Advice solicited

[Thomas]

Hotwine, I mean simply lower expectations...but I am speaking from a cynical experience.

If NY State would have allowed it, I would have served cheeses and breads and had a small bar in the shop--not allowed in every state.

Bucko's wine merchant illustrates what I mean by finding a niche. What his guy does is what we did. We actively sought wines that others did not have. We also eschewed wines with ratings; everyone in town had them; didn't make us any different, and it would have forced us into a fixed mark-up by having to compete with the others. When you have a niche, you control your profit instead of letting the winery or distributor control it.

STEVE: don't know your market, but if you want to converse further, email me.



[This message has been edited by foodie (edited 03-31-2005).]