How important is a well designed wine list for a restaurant?
A wine list can make the difference between a restaurant being forgettable or standing out, and it can be instrumental in improving your restaurant’s bottom line. Wine provides outstanding potential for markup–an average of 500 to 600 percent, according to Consolidated Food Service.
How do restaurants read wine lists?
Part I: Reading Between the Wines
- Tip #1: Understand How the Wine List is Formatted.
- Tip #2: Understand how Wine is Listed.
- Tip #3: Work the Server to your Advantage.
- Tip #4: Avoid Your Comfort Zone.
- Tip #5: Don’t Be Afraid to Ask for a Taste First.
- Tip #8: Don’t Be Afraid to Send Wine Back.
- Tip #9: Be Aware of Markup.
Why is wine so overpriced at restaurants?
The reason is simple: It’s the business model of restaurants. The food itself has a razor-thin profit margin — just 5 percent or so! It’s widely known and reported that a bottle of wine on a restaurant’s wine list can be twice its average retail price, and three times the wholesale cost.
How many wines should a restaurant have?
You can use a general rule of thumb that you should always provide at least one affordably priced wine in each category, as well as one high-priced or premium wine for special celebratory occasions. This is the key to coming up with a customer-centric wine list that restaurant patrons are going to love.
How do restaurants make wine lists?
Tips for Designing a Wine List
- Do not organize wine by price.
- Keep the list simple and provide important information like vintage, country of origin, body, and price per glass or bottle.
- Offer a variety to appeal to various price points and tastes.
How do restaurants organize wine lists?
The best tips for organizing your wine list and categories:
- Keep categories consistent.
- Think about how you want to handle unusual varietals.
- Highlight special selections on your list.
- Customers want food and wine pairings.
- Provide detailed information about each wine.
How are wines listed on a menu?
Broadly, yes, there is a proper way to list a wine on your list. The format can vary based on preference and house style, but generally includes: Producer, name of the wine, region, vintage. A large list will also include a bin number. And, of course, a price.
What should I look for in a wine list?
Look for oddball grapes or regions on the by-the-glass list. By-the-glass (BTG) wines are huge revenue drivers in a restaurant. They see a higher markup than by-the-bottle wines, have less waste than draft beers, and offer more precise cost calculations than cocktails or food.
How do restaurants price their wine?
The industry standard is to mark up a bottle of wine 200-300\% over its retail sales price. Thus, if a high-end wine retails for $20 at a wine retail store, it is likely to sell for $60 to $80 at a restaurant. For rare, expensive or speciality wines, the markups could be as high as 400\%.
Why is alcohol at restaurants so expensive?
Primarily, because people are willing to pay the costs — it’s largely a matter of supply and demand. Secondarily, because people aren’t just buying the drinks, they’re buying the experience and the entire atmosphere — this is why the more “fancy” the place, the higher the cost (and margin) on the alcohol.
What is the basis for creating a wine list?
Putting the wine list together
- Consider branding. The wine list must also be reflective of your restaurant’s own branding.
- Consult your chef and a sommelier. Don’t be afraid of asking the experts.
- Write the list with categories in mind.
- Diversify your selection.
- Empower your servers.
- Find a reputable source.