Re: Please explain the wine markup?


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Posted by Rufus on May 09, 1998 at 19:41:17:

In Reply to: Please explain the wine markup? posted by JB on April 15, 1998 at 14:13:30:

: Can a restaurant industry person please give a valid
: explanation as to why I must pay 2-3X the price for a
: good bottle of wine in a restaurant than I do in a liquor
: store? I realize that a lobster or nice chop doesn't
: cost $30, but the preparation warrants the cost
: (usually). Chefs don't make the wine! They simply buy it
: and jack up the price enormously. Please don't simply
: say it is for the cost of storing and serving the wine.
: If that's the case, there should be the same dollar markup
: on every bottle, rather than an exorbitant percent
: markup. Nothing burns me up more than laying out $70 for
: a bottle of wine I recently bought for $25. It seems
: asinine that the wine should cost more than the meal.

In response to JB and Francois, I agree that it is
not fair to mark up a bottle of wine 3x or more in
a restaurant setting. This discourages people from
drinking wine in a restaurant. Frankly, the 5 to 7
percent profit margin at most restaurants should be
made from the food and not the wine. Also, the large
majority of wines do not improve with age. There
certainly are some that do and many that do not
diminish in character with age but there are very
few that improve. Therefore the baby wine stuff
is irrelevent - ask R. Parker!


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