SOURCE: Restaurant Sciences

Restaurant Sciences

February 06, 2014 09:00 ET

December Drives 2013 Sparkling Wines Sales On-Premise According to Restaurant Sciences

Study Highlights Sparkling Wine Consumption On-Premise

NEWTON, MA--(Marketwired - Feb 6, 2014) - Restaurant Sciences LLC, an independent firm that closely tracks food and beverage product sales throughout the foodservice industry in North America, today reported that New Year's Eve 2013 accounted for 8 times more volume sold on that day compared to an average day for sparkling wine sales in 2013.

"Not surprisingly, New Year's Eve is a standout for sparkling wine sales," said Chuck Ellis. "What is surprising is that nine of the top ten highest volume days for sparkling wine occurred in December. Mother's Day was the only high volume day to occur outside of December, with volume about double the average day for 2013. When it comes to sparkling wine sales, New Year's Eve and December clearly dominate," said Ellis.

The top ten highest volume days for sparkling wine accounted for 8.5% of all volume sales in 2013.

New Year's Eve brings higher sales to all wine types, however the mix of volume sold changes dramatically. This year was no exception with the volume share for sparkling wine increasing to 20.9% of volume sales on New Year's Eve compared to a volume share of 7.3% over the course of the full year.

French sparkling wines were the strongest in capturing dollar sales on New Year's Eve 2013 on-premise, accounting for 43.7% of all dollar sales. However, sparkling wines from the United States outpaced French wines on volume sold, as US sparkling wines accounted for 38% of the volume of all sparkling wine sold, compared to France's 22.5%.

The most popular region for each country that had significant sales of sparkling wines on-premise on New Year's Eve 2013 were Champagne in France, North Coast of California in the United States, Trentino-Alto Adige in Italy and Catalonia in Spain.

About Restaurant Sciences

Restaurant Sciences is the premier provider of syndicated data and insights on food and beverage consumption and collects data in over 30,000 restaurants, bars, nightclubs and other foodservice establishments. The company delivers market share, market basket, competitive analysis, pricing, promotional, trend, segmentation and custom analytics to food and beverage manufacturers and distributors, as well as to restaurant companies. Restaurant Sciences transforms nearly $2.5 billion per month in guest check-level sales information into detailed data and insights across all segments of the foodservice landscape in the United States and Canada. Insights are delivered online through their business intelligence tool or through custom analytics.

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