If you're running a venue in 2026—festival site, music venue, theatre, wedding barn, outdoor bar—you’ve felt it. Margins getting squeezed, staffing costs climbing, and glass doesn't help through breakages and slowing down your serve time.

Bottled Prosecco still shifts, no question. But if your main goal is cost-cutting without sacrificing quality, cans of Italian sparkling wine are a practical move. Less faff. Less waste. Faster service. More predictable cost per serve.

The Real Cost of Bottled Prosecco (The Bits You Don’t See on the Invoice)

Yes, a bottle looks great on paper. £6–£13 wholesale, six pours, decent margin… if everything goes perfectly.

But IRL, it doesn’t.

Service speed slows your biz. Open bottle, pour, wipe spills, repeat. Meanwhile the queue grows and your staff are stuck doing the slowest possible version of “sparkling wine”.

Waste is inevitable. One glass order can mean the rest goes flat if it doesn’t shift quickly. That’s margin down the drain.

Breakage is a money pit. Glass smashes. Crates drop. Busy nights happen. Every broken bottle is pure loss—especially outdoors and at festivals.

Storage steals space. Bottles are bulky and fragile. If you’re tight on back-bar or fridge room, that’s space you can’t use for other fast movers.

Canned Italian Sparkling Wine: Built for Busy Bars

Cans (like Canvino) aren’t trying to be Prosecco. They’re a Prosecco alternative for Prosecco drinkers—designed for high-volume service where every minute and every unit matters.

1. Faster Service = More Sales (With the Same Staff)

Crack, hand over, you’re off. No pouring into six glasses. No cork drama. No spillage.

If you switch even 30–50% of sparkling sales to cans at peak times, you cut transaction time and keep queues moving—meaning more total transactions per hour.

2. No “Half a Bottle” Waste

Every can is a single serve. So you’re not gambling on whether that opened bottle will sell before it goes flat.

The numbers: if you’re tipping even one £10–£15 bottle per event, over 50 events that’s £500–£750 gone. Cans don’t have that problem.

3. Less Space, Faster Chilling

Cans stack neatly and chill quicker (aluminium does the job faster than glass). If you’re working with limited refrigeration—mobile bars, pop-ups, festivals—this is a straightforward win.

4. Practically Zero Breakage

Drop a can? It dents. It doesn’t smash. That alone can save you four figures across a season if you’re doing volume.

Think about it: even 2% breakage on bottled stock is £200 lost per £10,000 spend. With cans, that problem basically disappears.

“Will Customers Kick Up a Fuss?”

Some will still love the bottle for sit-down tables. Fair. But in 2026, most customers care about taste, price, and speed, not whether it came from glass or can.

And the sustainability bit helps too—without being preachy. Cans are lighter to ship, easier to recycle, and generally a smarter choice in the global warming crisis. For venues that talk eco, it’s an easy story to tell.

Summed Up: Cans vs Bottles (For Your Bottom Line)

So, What Should You Do?

Stock both if you still need bottles—but use each where it makes you money.

Keep bottles for sit-down occasions. Use cans for high-volume service, outdoor sites, and anywhere you want less waste, fewer staffing headaches, and tighter cost control.

Where to Get Started

If you want to trial canned Italian sparkling wine for your venue, House of Canvino is built for the hospitality trade.

The point is simple: fewer smashed bottles, less waste, faster service… and better margins. That’s the whole game.