Post Number: 2465
|Posted on Friday, January 16, 2009 - 09:07 am: |
I understood. Just thought I correct the record and throw in some extra information that relates to the common complaint that asks, "Why does wine have such an insane markup"?
BTW, what most people don't know is that you'll pay a much higher markupo for cheap wine than expensive wine. A $25 bottle of wine (just about the cheapest bottle that you'll find in a restaurant these days) is marked up 3.5 - 4 times. Once the bottles hit $100 or more, it starts dropping to 3 times or less. Anything over a couple of hundred dollars is usually marked up around twice. The cheap bottles subsidize the more expensive bottles.
As a matter of fact, if you take the price of a glass of wine, that's usually close to the price of the bottle to the restaurant, especially if a restaurant pours l6 oz of wine because that's four glasses to the bottle. Of course, that bottle might have been paid for by the restaurant 6 months ago and it's been sitting in the cellar not making money, especially if a restaurant has a few hundred different bottles of wine on its list (like my current one does).