Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Corkage Fees Are a Hidden Profit Center
In this episode, Lucas and Luna drill into the economics of restaurant corkage fees — the charge for bringing your own bottle of wine. They explore why a policy that seems like a favor to customers can actually be a strategic profit driver, using data from high-end New York restaurants. Lucas explains the markup math on BYOB versus house wine, the psychology behind fee tiers, and why some Michelin-starred spots now charge $100 or more per bottle. Luna pushes back on whether it alienates regulars. They discuss the tipping point for when corkage becomes a loss leader versus pure margin. The…
The skinny
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