International Journal of Hospitality Management

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Fine diningrestaurantswithextensivewinelistsoftenhavehigh-valuewineinventoriesandlowinven-
tory turnoverratiosthatreducetheowner’sreturnoninvestment.Therestaurantmanagementliterature
does notprovidefinediningrestaurantmanagerswiththetoolsthatenablethemtoevaluateandmake
changes towinelistselections,pricingandinventorylevelsinordertoimprovethereturnsfromthe
investment inwineinventory.Thispapercontributestotheliteraturebydrawingconceptsfromyield
management, retailscienceandmenuengineeringtodevelopayieldstatisticandanalyticalmodelfor
managing winelistandwineinventoryproductivity.WINSPID(winesalesperinventorydollar)isthe
product ofwinemark-upandinventoryturnoverratio.Graphsofwinesalesandinventorydata,mark-up
and inventoryturnoverratioenabletherestaurantmanagertoanalyse,improveandmonitorthewine
list, wineinventoryandwinesupplierperformance

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