Quote:
Originally Posted by Bill14564
I don't disagree with the thought but your wine example will almost always leave you disappointed. One rule of thumb for pricing wine in restaurants is the cost should be 25% to 45% of the income. In other words, the bottle of wine should be priced at two to four times what it costs.
Okay, the cost to the restaurant might be less than the cost to the grocery store and there is profit built into the price at the grocery store too but you get the idea. The cost of any food or beverage at a restaurant is likely to be two to three times the cost of the same item at the store.
We eat out less frequently as well.
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A 1.5 liter bottle of Woodbridge Pinot Grigio is $12 at Publix. That is 10, 5 ounce glasses at $1.20 per glass. Some restaurants will charge more than $7 for a glass of wine, and some will charge a lot more than that.