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Last week I got a chance to hear a number of chefs speak at an event to promote the newly launched American Express San Francisco Dish site. In a panel discussion local chefs participating in the site including Traci Des Jardins, Laurent Manrique, Elizabeth Falkner and Daniel Patterson spoke on a variety of issues. My burning question was about what those chefs/restauranteurs consider to be a reasonable wine markup and why. I am trying to familiarize myself with wine prices and better understand markup and often find it baffling. Less expensive wines are sometimes marked up quite a bit, expensive wines less so. Sometimes the markup is 2 times retail other times 3 times, 4 times or more.
Demystifying Wine Markup
Seeded on Thu Dec 7, 2006 3:19 PM EST
Article Source: Cooking with Amy- Enjoy this article? Help vote it up the 'Vine.
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Some restaurant schools teach a completely different approach to wine pricing. Restauranteurs really need to figure out how much money they need to make per table and work backwards rather than just assign one blanket markup percentage to wine.
That doesn't seem quite fair, but it makes sense. I guess it miffs me that some places really gouge you.
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#1 - Thu Dec 7, 2006 5:34 PM ESTYou're in Easy Mode. If you prefer, you can use XHTML Mode instead. |
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