Expert Insight
There’s no need to wine when you’ve got an ENOMATIC SERVING SYSTEM
We hear from Sally McGill, Commercial Director at Enomatic UK – The world leader in wine preservation and dispensing technology, pouring over 40 million glasses of wine every year.
Q A
Sorry Sally, as always it’s straight to the point! Why Enomatic? What sets you guys apart from other wine serving and preservation systems out there?
In so many ways! Other than the quality of the components and longevity in the marketplace, we have been in business as a distributor for over 10 years and have an active R&D department that listens to us and our customers, which means that we continue to evolve in a positive way to serve our customers in the best way possible. We are also the only company providing this kind of equipment to the hospitality industry with a full time in-house UK based staff with a 7 day a week service desk to assist staff. We partner with all of our customers to provide the best service possible and to support their business. Cheesy, I know, but true!
Q
Where would a pub, bar or restaurant begin if they wanted to install a wine serving system? A small village pub is very different from a large restaurant with high- end single glass pours. Their needs would differ right?
Right! But our systems are relevant in every type of installation. The key is to find your sweet spot – consumers enjoy a nice glass of wine, whether they are in a village or a city, but the key is finding the right wines to serve by the glass in the Enomatic according to your clientele and demographic – not your house wines, but a step up – those wines that wouldn’t usually be available by the glass – and then it’s a win-win! Businesses see a profit in the sales of wines by the glass, and consumers get to have a choice of wines that might not usually be available.
A Q
It sounds like an absolute no brainer to have a wine serving system due to the fact that over-pouring and lack of portion control leads to reduced profit margins. They also look brilliant behind the bar and really enhance the aesthetics of a venue. Are there still ‘Man over Machine’ sceptics out there?
Thanks! We’re proud of the design and a lot of thought goes into that along with functionality. Don’t think so! Customers see the benefit, and the buzz these systems create, add to that the control of wastage and control rather than over pouring, profits, whites and reds served at the correct temperature, three volumes which can be programmed… Sorry, what was the question?!
A
10
November 2019
www.venue-insight.com
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