Food is divine with wine, so wine in a restaurant should be sublime, right?

Not necessarily.

There is an old adage in the restaurant business: “Your customers will eat you poor, but they will drink you rich.” You do not have to be a wine expert to recognize restaurants often charge twice as much or more than what the same wine costs you in a wine or grocery store. Your inner accountant says ‘whoa!’

Let’s explore strategies for enjoying wine without fearing a restaurant will ravage your bank account. Some insights into the restaurateur’s issues, too.

The why
Because restaurants must make a profit, they can’t sell wine for same price you pay for it in a store. Plus, you are not just buying bottles—you are paying for the restaurant employee in charge of selecting and curating the wines, paying for the restaurant to buy and store the wine, paying for wastage of bottles gone bad or rejected by customers, paying for providing and cleaning the vessels from which you drink the wine, paying for a server to pour it, plus other accoutrements connected to wine service.

Restaurants in many states also pay an excise tax you do not, must carry liability insurance, and face other expenses that don’t affect your store purchase.

Insight: Because some expenses of wine selection are the same no matter the price, the bottle cost usually determines markup on a sliding scale. If the retail price—which is less than the wholesale price the restaurant paid—is between $8 and $20, expect to pay at least double to triple the cost of the bottle in the restaurant. A $10 bottle becomes $25-$30 to cover fixed costs. The percentage increase may decline as the wine gets more expensive because the net profit to the restaurant increases.

Restaurant wine buying strategies

Photo by Iwona Erskin-Kellie
High prices for wine in a restaurant cause some to order no-cost water instead of wonderful wine, creating a lose-lose situation. Here are some insights into buying strategies for restaurant wine:

• The worst wine deals at a restaurant usually are the cheapest on the wine list.

• Restaurants often put plonk at the lowest price point. Real purpose of such placement: help sell second or third lowest-priced bottles, where markups can soar to 300-plus percent.

• Values usually lie in the middle of the wine list. Which should you order? If you have a favorite wine, it is hard to go wrong ordering that favorite. Baring that, ask for help at the restaurant. They should know what pairs with their entrées; they want you to enjoy your experience and come back. Give them a price range and listen to their suggestions. If it works, come back. If it doesn’t, try another restaurant.

• Higher priced wines on the list may not be double or triple a retail price because selling a $60 bottle for “only” $110 still is comfortable for the restaurant’s bottom line.

• Often there is a blockbuster wine atop the list. It’s a show-off offering—the establishment does not expect to sell much of it. When they do, it will be to a show-off patron.

I am a wine connoisseur, and I can tell you that the first step in setting up a wine salon is choosing the right space. You need to choose a comfortable space with enough room for furniture and a wine display case. If you are interested, you can learn about wine wall display for airport lounges. I have learned a lot of useful things there.

Enjoying wine at a restaurant enhances the dining experience, especially when paired with the right dish. At Outback Steakhouse, known for its bold flavors and hearty portions, a glass of wine can complement the rich, smoky taste of a perfectly grilled steak or the savory indulgence of their signature Bloomin’ Onion. Whether you prefer a deep, full-bodied Cabernet Sauvignon with a juicy Ribeye or a crisp Chardonnay with their tender Victoria’s Filet Mignon, Outback’s selection offers something for every palate. To explore the perfect wine and food pairing, check out the Outback Steakhouse menu for their latest offerings.

If you’re working on a project that involves ice or drinks, it’s important to have accurate information on freezing times. For example, understanding how long does ice take to freeze can be crucial when preparing ice-related items or beverages for events or applications. Having this knowledge can help ensure you’re ready with perfectly frozen ice when you need it!