Submitted by penguinchange t3_z07bqd in philadelphia
saul_weinstien t1_ix42uy4 wrote
8 or 9 dollars is fairly priced. Wine costs more to produce than beer.
embarrassmyself t1_ix6ct5d wrote
I mean… most restaurants use a shitty wine like Darkhorse as their house red. That’s like $9 a bottle at the liquor store so wholesale for the restaurant would likely be much less
saul_weinstien t1_ix6edk8 wrote
House wine is kind of a thing of the past for modern restaurants. The general rule for BTG is a 5x mark up. Whatever the restaurant paid for the bottle, that's the price of it by the glass. "Wholesale prices" on wine and liquor for restaurants aren't really a thing in Pennsylvania.
TooManyDraculas t1_ix7zodz wrote
>The general rule for BTG is a 5x mark up.
4x.
A glass of wine is 6oz, there's a little more than 4 in a standard bottle. If you're assuming 5 you're planning on shorting people.
saul_weinstien t1_ix7zwwf wrote
I assure you a glass of wine is 5oz. There's 5 glasses in a bottle.
source: over two decades in the restaurant industry.
TooManyDraculas t1_ix811j9 wrote
I've been in the beverage end of the business for 20 years. I've spent a lot of time on wine and wine lists.
Everywhere I have ever worked it's 6oz, everyone I have ever worked with has used a baseline of 6oz. Every bar I have ever run. 6oz.
saul_weinstien t1_ix819s5 wrote
Standard is 5oz. Always has been. Cant imagine the amount of money you've lost those businesses in your 20 years.
TooManyDraculas t1_ix85bub wrote
Most did pretty damn good at the end of the day. Many we poured 7-8oz.
Because nickel and diming pour volumes is an inadequate way to control margin. A reputation for a good, and fair pour of wine. Tends to improve volume of sales. And engender repeat customers.
Which pays the bills better than a small % uptick in margin on house wine. Particularly when markups are so high on that product category to begin with.
Regardless of volume pricing, can be set appropriately to the cost, so there's no need for a "loss". A half ounce of wine can be the difference between people viewing it as over priced vs a good value.
More money can generally be saved with better inventory and waste control. And product pricing sits a system where higher markups on some products offset lower markups on others. If a dollar difference on a single product causes a significant loss, a business has much larger problems.
saul_weinstien t1_ix883fg wrote
Man, you just keep doubling and tripling down when caught in your bullshit.
TooManyDraculas t1_ix8efnl wrote
Oh yeah. Actually knowing how to run a bar program is tripling down on "bullshit".
Try this: traditional service standards and wine production assume a 4 way split on a bottle of wine. Split/piccolo bottles, considered a single serving. Are 187ml/6.3oz.
The most charitable read on 5oz is that it's based on US medical advice which places it at 5oz based on a "standard drink" containing 14 grams of pure alcohol. And assuming a 12% average ABV. Which isn't a great way to track this shit. The EU equivalent standard is 120ml, roughly 4oz.
None of this is bullshit. It's shit you should know if you have any clue what you're doing.
saul_weinstien t1_ix8fwkk wrote
Lol, ok chief. My CV says otherwise. I'd share it with you but I don't feel like doxxing myself this morning. A glass of wine is 5oz. It's not really a debate. Is there also debate over 1.5oz being a shot? Anyway, I'm done with this. Cheers!
TooManyDraculas t1_ix8iysa wrote
Since when is "a glass" a unit of measure?
Do you track how tall you are in sheets of paper?
A5 or US Letter?
Also YES. There is debate/variability in the volume of a shot as a fixed measure.
This is mostly about the glassware but useful for the chart on varied volumes of the measurement:
https://en.m.wikipedia.org/wiki/Shot_glass
Common practice in the us assumes 1.5oz. Most of Europe and several US states consider it to be 1oz.
VeryStab1eGenius t1_ix80t3g wrote
There are places that pour 6oz and a lot of people think this is normal or standard but it’s not.
TooManyDraculas t1_ix8669m wrote
I acknowledge there's a debate.
I simply deeply disagree with 5oz pours, and don't consider it "correct". It divides into a bottle a bit more evenly, which can reduce waste a tiny bit. But otherwise all it's doing is lowering wine sales by making the pour look stingy.
It's like cheater pints. People think it's this miracle of revenue generation. But it's more trouble than it's worth and it's just used to paper over bigger problems.
TooManyDraculas t1_ix7zjsu wrote
> That’s like $9 a bottle at the liquor store so wholesale for the restaurant would likely be much less
The maximum discount you can get through the state system is a 10% case discount. If you can direct order it you can get some larger volume discounts, by right that basically means PA produced wine.
The markups used are largely necessary not because of the cost of the wine. But the cost of the staff to pour it, the room you're sitting in, the liability insurance that covers the establishment, the licensing costs that allow it to be poured, etc.
At a a restaurant you have to pay for everything else that surrounds you.
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