Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Wine Futures Are Becoming a Profit Center
In this episode, Lucas and Luna explore how independent restaurants are turning wine futures into a new profit center. With specific numbers from a small Napa restaurant that posted 40% margins on en primeur purchases, they break down the economics of buying wine before bottling, the cash-flow risks, and why more operators are now offering futures to high-end customers as a way to lock in inventory at lower costs while building customer loyalty. They also examine how the traditional Bordeaux en primeur system is being adapted by American wineries and restaurants, and what listeners should…
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