please help

[Thomas]

Perhaps the term I used, volume sales, misleads--if a long-time restaurateur like Randy misunderstands it than maybe a new restaurateur will too.

Volume sales means the fastest, inventory turn around your establishment can profitably sustain.

If it is a "high-class" rest. with sommeliers, and the like, you might get volume sales with inflated prices because that is what the customer is willing to pay. If your rest. is more low-end, then you best stay away form the high-priced wines as a normal mode and stick with medium or low priced.

Volume sales is not a term for low-end selling; it is a concept for all consumer businesses. The extent of the volume is dictated by the size and type of your business.