a wine list that sells itself isn’t about offering more options — it’s about offering the right ones in the right way . Here’s...