Profit margins

Refrigerated Wine Barrels Limited

Overall Value Proposition of the RWB idea is based on three points:

1. Making money:

2. Saving time:

3. Improving quality:

Taking each of these in turn and expanding on them:

1. Making money

The unit consists of two 25 litre refrigerated oak wine barrels. It has a capacity of 50 litres or 222 glasses a standard large glass measure of 225ml. At a selling price per glass of £3.25 this equates to £722. Assuming that you bought wine in bulk from RWB as well, the unit would yield £500 to £550 profit every time it was emptied depending on the quality of the wine sourced.

From our research a typical operator i.e. restaurateur, hotelier or event organiser using it to sell house wines would empty the unit at least twice over a weekend, yielding a profit of at least £1000 per week. This is an outstanding proposition to generate considerable revenue (note this is an estimate).

2. Saving time

With current practices to retail 50 litres of wine, would involve opening 66 (75cl) bottles. This in turn involves unloading and storing them in a cellar (at 6 bottles per case that is 11 cases to shift), then moving them from the cellar and filling a chilled storage cabinet one bottle at a time – a chilled cabinet for 66 bottles occupies 3 times the space of a barrel unit, then you have to make 66 trips to remove and open each bottle for each customer. Finally you need to dispose of 66 bottles and pay for their collection.

Our proposition eliminates all of this for simply re-filling the unit by opening three 20litre “bulk wine packs”. The wine is delivered and stored on a space efficient pallet, comprising 15 packs of 20litre boxes i.e. 300 litres/drop. You simply dispose of cardboard boxes. The unit itself requires minimal maintenance (a once year service on the compressor) and regular wash outs depending on usage. It’s appearance does not degrade with use as chilled cabinets do.

3. Improving quality

The unit is hand crafted from reclaimed oak sherry barrels, lined with a stainless steel drum and fitted with an airtight seal, all to a patented design. Their rustic charm perfectly compliments the notion of sourcing high quality table wines directly from vineyards and distributors.

The unit chills the wine down to below room temperature in 20 minutes and is then held at a constant temperature of between 3– 7 degrees. It is dispensed via a “tap” straight into a glass with no air returning into the barrels.