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Why Restaurant Wine Programs Are More Profitable Than Food
Lucas and Luna break down the economics of restaurant wine programs, revealing why top-tier establishments often make more profit on wine than on food. They explore the impact of dynamic pricing, the rise of by-the-glass programs, and how sommeliers are using data to optimize lists. A look at how restaurants like New York's Le Bernardin and Atlanta's Miller Union turn wine into a profit center, with tips for operators on inventory management and staff training. Also discussed: the hidden costs of corkage and the trend toward natural wines.
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The skinny
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