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FEATURE

by the GLASS

B

y The Glass can give your casino bar the potential to make the best of its wine list – and even to stock better and better wines because, as the name suggests, you can serve

them by the glass without fear of wastage… Chris Roberts of By The Glass UK, exclusive distributor of the By The Glass product in the UK and Ireland, told Casino International how it all works.

Casino International: What exactly is the By The Glass wine dispenser?

Chris Roberts: It’s a way of preserving wine for up to two weeks in a temperature-controlled cabinet using nitrogen or argon gas. You can store both red and white wines in there at the correct temperatures, and offer measured pours – so it gives a bar the opportunity to give customers a taste of the very best wines on the wine list, up to a large glass.

CI: How does it work?

CR: It works through preserving the wines with inert gas nitrogen, creating a barrier between the air and the wine, so it doesn’t oxidise. Once you press the button for some wine to come out, it replaces the gap left with nitrogen.

CI: Does nitrogen not affect the wine at all, or does it only affect it after a period of time – for example, you said wine can be stored for two weeks…

CR: Nitrogen is an inert gas, which is why we use it – that means it has no taste, flavour or

colour. It doesn’t affect the wine at all; we’ve said it will keep the wine for two weeks because that’s what we want to guarantee. Some wines do last longer but it’s most effective as a tool for that two-week period.

CI: What wines will keep best then? What

affects that?

CR: A sturdy New World Australian will keep a lot better than, for example, a very fine, older French wine, just because of what it is as opposed to any failings with the machine.

CI: Many casino operators have a good wine list, and you touched on one of the main benefits of this earlier… It means that a bar can have a great wine list, accessible to everyone because it can be sold, with your device, ‘by the glass’, so the customer experience is enhanced, even.

CR: Absolutely. On top of that it gives them the confidence to open any bottle because they don’t have to worry about it spoiling, or any wastage, because there’s another two weeks in which to sell that wine. One thing we also see with our customers is

not only an uplift in wine business, but also in wine profits. You can put into this machine wines you would not normally see sold by the glass, and so you can of course charge a premium for that and therefore increase takings.

CI: Where do you have installations

already?

CR: We’re in places that already make quite a

www.by-the-glass.co.uk for more information.

CI: Presumably there is an installation

process… What kind of cost is involved for someone wanting to install one of the By The Glass cabinets?

CR: We do a site survey with a customer, because from experience we have found out that people who want these machines maybe are not familiar with issues we might encounter during installation. So we do a site survey, then give the customer an accurate quote as to what it might cost – it can be anything from £400, to £600 or £700 for our more complex installations.

The By The Glass cabinet has been designed

to be both easy to use and easy to maintain. It doesn’t take long to keep clean – just run a bottle of warm water through when you change a bottle, for example, and you shouldn’t have any problems. We also do a yearly service visit to make sure everything is working correctly.

Looking to get the best out of your wines and maximise returns? Chris Roberts of By The Glass UK explains how their product can help you realise the potential of even your finest wines…

big feature of their wine; for example, Hush in London, which is quite famous for its wine. They’re looking at a couple ofn other systems as well, but right now it’s just in their private dining room and it’s massivejust a feature for that room at the moment. One place we’ve installed in Ireland, it’s not a fine dining restaurant but just having it there and it being visible to customers, it’s a big sales tool for them and their wine sales have gone up. Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46
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