Free Wine - How To Set It Up?

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MtnKeeper

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We used to put free local microbrews in the guest refrigerator along with soda. At some point I stopped doing it because they were going through them so fast and my costs on food, propane and taxes were rising. We were tops in the ratings on TA in the State. Others started copying what we did and now the top ones also give free wine or beer to the guests. Recently we started putting free truffles in the guest rooms upon arrival but summer is here and it's too difficult to store them without melting. So I'm thinking about going back to putting out wine. I'm not asking about rules and regulations, etc. So here's the question:
If we put out wine rather than beer, how much would you put out and how would you set this up? I once had a guest give me a bottle and I'm not a wine drinker so I left it out for others to enjoy. One guest grabbed the whole bottle and took it to their room. I'm trying to give each guest a glass but how do you stop the bottle takes? Any wording anyone has used? Would you just put out white wine? Is it better to setup a wine hour and then if it's gone, it's gone? Thanks.
 
I used to give wine -- technically I was probably not supposed to. But my guests loved it. I also joined them! In summer, sitting out on the porch, in the cooler weather, sitting in the guest library. I'd wander in and out. I put out those little clear plastic cups. Not wine glasses - and let them help themselves. And it was during wine and cheese hour only. I never had anyone take the bottle away (although I did have a few guests eat most of the cheese and crackers :) ) I did have guests give me a bottle quite often so I was able to pass that along. If I didn't have quite enough for all the guests I made basic sangria. If I had no wine, it was lemonade or maybe spiked lemonade.
 
Perhaps with several wine goblets set around or in front of the bottle? Unfortunately there is nothing one can do about the hogs of the world. Yes, I would do a white, but I am one who gets headaches from red. I would just choose to pass if it was a red - no bad thoughts about the innkeeper, my problem, no one else's.
 
Not sure there is a lot you can do to manage it. As suggested already, lots of glasses. We have always provided complimentary wine as one of the added values. In fact, it was one of the first. I don't know if the nature of our accommodations is responsible, but it is really unusual for someone to take the bottle away from the side table it sits on with the glasses.
I think one thing to ponder. Are you raising your rates as you add value? If so, the added cost of the wine, even if you have some nights with big drinkers, should even out over time and end up making you money. If it isn't, it could end up being a point of stress as the cost eats into your profits.
 
You can find wine in splits. A split and two glasses in the room is nice.
Or a sign, "Please enjoy a glass of wine."
 
well, I've been searching but I can't find the graphic on my computer. It said 'Enjoy a complimentary glass of wine'. I printed it on tent cards and usually added my own embellishments, depending.
I have a stainless steel wine cooler to set the bottle in. That sat on a mat (a rhyme) :) then the cups were to the side on a little tray. platter of cheese, crackers and often grapes to the other. Flameless candles, too. And napkins -- there will be spillage or drippage. I often folded a towel and put it behind the cooler in case someone wanted/needed to wipe the bottle. And you need a place for their trash. On really hot nights, I put some ice in the bottom of the cooler. Honestly, I got more comments and compliments about this.
 
Don't put a sign up that says FREE WINE or you will lose the whole bottle! haha
Give them a little coupon for a complimentary glass of wine at check in, and they may think that is pretty nifty. I would, whether or not I drink wine.
 
Decant the wine. You can find beautiful wine decanters. Present it on a tray with a lot of glasses. No one is going to think it's ok to take the decanter to their room!
 
Might take a cue from plating breakfast instead of buffet style. Or what airlines do with the small bottles Abundance encourages some to take advantage of you.
Put out a couple glasses shortly before you want it available. Or, only put out a bottle that is maybe 25-40% full.
Personally, I do not plan to serve alcohol that way, partly due to liability and partly due to cost. AsS well as the small concern that someone may tamper with the bottle (yes I remember the Tylenol tampering that caused a few deaths in 1982, or what some psychos do to Halloween candy).
Recently, this state allowed innkeepers to offer a complimentary bottle of wine, if local. I would seek to partner with local vineyards from a co-marketing point of view. Or, do it for my best guests.
 
undersea said:
Might take a cue from plating breakfast instead of buffet style. Or what airlines do with the small bottles Abundance encourages some to take advantage of you.
Put out a couple glasses shortly before you want it available. Or, only put out a bottle that is maybe 25-40% full.
Personally, I do not plan to serve alcohol that way, partly due to liability and partly due to cost. AsS well as the small concern that someone may tamper with the bottle (yes I remember the Tylenol tampering that caused a few deaths in 1982, or what some psychos do to Halloween candy).
Recently, this state allowed innkeepers to offer a complimentary bottle of wine, if local. I would seek to partner with local vineyards from a co-marketing point of view. Or, do it for my best guests..
Click to expand...
I hope you'll rethink some of this over time. We have built our business on the sense of abundance. It has encouraged more people to be respectful of us than it has ever encouraged them to take advantage of us.
 
Breakfast Diva said:
Decant the wine. You can find beautiful wine decanters. Present it on a tray with a lot of glasses. No one is going to think it's ok to take the decanter to their room!.
Click to expand...
Breakfast Diva said:
Decant the wine. You can find beautiful wine decanters. Present it on a tray with a lot of glasses. No one is going to think it's ok to take the decanter to their room!
Click to expand...
No they will swig it all down right there!
shades_smile.gif

 
Breakfast Diva said:
Decant the wine. You can find beautiful wine decanters. Present it on a tray with a lot of glasses. No one is going to think it's ok to take the decanter to their room!.
Click to expand...
I hadn't thought of that idea. We don't decant since we prefer to show the label, but that would be a great solution for folks with a moderate price point looking to add value without pushing past their budget for it and it would clearly say to me, "Have a glass a wine with our compliments, but go to the store if you want more."
 
We've only stayed at one place that had wine out for guests. (Usually we're out sightseeing during happy hour; we miss it every time.) I dithered over how much was too much to drink. Was a second glass too much when we were the only guests?
Innkeeper solved my dilemma by putting out a mostly empty bottle that Gomez and I didn't even want to finish after the first sip. Then the embarrassment of what to do with a full glass of wine!
I'd have it be part of your intro when the guest's check in - "we hope you'll join us for a glass of wine between (whatever hours you have the wine out) ."
If you're planning to leave the wine out for guests to help themselves and your experience is that one or two guests over indulge then a nicely worded card on the wine table saying "please enjoy a glass of wine on the house. Welcome to the mountains!"
As for what kind, I'd put out one of each. A red and a white. At your price point you want to look generous. You can see after a month or so what guests are drinking.
I'd set a time limit so guests aren't knocking on the door at 10 PM saying the bottles are empty.
 
Morticia said:
We've only stayed at one place that had wine out for guests. (Usually we're out sightseeing during happy hour; we miss it every time.) I dithered over how much was too much to drink. Was a second glass too much when we were the only guests?
Innkeeper solved my dilemma by putting out a mostly empty bottle that Gomez and I didn't even want to finish after the first sip. Then the embarrassment of what to do with a full glass of wine!
I'd have it be part of your intro when the guest's check in - "we hope you'll join us for a glass of wine between (whatever hours you have the wine out) ."
If you're planning to leave the wine out for guests to help themselves and your experience is that one or two guests over indulge then a nicely worded card on the wine table saying "please enjoy a glass of wine on the house. Welcome to the mountains!"
As for what kind, I'd put out one of each. A red and a white. At your price point you want to look generous. You can see after a month or so what guests are drinking.
I'd set a time limit so guests aren't knocking on the door at 10 PM saying the bottles are empty..
Click to expand...
An inn we have both been to had sherry out with cups and carafe. I remember seeing it.
 
happykeeper said:
Not sure there is a lot you can do to manage it. As suggested already, lots of glasses. We have always provided complimentary wine as one of the added values. In fact, it was one of the first. I don't know if the nature of our accommodations is responsible, but it is really unusual for someone to take the bottle away from the side table it sits on with the glasses.
I think one thing to ponder. Are you raising your rates as you add value? If so, the added cost of the wine, even if you have some nights with big drinkers, should even out over time and end up making you money. If it isn't, it could end up being a point of stress as the cost eats into your profits..
Click to expand...
Thanks everyone for the input. We raised our rates a little this year which also offset the cost of putting in the truffles. Guests love them but I'm thinking summer we'll try the wine and see how it goes. I like the decanting idea - I can't imagine a person taking the back to their room. So I'm not concerned about the cost adding up as I've got that covered, just wondering how others have done it successfully.
 
happykeeper said:
undersea said:
Might take a cue from plating breakfast instead of buffet style. Or what airlines do with the small bottles Abundance encourages some to take advantage of you.
Put out a couple glasses shortly before you want it available. Or, only put out a bottle that is maybe 25-40% full.
Personally, I do not plan to serve alcohol that way, partly due to liability and partly due to cost. AsS well as the small concern that someone may tamper with the bottle (yes I remember the Tylenol tampering that caused a few deaths in 1982, or what some psychos do to Halloween candy).
Recently, this state allowed innkeepers to offer a complimentary bottle of wine, if local. I would seek to partner with local vineyards from a co-marketing point of view. Or, do it for my best guests..
Click to expand...
I hope you'll rethink some of this over time. We have built our business on the sense of abundance. It has encouraged more people to be respectful of us than it has ever encouraged them to take advantage of us.
.
Click to expand...
I don't have a problem with abundance mentality. I have a problem with people who take advantage of others or liability.
I had a prior business; the previous owner, my foreman and some employees took serious advantage of my good will. I also have rental properties, and there is always a small number who try to go around you or cause serious problems.
As the other thread "coopetition", there are always other businesses/inns who will try to take advantage.
I think owners need to seriously consider that there are TWO parts to a business - Reward and Risk. In futures trading, there is something called :"Risk of Ruin." That says that any trading strategy ultimately will completely wipe you out if you trade long enough. People who think "I don't need insurance" It is true, until you need it. Yes it is 99.9% unlikely on any particular day. But that says that in 1000 days, it is GOING to happen on one of those days.
Obviously, someone taking the whole bottle is a very small risk. I am much more concerned with someone tampering with it. I personally would seek to minimize leaving out unmonitored food or drink. Yes, unlikely but possible. The person standing in the mall parking lot, wondering who took their car. Very rare. But when it happens to you. There have been 100s of millions of peoples' identities stolen over the last few years. Now, even the IRS lowst 100,000 records including peoples' SSNs.
It is not about being stressed over it, it is about setting up processes that you are comfortable with.
 
undersea said:
happykeeper said:
undersea said:
Might take a cue from plating breakfast instead of buffet style. Or what airlines do with the small bottles Abundance encourages some to take advantage of you.
Put out a couple glasses shortly before you want it available. Or, only put out a bottle that is maybe 25-40% full.
Personally, I do not plan to serve alcohol that way, partly due to liability and partly due to cost. AsS well as the small concern that someone may tamper with the bottle (yes I remember the Tylenol tampering that caused a few deaths in 1982, or what some psychos do to Halloween candy).
Recently, this state allowed innkeepers to offer a complimentary bottle of wine, if local. I would seek to partner with local vineyards from a co-marketing point of view. Or, do it for my best guests..
Click to expand...
I hope you'll rethink some of this over time. We have built our business on the sense of abundance. It has encouraged more people to be respectful of us than it has ever encouraged them to take advantage of us.
.
Click to expand...
I don't have a problem with abundance mentality. I have a problem with people who take advantage of others or liability.
I had a prior business; the previous owner, my foreman and some employees took serious advantage of my good will. I also have rental properties, and there is always a small number who try to go around you or cause serious problems.
As the other thread "coopetition", there are always other businesses/inns who will try to take advantage.
I think owners need to seriously consider that there are TWO parts to a business - Reward and Risk. In futures trading, there is something called :"Risk of Ruin." That says that any trading strategy ultimately will completely wipe you out if you trade long enough. People who think "I don't need insurance" It is true, until you need it. Yes it is 99.9% unlikely on any particular day. But that says that in 1000 days, it is GOING to happen on one of those days.
Obviously, someone taking the whole bottle is a very small risk. I am much more concerned with someone tampering with it. I personally would seek to minimize leaving out unmonitored food or drink. Yes, unlikely but possible. The person standing in the mall parking lot, wondering who took their car. Very rare. But when it happens to you. There have been 100s of millions of peoples' identities stolen over the last few years. Now, even the IRS lowst 100,000 records including peoples' SSNs.
It is not about being stressed over it, it is about setting up processes that you are comfortable with.
.
Click to expand...
"Abundance encourages some to take advantage of you."
I suppose I was mostly responding to this statement where you linked them together. It sounds as if we agree that you can have both a sense of abundance and a firm hand to handle those that want to take advantage of your generosity. As you know from previous posts, I consider both of those important to being a successful innkeeper.
 
happykeeper said:
undersea said:
happykeeper said:
undersea said:
Might take a cue from plating breakfast instead of buffet style. Or what airlines do with the small bottles Abundance encourages some to take advantage of you.
Put out a couple glasses shortly before you want it available. Or, only put out a bottle that is maybe 25-40% full.
Personally, I do not plan to serve alcohol that way, partly due to liability and partly due to cost. AsS well as the small concern that someone may tamper with the bottle (yes I remember the Tylenol tampering that caused a few deaths in 1982, or what some psychos do to Halloween candy).
Recently, this state allowed innkeepers to offer a complimentary bottle of wine, if local. I would seek to partner with local vineyards from a co-marketing point of view. Or, do it for my best guests..
Click to expand...
I hope you'll rethink some of this over time. We have built our business on the sense of abundance. It has encouraged more people to be respectful of us than it has ever encouraged them to take advantage of us.
.
Click to expand...
I don't have a problem with abundance mentality. I have a problem with people who take advantage of others or liability.
I had a prior business; the previous owner, my foreman and some employees took serious advantage of my good will. I also have rental properties, and there is always a small number who try to go around you or cause serious problems.
As the other thread "coopetition", there are always other businesses/inns who will try to take advantage.
I think owners need to seriously consider that there are TWO parts to a business - Reward and Risk. In futures trading, there is something called :"Risk of Ruin." That says that any trading strategy ultimately will completely wipe you out if you trade long enough. People who think "I don't need insurance" It is true, until you need it. Yes it is 99.9% unlikely on any particular day. But that says that in 1000 days, it is GOING to happen on one of those days.
Obviously, someone taking the whole bottle is a very small risk. I am much more concerned with someone tampering with it. I personally would seek to minimize leaving out unmonitored food or drink. Yes, unlikely but possible. The person standing in the mall parking lot, wondering who took their car. Very rare. But when it happens to you. There have been 100s of millions of peoples' identities stolen over the last few years. Now, even the IRS lowst 100,000 records including peoples' SSNs.
It is not about being stressed over it, it is about setting up processes that you are comfortable with.
.
Click to expand...
"Abundance encourages some to take advantage of you."
I suppose I was mostly responding to this statement where you linked them together. It sounds as if we agree that you can have both a sense of abundance and a firm hand to handle those that want to take advantage of your generosity. As you know from previous posts, I consider both of those important to being a successful innkeeper.
.
Click to expand...
Exactly. Innkeepers are expected to be hospitable. But we get deposits to cover people who smoke in the room or steal, make sure the doors are locked as possible, try to prevent the uninvited guests from crowding in, make sure we get paid, protect the building and other guests from those who would cause trouble, etc.
This isn't the 1950s. There was a certain respect and trust that once existed, and seems to have largely been replaced with a Yelp, I'll sue, get my deposit back at all costs mentality. You are nice, but you have to protect your business against those who take advantage of you in a serious way. Balanced with letting little things slide to maintain your sanity.
There is a show "The Profit" - he always talks about the 3 elements of a business. Profit, People and Process. Weaknesses in any of these open up all sorts of issues.
 
undersea said:
happykeeper said:
undersea said:
happykeeper said:
undersea said:
Might take a cue from plating breakfast instead of buffet style. Or what airlines do with the small bottles Abundance encourages some to take advantage of you.
Put out a couple glasses shortly before you want it available. Or, only put out a bottle that is maybe 25-40% full.
Personally, I do not plan to serve alcohol that way, partly due to liability and partly due to cost. AsS well as the small concern that someone may tamper with the bottle (yes I remember the Tylenol tampering that caused a few deaths in 1982, or what some psychos do to Halloween candy).
Recently, this state allowed innkeepers to offer a complimentary bottle of wine, if local. I would seek to partner with local vineyards from a co-marketing point of view. Or, do it for my best guests..
Click to expand...
I hope you'll rethink some of this over time. We have built our business on the sense of abundance. It has encouraged more people to be respectful of us than it has ever encouraged them to take advantage of us.
.
Click to expand...
I don't have a problem with abundance mentality. I have a problem with people who take advantage of others or liability.
I had a prior business; the previous owner, my foreman and some employees took serious advantage of my good will. I also have rental properties, and there is always a small number who try to go around you or cause serious problems.
As the other thread "coopetition", there are always other businesses/inns who will try to take advantage.
I think owners need to seriously consider that there are TWO parts to a business - Reward and Risk. In futures trading, there is something called :"Risk of Ruin." That says that any trading strategy ultimately will completely wipe you out if you trade long enough. People who think "I don't need insurance" It is true, until you need it. Yes it is 99.9% unlikely on any particular day. But that says that in 1000 days, it is GOING to happen on one of those days.
Obviously, someone taking the whole bottle is a very small risk. I am much more concerned with someone tampering with it. I personally would seek to minimize leaving out unmonitored food or drink. Yes, unlikely but possible. The person standing in the mall parking lot, wondering who took their car. Very rare. But when it happens to you. There have been 100s of millions of peoples' identities stolen over the last few years. Now, even the IRS lowst 100,000 records including peoples' SSNs.
It is not about being stressed over it, it is about setting up processes that you are comfortable with.
.
Click to expand...
"Abundance encourages some to take advantage of you."
I suppose I was mostly responding to this statement where you linked them together. It sounds as if we agree that you can have both a sense of abundance and a firm hand to handle those that want to take advantage of your generosity. As you know from previous posts, I consider both of those important to being a successful innkeeper.
.
Click to expand...
Exactly. Innkeepers are expected to be hospitable. But we get deposits to cover people who smoke in the room or steal, make sure the doors are locked as possible, try to prevent the uninvited guests from crowding in, make sure we get paid, protect the building and other guests from those who would cause trouble, etc.
This isn't the 1950s. There was a certain respect and trust that once existed, and seems to have largely been replaced with a Yelp, I'll sue, get my deposit back at all costs mentality. You are nice, but you have to protect your business against those who take advantage of you in a serious way. Balanced with letting little things slide to maintain your sanity.
There is a show "The Profit" - he always talks about the 3 elements of a business. Profit, People and Process. Weaknesses in any of these open up all sorts of issues.
.
Click to expand...
Profit, People, and Process That would make a great discussion in a separate thread.
 
MtnKeeper said:
happykeeper said:
Not sure there is a lot you can do to manage it. As suggested already, lots of glasses. We have always provided complimentary wine as one of the added values. In fact, it was one of the first. I don't know if the nature of our accommodations is responsible, but it is really unusual for someone to take the bottle away from the side table it sits on with the glasses.
I think one thing to ponder. Are you raising your rates as you add value? If so, the added cost of the wine, even if you have some nights with big drinkers, should even out over time and end up making you money. If it isn't, it could end up being a point of stress as the cost eats into your profits..
Click to expand...
Thanks everyone for the input. We raised our rates a little this year which also offset the cost of putting in the truffles. Guests love them but I'm thinking summer we'll try the wine and see how it goes. I like the decanting idea - I can't imagine a person taking the back to their room. So I'm not concerned about the cost adding up as I've got that covered, just wondering how others have done it successfully.
.
Click to expand...
I like sea shanty's sangria idea on a hot day. I love sangria!
 

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