What do you consider to be a fair mark up on wines in a fine dining restaurant?
Original Post
If you were offering Riedel stems and decanting service, I think $20 corkage is reasonable.

For wine markups, I would go with tiered approach:
< $20 -- 125% markup
Between $20 and $35 -- 100% to 125% markup
Between $35 and $50 -- 75% to 100% markup
Between $50 and $100 -- <75% markup

I think the trick is to have a wine list that is unique and not something you tend to see in liquor store or Costco. If you want to turnover your inventory frequently, the lower markups the better.
People who buy from a restaurant wine list subsidize those who don't. It's the reason I prefer BYO. If the restaurant isn't making enough of a profit with a fair wine markup, let them raise the price of the food. They buy the wine at wholesale prices. I don't object to 50% over retail, but that's a rarity.
I will typically only order from a wine list if there is no corkage policy, and I usually only go to restaurants that allow corkage.

With hundreds of bottles of wine in the cellar that are at peak maturity for drinking, why would I pay 150% over retail to drink a wine that's way too young?
quote:
Originally posted by mitPradikat:
With hundreds of bottles of wine in the cellar that are at peak maturity for drinking, why would I pay 150% over retail to drink a wine that's way too young?

Not to mention that the very few wines that actually have some age are marked-up in excess of 150%. Roll Eyes

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