WHYNOT Takes the Risk Out of An Adventurous Wine List!

YBLTV Meets WHYNOT Wine Server by SandenVendo America, Inc. at Nightclub & Bar Show 2018

Restaurants invest a lot in their wine cellars and wine lists, and have to take the time to educate their staff to encourage their customers to try new or more expensive wines. Customers consider trying a new fine wine an investment, even a risky one, if they don’t know much about it. One way to lessen the risk and move more of what’s in the cellar is to offer customers the chance to taste the wines first or even purchase just a glass of something they might not be able to afford in a full bottle.

While there are a couple of options on the market that already make this possible, one new product just released at the 2018 Nightclub and Bar Show seems to combine the best features of both. Distributed by SandenVendo America based in Dallas, TX, the WHYNOT Wine Server is a system designed for restaurants and bars that offers measured serving for a taste or glass in addition to opening unlimited bottles at the same time.

SandenVendo America, Inc., VP Sales & Mktg., Gordon Justice with YBLTV Anchor / Writer / Reviewer, Brandy Falconer at the 2018 Nightclub & Bar Show, Las Vegas, NV.
SandenVendo America, Inc., VP Sales & Mktg., Gordon Justice with YBLTV Anchor / Writer / Reviewer, Brandy Falconer at the 2018 Nightclub & Bar Show, Las Vegas, NV.

While some machines offer 2, 4, 8, and 16 bottle capacity, with a corresponding increasing price tag, the WHYNOT lets you pour from an unlimited number of bottles through its two bottle server. It does this by resealing each bottle with an airtight plastic cork and replacing the air with nitrogen to delay or arrest oxidation. The bottle does not have to stay in the machine, but can go back on the display shelf or even be brought tableside to assure the customer he or she is getting what they pay for.

Customers can be encouraged to expand their palate as well as their wine horizons at minimal risk, and can be welcomed to enjoy more precious wines by the glass, eliminating some of the perceived stuffiness that is a natural byproduct of great wine lists. The proprietor can also take advantage of deals on either expensive but well-known labels, or lesser-known wines, knowing that they will have less of a hard sell on a glass than a bottle. Restaurants and bars can also use the WHYNOT to expand their offering during tasting events, without fear of throwing away good product. While this innovative machine is new to the market, the marketing options seem plentiful, and the benefit to proprietor and customer alike is a great selling point. This should make business owners more likely to try new wines, which in turn helps the wine industry worldwide as more great wines get just that much more exposure.

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