Posted by Weaver on September 02, 1998 at 00:19:15:
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.
I own a small popular neighborhood restaurant and we double the price of the wines. Restaurants are essentially retailers of bottle wines. This means they must buy and inventory it. Provide glassware, service and liability insurance for alcohol consumption. They must shoulder the cost for breakage, theft and inventory that doesn't sell. Wine is not a big money maker but is essential for a great meal. None-the-less, the public is intolerant of the mark-up and I am about to institute a plus $10 mark-up of all wines. I would appreciate feed-back.
Post a Followup