It’s a well-known fact that restaurant wines have monstrous cost margins, and in a cafe world that’s cosmically heavy, one can’t blame them. Overall, they sell their bottles of wine at several times the discount cost they paid (about twice the retail cost). That tasty pitcher of Cabernet Sauvignon one bought for $25 at the nearby wine shop will cost about $50 or more at a cafe. Depending on the value level of the sparkling wine online store one buys, retail markups can be as high as 400%.
Restaurant wine costs
Restaurant wine costs and markups have an opposite relationship, so the less expensive the wine, the higher the value markup, and vice versa. There is a special case for this pattern – the second least expensive pitcher on the menu.
The second cheapest pitcher trick
Restaurant owners know one doesn’t want to look like a big high when it comes to ordering wine. Besides, they’re right on target, right? Most of us look at wine prices to find glass or pitcher that isn’t the most economical option in the summary. It’s not the least expensive and it’s not too expensive compared to the other options, so what’s not to love? People who value the white wine hong kong list punish one for this inclination by dramatically increasing the second tier of cheaper containers.
Cheapest Pitcher
Feel free to go for the cheapest pitcher in the rundown (totally unrelated to the ‘house’ unpalatable wine, which is normally only given by the glass). As far as I can tell, the most economical container is typically a fine wine.
