01
Guests need a reason to explore
Even a strong drink list can be easy to overlook when a guest is focused on choosing dinner.
Why SipSavior
Help the right drink find its way onto the table.
SipSavior helps restaurants turn drink-list curiosity into informed orders. Guests get guidance when they need it, and teams gain another way to share the expertise already behind the menu.
02
Servers cannot cover every table
A busy team may not have time to explain the best match for every dish and every preference.
03
The missed order adds up
When a guest discovers a drink they genuinely want with the meal, the check can grow along with the experience.
How SipSavior helps your bottom line
One more glass can change the math.
A guest opens your branded menu, chooses a dish, and sees a drink from your actual list with a reason to order it. If that leads to one truly additional $15 glass each day, a 70% wine gross margin means $10.50 in gross profit per glass.
Per extra glass
$10.50
Per week
$73.50
Average month
$319.38
Per year
$3,832.50
365 extra glasses in a year
That is $5,475 in additional wine sales. At a 70% gross margin, $3,832.50 remains after wine cost, before other operating expenses.
- 01 / YOUR MENU
Recommendations start with the food and drinks you serve.
- 02 / DECISION TIME
A guest sees a ranked pairing when choosing a dish.
- 03 / A REASON TO ORDER
A clear explanation helps the guest decide whether to add the glass.
- 04 / MEASURE THE LIFT
Compare beverage attach rate and sales with a prelaunch baseline.
Illustration assumes a $15 menu price, one truly incremental glass per calendar day, and 70% wine gross margin (30% wine cost). Gross profit is sales less wine cost. It excludes labor, taxes, spoilage, card fees, and any change in other purchases. The margin assumption is based on Toast's restaurant wine pricing guide. Your results may vary.