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Wine Lists (Pricing Structures)

Hey everyone!

Just generally curious about this topic because after researching a bit I haven't been able to locate a solid resource on this. I want to know the business side of wine lists a bit more. I studied business in college, but not in relation to wine. I understand contribution margins, COGS, etc, but I'm interested in how to price and how to decide how the wine list will perform.

Any resources or help would be appreciated! 

Parents Reply
  • Don't hesitate to make money on a BTG program. People need to pay for their seat in your restaurant. A typical approach is to charge your cost of the bottle for a 5-6oz pour. For glasses that are say $15 and above, I would consider scaling down that type of markup. I am also a fan of a small selection of wines by the glass; focus them. Fewer choices mean fresher wines and less waste.