Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Wine Lists Are Becoming More Profitable
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore the surprising shift in restaurant wine programs. With markups falling from the traditional three times cost to closer to two and a half, independent operators are finding that lower prices can actually boost margins. They dive into the psychology of wine list pricing, the rise of 'premium' house pours, and how a shorter, more curated list can cut inventory costs while increasing sales. They also discuss the impact of natural wine trends and the growing popularity of by-the-glass options, using real-world…
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