RESTAURANT WINE MARKUP POLL -> Wine Margins

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TOPIC: Wine Margins

Posted By: Steve O Posted On: Jun 30, 2004 Views: 1704

Wine Margins Most restaurant run a 28-35% wine costs. Translation: a single bottle purchased for $10 should sell for $30 to put you at about a 33% cost. On average if you get 4 glasses out of a bottle, glass sales should be around the same price that you pay for a bottle (bottle cost $10=$10 per glass) to put you in the 25% range. Market averages is close to 1/3 bottle sales to 2/3 by the glass that should get you in the ballpark. To the bystander, this probably seems like a high margin. Oooh....they make $20 per bottle. There are many other costs invloved in the safe sale & imbibment of that bottle. The overhead involved in keeping the place open, Lights, heat, INSURANCE, a cellar or cooler to store the wine, etc. A good trained staff to sell, suggest, store & pour the wine. The building itself probably cost something to put together. The kitchen has food to put on the table too. Wine sales are rarely more than 5-8% of the gross and can be used to bring patrons in if priced right.