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peeeps peeeps
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6 years ago
Upscale casual dining restaurants tend to sell more wine when their lists have:
 
  a. Less than 50 bottles, because guests seem to be intimidated with too many selections.
  b. About 150 bottles, because guests need enough selection to be able to find familiar and comfortable selections, yet not be overwhelmed with too many choice.
  c. More than 200 bottles, because guests need enough selection to be able to find familiar and comfortable selections.
  d. Ten options: 2 Sparkling, 3 Whites, and 5 Reds.
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6 years ago
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peeeps Author
wrote...
6 years ago
This helps so much, thank you for responding so quickly...
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