Over the past 5 years, while teaching the Sommelier Advanced program at Algonquin College, I have had the opportunity to see, read, study and disect wine lists from over 80 restaurants, clubs & bars.
I've seen various forms of layout, from simple one-page list, to elaborate 1200+ selection lists complete with degrees of tasting notes, food matches and insights.
Over the past 5+ years, at Petit Bill's, we've won awards for our wine list and continue to receive accolades from different people from all over the country, yet alone, the city.
...back to the wine program...over the years, I have also seen various types of mark-up in determining the selling price on a list...be it a percentage or multiplier (eg a 2.5 multiplier of a $15 bottle of wine would sell for $37.50), a set price or the "flat mark up"...
In determining what exactly each one means to the business, we have to account for many factors adn this blog, over the next couple of weeks will examine & try to explain the rational behind each system.
It should provide you, the reader; with some "insiders information" and perhaps give you a better understanding of how and why a restaurant sets it's wine prices like they do.
A few of the aspects I'll be covering over the next little while include, but are not limited to:
What will this mean to the average consumer?
How will this impact our business?
How will this affect our wine list?
How quickly will it get us to our ultimate goal (aka profit)
...and more...
I hope you'll take the time to read this blog and see where we at Petit Bill's take our wine list next.
cheers!
Randy Fitzpatrick
Co-Owner, Petit Bill's Bistro
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