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WineBoard / GENERAL / Rants & Raves v
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by the glass
03-08-1999, 12:34 AM,
#10
RickBin389 Offline
Registered
Posts: 59
Threads: 12
Joined: Feb 1999
 
O.k., o.k...I've been "chewing on the bait", not evading it. This is a very deep subject that will invoke the ire of many...too many opinions ,too many regulations , and to some extent, too many bad apples in my business. I hate to get too technical on this topic, it's too easy to defend both side of this topic ,when tekkie jargon riddles your senses...
I have been in the F&B side of this business for 20 years, one thing I've found is - There is NO industry standard for pricing wine...
I will try to answer some of your questions , in my humble opinion - Jason has some really intelligent views on this subject - thanks for holding down the fort while I took a day off....even your dist. brethren are joining the fray.
Here goes...
#1) different states have different taxing policies - in Fl I am taxed over $4 for every gallon of wine I purchase - off premise retailers are exempt from this excise tax, therefore pricing is skewed from the get go .. a retailer is made available bulk purchasing deals ( get two cases free on ten,etc.) that your typical restrateur never hears about. The games played by distributers are rediculous, for instance in fl., we have three major dist. ..they all have different pricing levels based on certain criteria ;(do you reperesent their liquor brands in your well?, how many of their wines do you pour by the glass versus the competing dist.? are you representing their "dump" wines??????)..if you do all the above , you may qualify for level 1 pricing.
The morale of the story - there is NO level playing field between rest. & retailer - the rest. is at a disadvantage EVERY time in EVERY state.
#2)supply & demand play an important role in wine pricing (and evertything) .How would you handle a $59 bordeaux that becomes extinct at the wholesale level & then surfaces on the auction curcuit for $140 six weeks later????? .....I like & subscribe to W.C.'s theory about buying wine in nice restaurants, besides any chef worth their weight would never suggest a humongous underaged blockbuster with food, they simply do not pair well with food. I suggest you stash the big boys , buy reidel crystal stemware ( I can tell you where) and either drink them at home or take them with you to your fav. restaurant...which brings me to #3.

#3 - so you want to bring your own wine to my restaurant??? why don't make some bologna sandwiches and pack a f@#&!@# picnic while your at it.....just kidding , read that in the Wall street journal last friday...a well known NY restrateur had those comments.
Restaurants generally don't object to patrons bringing in wine - definitely not regulars , but remember,there is protocol to follow. I've never charged a corkage fee for a first growth & i've never let sutter home white zin leave the bottle in my restaurant.

Anyway, it's getting very late...I will add to this topic in the coming week as time allows.....
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