wine price help....

snipped-for-privacy@gmail.com wrote in news:1155140377.230300.207480 @i42g2000cwa.googlegroups.com:

Your math is off, or this place has a fantasastic deal on by the glass. $6 a glass is generally the norm for $20ish wine figure one fourth the price of the bottle for the per glass price. Reasonable price is very relative. You can expect 2 to 3 times retail for a bottle in a restaurant. Knowing the wine list helps to avoid costly mistakes.

I rarely order top of the line when eating out. in fact I rarely drink wine as good as I would have for a week end meal at home, just can't afford to pay those kind of prices so I will take my own and pay corkage when eating in good establishments (I do try to take things that they don't serve to do otherwise is a bit tacky)

wine is generally 1.5x to 2x 'retail' when you buy it in a restaurant. Some restaurants gouge and try to charge 3x, but they won;t be selling much wine at that price. Bottom line - buying wine when eating out is expensive, expecially if you drink higher priced wine.

Most bars / restaurants sell wine by the glass for apx. 1/4 of their bottle price. In other words, that $6 glass of wine probably sells for $24 per bottle in that same restaurant - and probably retails at your local wine store / supermarket for $12 to $16.

If the wnes you prefer sell retail for $30 a bottle, expect to pay $12 to $15 per glass when you dine out. Not something I can afford often. Ergo, I don;t drink when I dine out - at least, not much. I just drink twice as much here at home!

I cannot give you a complete guide here as I think every restaurant is different in pricing strategy on wine.

Some of the restaurants in my area that are upscale seem not to have pricing margin parity.

Two examples:

Example 1: Inexpensive bottle of wine that would retail for $20 they sell for $60.

Example 2: More expensive bottle of wine that would retail for $100 they sell for $110.

Therefore they do not seem to use parity margins and they are saying we want the more sophisticated wine consumer to eat here.

Also, this restaraunt started to allow consumers to bring their own wine...no corkage as well.

This is a good marketing company in Charlotte, NC

Oh yeah, forgot to mention...

Example 1 and 2 are at the same place.

Therefore they are pricing the more expensive wine at lower margins than cheap wine.

Perhaps like this:

We will make a min of $40 on every bottle of wine.

Therefore...x + $40 is our formula. etc.

That's almost a standard here in Italy.

Or that, or this: wine up to 8 euros: 3x wine up to 15 euros: 2.5x wine up to 25 euros: 2x wine over 25 euros: 1,5x Where the #x stays for "we sall that wine at the price we paid for it, multiplied for the x factor". Obviously these price ranges are a guess, but the concept remains the same: low price wine -> high relative mark-up high price wine -> low relative mark-up Which should give a similar absolute mark-up for different wines, or at least reduce the difference from the mark-ups on the various wines if compared with a fixed relative mark-up method (i.e.: 1.5x on all the bottles).

We drink wine regularly when dining out, we are lucky because our favorite resturant passes on a good deal to their customers, in general the lower the retail the higher the markup, supply and demand, the demand is for the lower end.......mark it up for maximum profit. I find some places tend to the glass higher than purchasing a bottle, but you have the luxury to try different wines. If you bring a wine and pay the corkage, it play's well to let your wait/ wine staff sample your wine.