by the glass

[IVYCHEF]

Jerry - very insightful. Actually, $7.50 for the Forest Glen - maybe I'm being gouged [img]http://www.wines.com/ubb/wink.gif[/img] (and makes me wonder how the local grocery store had it on sale two weeks ago for $6.99) and sell it for $4.25 per glass and $17 for the bottle. And yes, the Chimney Rock comes in at $19.00.

My pricing structure is this: On the more popular wines, Cab/Meritage, Merlot, Chard, I have a 3-2-1- system: 3 value, 2 mid and 1 upper. Other categories, (Sauv blanc, zin)I usually do 2-1-1 and some like CdP or Syrah (hasn't caught on here yet)I just carry two different, one each in the low-mid and mid-high range. Plus the odd bottle of Viongier and Nebbiolo, etc. The value price wines I add about $8-12 to my cost and try to keep it under $20 with a good price spread. My mids are $20-35 (and I throw the previously mentioned CR in this category) and I make $15-20 per. The top end stuff (the Drouhin Corton Charlemagne, DP, '94 Pichon Lalande) I sell for a bit over (normal, not gouge) retail, though I don't sell very much. All in all there are 20 whites, 22 reds, 5 sparklers and 3 dessert. And, of course, there are a few unlisted items that are around when someone wants something really special.

Yeah, I'd be cranky at $50 CR, but I might order it depending on the stiuation (even though a case sits in my own cellar)..but not as a Wed. night wine, but maybe for a date on the weekend (oh, wait, that never happens...I'm working!) I dumped $52 for 1992 Ridge Lytton Zin last year in said situation..but the wine made the night as it was better than the meal, so IMHO it was worth it. (Said list had '87 Opus for $195, I 'bout died. Thought about haggling with the manager for fun...)

I don't carry lobster just for that reason - even with a paltry mark-up, its more than most are willing to spring for, especially during the week. I keep a few tails in the freeze for a couple of regulars, but its not on the menu. I don't make my usual food cost percent or profit margin on each 8 oz. Certified Angus Beef filet mignon I sell, but I believe that if you want a 8 oz. filet, you pay for it even if the price is high. I don't expect the other customers to subsidize your dinner by jacking up the prices on other entrees. Yes, I do take a little more profit on pasta, (except for the one with shrimp and prosciutto) and pork, but I'd be stupid not to...but I don't feel I'm gouging anyone.

I used to do a four course dinner with four pre-selected wines to match the courses. I quit. It just didn't sell and when it did, we had too many requests to replace the accompaning wines with something else. (I don't like sauvignon blanc)

Yes, I do think we are seeing the same on most issues [img]http://www.wines.com/ubb/smile.gif[/img], I know that there are people on both sides of the issue: those who think we are gouging and those who are. I won't make excuses for the gougers, but it depends on what your version of gouging is. I was in SF in late '94. Stars was pouring 1990 Opus from mag at $15 per glass. Actually, I thought it was halfway reasonable, considering how overprice everything else is there. But others might find that exorbitant. Just trying to say that people should find a place that suits their needs and support it.

Kevin