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The Secret Math Behind Your Restaurant Wine List
Lucas and Luna break down the economics of restaurant wine pricing. They explain the traditional three-times markup, why bottles under thirty dollars are often the best value for diners, and how a handful of independent restaurants are experimenting with lower markups to drive volume. The episode centers on a specific case: a Brooklyn bistro that cut wine margins from 300% to 150% and saw table turns increase by eighteen percent. They also discuss how sommeliers buy wine and why the markup on a fifty-dollar bottle can feel punishing. A practical episode for anyone who eats out and wonders why…
The skinny
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