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The Hidden Economics of Restaurant Corkage Fees
Lucas and Luna uncork the surprising economics behind restaurant corkage fees. Why do some restaurants charge $50 to open your bottle while others waive the fee entirely? Through the lens of a single high-end Italian restaurant in Chicago, they trace how corkage evolved from a gentleman's courtesy to a profit center—and a strategic tool. They examine the markup math, the psychology of BYOB diners, and the quiet war between sommeliers and guests who bring their own wine. By the end, you'll understand why a $45 corkage fee might actually be a bargain for both sides.
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The skinny
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